3 cups sugar
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups pecans
1/2 stick butter
Combine sugar, pecans and milk in heavy saucepan. Cook over medium heat, stirring frequently, until mixture forms a soft ball in cold water.
Remove from heat; add butter and vanilla. Beat by hand until mixture looses its gloss and starts getting thick. Drop quickly by spoonfuls onto waxed paper. Cool
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
Do you roast your pecans before cooking with this recipe?
No, you do not.
April 27, 2009
Add a pinch of sugar to cut down on the extremely sweet taste. Butter the wax paper to keep pralines from sticking and then crumbling when trying to remove from paper.
December 13, 2005
Excellent-if this recipe hardens to quickly add a small amount of water and heat on low heat until it begins to melt again. Can continue to add water sm. amts.at a time and reheat, as long as necessary. Brings back memories of New Orleans.