Praline
Ingredients:
- 1 quart heavy cream
- 3 cups sugar
- 1-1/2 pounds (apprx. 6 cups) chopped pecans
- juice of 1 lemon
Preparation:
In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer). Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again.Drop from a large kitchen spoon onto an oiled baking sheet. Spread each cake out with back of spoon to about 1/4 inch thick and 4 to 5 inches in diameter.* Let harden, then lift from plate or slab with a spatula.
