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After-the-Dance Pralines

This beloved Louisiana confection got its name from the tradition of young women in New Orleans making them before going to a ball and then enjoying them with friends (and beaux) at their homes afterward.

Southern Living NOVEMBER 2003

  • Yield: Makes 20 pralines

Ingredients

  • 1 cup firmly packed light brown sugar
  • 1 egg white, beaten
  • 1 1/2 cups chopped pecans, lightly toasted

Preparation

Preheat oven to 400°.

Stir together brown sugar and beaten egg white, and fold in chopped pecans.

Drop by heaping tablespoonfuls onto a heavy-duty aluminum foil-lined baking sheet.

Turn off oven; place baking sheet in oven, and let pralines stand 8 hours in oven.

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After-the-Dance Pralines recipe

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