Ingredients
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evaporated milk
1/2 tsp vanilla
2 tbsp butter
1 cup pecans
Directions
The quintessential New Orleans candy. And it's pronounced
(that's Yatspeak for "non-New Orleanian") stand before me and insist
that it's pronounced
they were invented, and I know how to pronounce it. And you're
certainly entitled to your opinion on its pronunciation, no matter
how wrong it may be ...
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. Walt MM
Servings: 24 servings
Pecan Pralines-
Categories: Candy; Nut; Pecan
The History of Recipes
Academics have tracked the existance of recipes far back into history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Having said that, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the cooks of his times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs for example bay, fennel and parsley. As our culinary historical trip moves to more modern times there are a couple of cookery books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the nobility of the period. In the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, including parsley and basil. The introduction of these new culinary ideas caused an outbreak in recipe manuscripts, many of which are now in academic collections. By the arrival of the twentieth century, recipe publications are highly popular mostly due to more people being able to read, people having more leisure time and disposable income. The introduction of television brought us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Pecan Pralines _prah Leens_ recipe.
