Pralines

I remember as a child visiting New Orleans with my mom and dad. My trip wouldn't be complete without a stop at Aunt Sally's for a Praline. These taste almost as good as hers. They only lack the atmosphere of Aunt Sally's and the French Quarter.

Prep Time: 25 minutes

Ingredients:

• 1 quart heavy cream
• 3 cups sugar
• 1-1/2 pounds (apprx. 6 cups) chopped pecans
• juice of 1 lemon

Preparation:

In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer). Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again.

Drop from a large kitchen spoon onto an oiled baking sheet. Spread each cake out with back of spoon to about 1/4 inch thick and 4 to 5 inches in diameter.* Let harden, then lift from plate or slab with a spatula.

Pralines will keep for 2 weeks in a covered tin at room temperature. If they last that long.

I prefer my pralines on the thin side. This is where you either spread them thinner or allow them to stay thick.

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