---------- Recipe via Meal-Master (tm) v8.05
 
      Title: NEW ORLEANS BUTTER PRALINES
 Categories: Candies
      Yield: 1 Servings
 
      2 c  Granulated sugar
      1 c  Light brown sugar, packed
    1/2 c  Unsalted butter or
           -margarine
      1 c  Milk
      2 tb Light corn syrup
      3 c  Pecan halves
      2 ts Vanilla extract
 
   Place 2 large parchment-paper sheets on baking sheets; butter parchment
  paper. Set aside. Combine all ingredients except vanilla in a heavy 2-quart
  saucepan over medium heat. Bring mixture to a boil, stirring often. Cook to
  soft-ball stage, 234F (114C). Remove from heat; stir in vanilla. Stir
  briskly until mixture loses its glossy sheen.
  
   WORKING QUICKLY, drop mixture by tablespoons onto buttered paper. Let
  pralines cool completely before removing from paper. Store at room
  temperatures in an airtight container (that's a joke!).
  
   Makes 24 pralines
  
   New Orleans Pralines--and that's pronounced PRAH-leens, to set the record
  straight--are unique among pralines. They contain butter and milk to give
  them a softer, almost chewy texture.
  
   Source: Terry Thompson's Cajun Creole Cooking
  
   From The Cookie-Lady's Files MM by Cuz
 
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