Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Heavy cream
4 c Raw or brown sugar
1 ts Vanilla
2 c Pecan halves
2 tb Butter

Alex Patout swears his recipe makes "The creamiest pralines anywhere"
Butter a medium saucepan--this will make it easier to clean later.
Pour in the cream and place over high heat. When it begins to boil,
add the sugar and stir rapidly until it dissolves. Then stir in the
vanilla and pecans and continue to cook over medium heat, stirring
frequently, until the mixture reaches the soft-ball stage (236F on
the candy thermometer). Remove from heat and quickly beat in the
butter--this helps arrest the cooking process. The candy should lose
its glossy color and become very cloudy. Lay out a long strip of
waxed paper on a work surface. Moisten it with a damp towel. Drop
good-sized spoonfuls of the hot praline mixture onto the waxed paper,
stirring the mixture occasionally as you go along to keep it well
combined. Remove the pralines from the paper before they have cooled
completely--later on it will be hard to remove them without breaking
them. Store in tightly sealed containers, with layers of waxed paper
in between. Makes about 2 dozen From Alex Patout's Cajun home Cooking

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