Do you all want the pralines recipe? It is really easy, but you have to have the right equipment. Once you have the candy thermometer and the parchment paper, it is easy. Don't try it without those things. I did and it doesn't work.
Here it is:
New Orleans Pralines
2 cups brown sugar 1 cup white sugar 1 cup cream 1 cup water 1/2 tsp vanilla 3 cups pecans
In a large pot, combine the sugars with the cream, water and vanilla. Bring to a boil over high heat. You need the big pot because it might boiling over. Keep the heat very high and stir. Boil for about 5 minutes; keep the candy thermometer in the pot. It must reach the soft ball stage -- 238 degrees F, or 116 degrees C.. The temperature climbs very slowly while boiling, so don't get impatient. Remember, keep the heat as high as possible, it won't burn. Once it reaches the soft ball stage, remove the pot from the heat. Allow to cool for 2 minutes then stir in the pecans. Drop by spoonfuls onto parchment paper. Work quickly as they will congeal as they cool. (They taste the same, but don't look as good.)
