Creole Pralines

Oxmoor House
about 3 1/2 dozen


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3 cups coarsely chopped pecans
3 cups sugar
1 1/2 cups milk
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 tablespoon vanilla extract


Combine pecans, sugar, milk, and syrup in a small Dutch oven; mix well. Slowly bring to a boil, stirring constantly, until sugar dissolves. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (234°).

Remove from heat, and add butter, without stirring. Let cool to room temperature. Add vanilla; beat with a wooden spoon until mixture is creamy and begins to thicken.

Working rapidly, drop mixture by rounded tablespoonfuls onto waxed paper. Let cool.

Created date

February 2010