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From the Commissioner of Tailgating: Joe Cahn


1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
1 tsp. vanilla
6 tsp. butter
1 1/2 cups pecans (roasted, optional)


Combine all ingredients and bring to soft ball stage (238-240), stirring constantly. Remove from heat.

Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.

Spoon out on buttered wax paper, aluminum foil or parchment paper. Makes 1 to 50 pralines, depending on size. When using wax paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20-25 minutes, until slightly browned and smell permeates.

OPTIONS: Praline sauce (add 1/2 cup corn syrup to mixture)
Chocolate covered praline candy
Flavored pralines (Chocolate, coffee, brandy, etc.)

HISTORY OF PRALINES: The most popular New Orleans candy, pralines are made from two of Louisiana's top products sugar and pecans. Pralines derive their name from the French Marshall Choiseul-Praslin (1528-1695), who offered almonds coated in cooked sugar along with his amorous intentions to famous women. When Louisiana was settled by French colonists, native pecans were substituted for the almonds and sugar made from Louisiana sugar cane was used. Recipes have been handed down from generation to generation.