Old Louisiana Pralines

Wednesday, December 25, 2013 - 19:00

Recipe from Sally Echola, who said it had been in her family for four generations.


2 cups brown sugar

1/3 cup water

½ stick oleo

1 ½ cups pecans, chopped

1 teaspoon vanilla


Bring sugar and water to a quick boil over high heat. Add oleo and pecans, stir constantly. Cook until candy thermometer reaches 236 degrees or soft ball stage. Remove from fire. Beat slightly and add vanilla. Drop on ungreased foil or buttered cookie sheet.

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