PRALINES A L’ORLEANS

Ingredients

  • 1 cup whipping cream
  • 1 lb. light brown sugar
  • 2 cups pecan halves
  • 2 tablespoons margarine, room temperature

Directions

Mix cream and brown sugar together in a 4-quart glass mixing bowl. Microwave on high, 100 percent, 13 minutes (stirring not necessary). Candy thermometer reading should be 227 degrees F, soft ball stage. Quickly add pecans and margarine, stirring to mix. Drop candy by teaspoons onto a sheet of foil.

Cooking Time: 13 minutes

Servings 0