Pralines a L'Orleans
Contributed by Diana
1 cup whipping cream
1 pound light brown sugar
2 cups pecan halves
2 tablespoons margarine, room temperature
Mix whipping cream and brown sugar together in a 4-quart microwave safe
glass bowl. Microwave on HIGH for 13 minutes. Candy should be around 234-
240 degrees F. Remove bowl from microwave and add margarine. Beat mixture
with an eggbeater until frothy (about 1-2 minutes). Add pecans, stirring to
mix. Drop candy by tablespoon onto a sheet of foil and allow to cool.
Every once in a while beat mixture to froth up again and continue to spoon
onto a sheet of foil and allow to cool.
Yield: 30 large pralines
September 98 Recipes