Pralines

Foundation for the Restoration of Ste. Genevieve, Inc.
Ste. Genevieve, MO

Bob Mueller

Ingredients:

  • 3 cups packed brown sugar
  • ½ cup evaporated milk
  • 1 tbsp dark corn syrup
  • ¼ cup butter
  • 1 tbsp vinegar
  • 3 tbsp bourbon or brandy
  • 3 cups pecans

Directions:

In a heavy saucepan, boil sugar, evaporated milk, and corn syrup to soft ball stage (236º F). Be careful as the mixture is very hot. Remove from the heat and add the butter, bourbon or brandy, and vinegar. Do not stir. Cool to 150º F. Stir in the nuts and beat until the candy begins to thicken, but is still glossy. Mound by spoonfuls onto a greased cookie sheet and cool. Store in an airtight container. Makes about 4 to 5 dozen pralines.

This recipe comes from the Felix Vallé House State Historic Site Le Réveillon Booklet