From an old recipe book of the Godchaux
Sugar Refinery, an old company in New Orleans, Louisiana, printed
- 3 cups granulated sugar
- 1 cup packed brown sugar
- 1 1/2 cups water
- 3 cups chopped or halved pecans
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- In a large, heavy pot combine sugar, brown
sugar and water; bring to a boil. When
sugar is dissolved, add pecans. Reduce heat and gently
simmer, uncovered, stirring occasionally.
Cook for "about 15 to 20 minutes,
until the mixture grains when metal spoon is rubbed against
side of pot" (direct quote from original
copy). Remove from heat.
- Add butter and
vanilla. Beat mixture with wooden spoon until it appears to
granulate and adhere to the spoon. Drop by
spoonfuls onto waxed paper or foil.
Note: This is what pralines really tasted
like in the 1800's. Most of today's pralines
have milk in the recipe and are not authentic in taste. If candy
does not set, return to pot and cook longer.
If is hardens before you can drop it,
add a little more water and bring to a simmer.