The quintessential New Orleans candy. In New Orleans, they are pronounced PRAW-leens, NOT PRAY-leens.

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
2 tablespoons butter
1 cup pecans
Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more.
Yield: Approximately one dozen

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If you like this recipe, I think you’ll really enjoy this cookbook:

New Orleans Classic Desserts: Recipes from Favorite Restaurants
Author: Kit Wohl
Published by: Pelican Publishing Company; Number of Pages: 96
Price: USD 10.85
Average Rating: 3.5 based on 11 reviews.

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