Greetings All,
I though I would just start with the yummy desserts instead of the entrees. Christa's mother Bobbi subscribes to the philosophy that you should eat your dessert first that way you always have room for it. I whole heartily endorse that philosophy and in support of it I offer you this second Christmas party dessert recipe for Creamy Pecan Pralines. Enjoy!
Your brother in Christ,
Faron
Creamy Pecan Pralines
Ingredients:
Stick of butter
1 c granulated sugar
1 c firmly packed brown sugar
1 (14 oz.) can of sweetened condensed milk
3/4 c butter (or margarine)
1/2 c light corn syrup
1/8 tsp salt
3 cups chopped pecans
1 tsp vanilla extract
1 1/2 tsp almond extract
Preparation:
Using the stick of better, grease two sheets of wax paper 20 inches long each and set aside. In a large saucepan, preferably with a very thick bottom, combine the sugar, brown sugar, milk, butter, corn syrup and salt. Cook on a low/medium heat constantly stirring until your candy thermometer reads soft boil. This can take anywhere from 15 to 40 minutes, the important thing is to not get in a hurry. Once it has reached soft boil stage (238 degrees) remove from heat and immediately mix in the pecans and the flavorings. Stir until the mixture thickens and then drop by tablespoonfuls onto the prepared wax paper. Let them set until they have firmed and then dig in, but don't forget to lick the spoon as letting any of this yummy goodness go to waste is I think a mortal sin! Depending on size of spoonfuls, this recipe should make approximately 48 pralines.
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I made the Creamy Pralines as per Faron's instructions except my candy thermometer was in Lake Charles instead of Covington so I did it the old fashioned way with checking for soft boil stage with cold water and a drop of candy. It worked although took a little longer to set up but the outcome was delicious and perfect. Everyone who has eaten them has loved the taste. And I give the credit to my son, Faron, who loves to cook! Mom
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