Recipe: Creole Pralines (with pecan, peanut and coconut variations, 1960's)

CREOLE PRALINES

Pralines, first made of almonds in France, have been adapted to the abundant pecan nuts of the South.

1 cup firmly packed dark brown sugar
1 cup sugar
1/2 cup cream*
2 tablespoons butter or margarine
1 1/2 cups pecan halves (about 6 ounces)

Combine the sugars and cream in a 2-qt saucepan and stir over low heat until sugar is dissolved. Increase heat and cook rapidly without stirring. Set candy thermometer in place. During cooking, wash any crystals from sides of pan with a pastry brush dipped in water. Cook mixture until it reaches 230-234 degrees F (sirup spins a thread when dropped from spoon).

Stir in the butter and pecans. Continue cooking, stirring occasionally, until mixture reaches 234-240 degree F (soft-ball stage. Remove from heat; remove thermometer. Cool 2 to 3 minutes; do NOT stir.

Gently stir mixture about 2 min., or until it becomes slightly thicker and pecans are well coated with sugar mixture. Quickly drop by tablespoonsful onto a sheet of aluminum foil or greased waxed paper on a smooth surface. (Mixture will spread.) Allow to stand until completely cooled.

Wrap each praline in waxed paper. Store in a covered container in a cool dry place.

*Note: For a less creamy praline, substitute water for the cream.

VARIATIONS:

DARK PECAN PRALINES: Follow recipe for Creole Pralines; omit granulated sugar and increase brown sugar to 2 cups.

PEANUT PRALINES: Follow recipe for Creole Pralines; omit pecans and add 1-1/2 cups (about 8 ounces) unsalted peanuts.

FLORIDA COCONUT PRALINES: Follow recipe for Creole Pralines; substitute granulated sugar for the brown sugar and 1 cup finely cut flaked coconut (or fresh coconut) for the pecans.

Makes about 20 pralines
Source: Southern Cook Book (1965) Culinary Arts Press