Pecan pralines, a taste right from New Orleans

Recipe Finder

September 30, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

Pecan pralines was the request of Linda L. Heyer of Waverly Iowa, who says she thinks the recipe may had been inside a Gold Medal or Pillsbury flour bag sometime in the '50s or '60s.

Ruth Barsanti of Crystal Lake, Ill., responded with the Betty Crocker recipe that tester Laura Reiley chose.

Pecan Pralines

Makes about a dozen 2-inch candies

1 cup granulated sugar

1 cup brown sugar, packed

1/2 cup light cream

1/4 teaspoon salt

2 tablespoons butter or margarine

1 cup pecan halves

Lightly butter a sheet of aluminum foil. Combine sugars, cream and salt in a large saucepan. Cook over medium heat, stirring constantly, to 228 degrees on a candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon).

Stir in butter and pecans. Continue cooking, stirring constantly, to 236 degrees (or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water).

Remove from heat, cool 5 minutes. Beat mixture with wooden TC spoon until slightly thickened and candy just coats nuts but does not lose its gloss. Drop candy by large spoonfuls onto buttered foil.

Tester Reiley's comments: "These are just like pralines I've had in New Orleans - just a slight hint of graininess and a deep caramelized, nutty taste. Allow them to cool completely before eating them. They seem relatively perishable, however, so eat them within a day or two. They start to soften, even if you keep them in an airtight tin."

Recipe requests

* William J. Sharp Jr. of Essex wants a pork barbecue sauce like the kind he used to purchase from the Circle Barbecue in Dundalk. He writes: "I love to cook and for years I enjoyed getting the 2-pound containers of this sauce which the Circle Barbecue, now closed, was famous for. I'd welcome a recipe for it."

* Alice Long of Elkton would like to know if anyone has a recipe for "black walnut loaf cake with sugar glaze that was in a Southern Planter magazine from Richmond, Va. I had it in the '50s but lost it."

* Elizabeth Smith of Madras, Ore., is seeking a recipe for a hazelnut torte which is not made with chocolate. She once purchased such a torte at a bakery in Bend, Ore., but the bakery went out of business.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Letters may be edited for clarity.

Pub Date: 9/30/98

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