New Orleans Praline Pieces

New Orleans Praline Pieces
Photo by Romulo Yanes


  • 1 candy thermometer with a clamp
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 tablespoons unsalted butter
  • 1 ¼ cups pecan pieces
  • ½ cup heavy cream

Butter a 9-inch square metal baking pan. Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan. Add cream, butter, an...

View full recipe at Epicurious


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