New Orleans Pecan Pralines for Mardi Gras

The French settlers in New Orleans brought pralines to the area, in the form of almonds resting in caramelized sugar. With pecans being so abundant in the area, pecans were soon substituted for the almonds, cream was added and the divine New Orleans pecan praline was born.

Pralines are thick and creamy and full of glorious pecans. They make the perfect addition to your Fat Tuesday celebration menu.

New Orleans Pecan Pralines
1 cup brown sugar
1 cup granulated sugar
1/2 cup light cream
2 tablespoons butter
1 1/2 cups pecans

In a small saucepan heat brown sugar, sugar and cream over medium heat. When the mixture reaches 235-240 degrees F, stir in the butter until melted. Remove from heat, stir in pecans and drop by spoonfuls onto a parchment-lined baking sheet. Allow to set. Serve.

Makes 20 pralines.

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