Recipe: New Orleans Pralines

From: Louisiana's Fabulous Foods and How to Cook Them by Helen Henriques Hardy and Raymond J. Martinez
Original Recipes of famous New Orlean's Restaurants such as: Antoine's, Arnaud's and Brennan's; among others.

This is one old cookbook, no date but, the postal zone was listed as New Orleans 21, Louisiana

NEW ORLEANS PRALINES

1 cup brown sugar
12 cup molasses
1 cup cream
2 tablespoons butter
1/2 teaspoon vanilla
2 cups pecan nutmeats

Boil the first four ingredients, stirring constantly, to 238 degrees F, or until when tried in cold water a soft ball is formed.

Add vanilla, pour over the nuts and stir until it begins to sugar. Drop from tip of spoon in small piles on buttered pans.