Louisiana Pecan Pralines
Plastic Recipe Box two-sided handwritten card
Ingredients
- 1 1/2 cup dark brown sugar.
- 1 1/2 cup granulated sugar, with the ditto mark repeating cup
- 1/2 teas salt
- 1 cup milk
- 1/4 teas cream of tartar
- 1/2 stick margarine
- 1 teas Vanilla
- 2 1/2 cups pecan halves
Directions
- Combine sugar - salt - milk - tartar
- Stir over low heat until sugar dissolves
- (scrape crystals from side of pan with rubber spatula)
- Cook to soft ball stage, cool slightly away from heat.
- Add margarine - vanilla - pecans & beat until creamy.
- Drop by spoonfuls onto piece of buttered wax paper - Let cool before storing.
Timing: until sugar dissolves; soft ball stage; cool slightly; beat until creamy; Let cool before storing
Temperature: low heat; soft ball stage; away from heat; cool slightly; cool before storing
Equipment: saucepan, rubber spatula, beating utensil, spoon, buttered wax paper
As written
Louisiana Pecan Pralines 1 1/2 cup dark brown sugar. 1 1/2 " granulated sugar 1/2 teas salt 1 cup milk 1/4 teas cream of tartar 1/2 stick margarine 1 teas Vanilla 2 1/2 cups pecan halves Combine sugar - salt - milk - tartar (over) Stir over low heat until sugar dissolves (scrape crystals from side of pan with rubber spatula) Cook to soft ball stage, cool slightly away from heat. Add margarine - [deleted word; vanilla inserted above] - pecans & beat until creamy. Drop by spoonfuls onto piece of buttered wax paper - Let cool before storing.
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