Pralines!
I always said "pray-leens" with the accent on the "pray". Evidently, in New Orleans, they are "prah-leens", still accenting the first syllable, but more gently. Pray or prah, I love 'em!!!
Pralines
1 quart heavy cream
3 cups sugar
6 cups chopped pecans
juice of 1 lemon
In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer). Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again.
Drop from a large kitchen spoon onto an oiled baking sheet. Spread each cake out with back of spoon to about 1/4 inch thick and 4 to 5 inches in diameter. Let harden, then lift from plate or slab with a spatula.
1 quart heavy cream
3 cups sugar
6 cups chopped pecans
juice of 1 lemon
In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer). Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again.
Drop from a large kitchen spoon onto an oiled baking sheet. Spread each cake out with back of spoon to about 1/4 inch thick and 4 to 5 inches in diameter. Let harden, then lift from plate or slab with a spatula.
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