Prep Time: 25 minutes
Total Time: 25 minutes
- 1 quart heavy cream
- 3 cups sugar
- 1-1/2 pounds (apprx. 6 cups) chopped pecans
- juice of 1 lemon
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.