From an old recipe book
of the Godchaux Sugar Refinery, an old company in New Orleans,
Louisiana, printed approximately 1879.
Old-Fashioned
Pecan Pralines
- 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. Cool completely.
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.
