Pecan Pralines from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Set the sugar to boil, and as it begins to boil add the Pecans, which you will have divested of their shells and cut some into fine pieces, others into halves, and others again into demi-halves. Le...
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Ingredients
- A Pound of Brown Sugar
- ½ Pound of Freshly Peeled and Cut Louisiana Pecans
- A Spoonful of Butter
- 4 Tablespoonfuls of Water
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