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New Orleans Restaurant Pralines
- 2 cups brown sugar
- 1 cup light molasses
- 2 cups heavy cream
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 4 cups pecans, halves
- Boil brown sugar, molasses, cream and butter together, stirring all the time,
until the sugar dissolves. Continue boiling without stirring until a soft ball is
formed when a drop is placed in cold water.
- Remove from the heat, add the vanilla extract and nuts, and stir the mixture
until it begins to crystallize.
- Drop spoonsful of the mixture in small heaps onto
buttered baking sheets, leaving enough room between the pralines for them to spread