---------- Recipe via Meal-Master (tm) v8.05
  
       Title: PRALINES #2
  Categories: Candies
       Yield: 1 Servings
  
   1 1/2 c  Sugar
     3/4    Stick butter (6
            -Tablespoons)
     3/4 c  Light brown sugar, packed
   1 1/2 c  Pecans, roasted
     1/2 c  Milk
       1 ts Vanilla
  
   1. Combine all ingredients except vanilla and bring to a boil. (Note: To
   roast pecans, bake them on a sheet pan at 350 degrees for 20-25 minutes,
   until slightly browned and smell permeates.)
   
   2. Cook to soft ball stage (238-240 degrees), stirring constantly.
   
   3. Remove from heat, and add vanilla. Stir to cool until mixture thickens,
   becomes creamy and cloudy, and pecans stay suspended in mixture.
   
   4. Spoon out on buttered wax paper, aluminum foil or parchment paper.
   
   Makes 1-50 (!!) pralines, depending on size. When using wax paper, be sure
   to buffer with newspaper, as hot wax will transfer onto whatever is beneath
   it.
   
   Recipe from Chef Joe Cahn at the New Orleans School of Cooking
   
   P.S. The New Orleans School of Cooking is a great place for visitors to go.
   Joe Cahn conducts a great cooking class (classics like bread pudding,
   gumbo, jambalaya, etc) which includes a lot of his humor. You then get to
   eat what he cooked. It’s reasonably priced and I've never heard from a
   disappointed “attendee”.
   
   From The Cookie-Lady’s Files From:
  
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