Pralines
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 96. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups packed brown sugar
- 1 cup light cream
- 3 tablespoons margarine or butter
- 2 cups pecan halves
Instructions
- Butter sides of a heavy 2-quart saucepan. In it, combine sugars and cream. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 234°, soft-ball stage (16 to 18 minutes). Remove from heat. Add margarine, but do not stir. Cool, without stirring, to 150° (about 30 minutes). Stir in nuts. Beat till candy just begins to thicken but is still glossy (about 3 minutes). Drop by spoonfuls onto waxed paper. If candy becomes too stiff, stir in a few drops hot water. Store tightly covered.
- Chocolate Pralines: Prepare as above, except add 2 squares (2 ounces) finely chopped unsweetened chocolate with the margarine.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "SouthernCandymakersPralines.jpg" by Katescm; license: Public domain; source: https://commons.wikimedia.org/wiki/File:SouthernCandymakersPralines.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.