Cajun Food in Houma Regional Recipes CREATE IT AT HOME

Creole Pralines

submitted by Southdown Plantation from the collection of the late Senator Allen J. Ellender

Serves 4-6


2 cups granulated sugar

1 cup dark or light brown sugar

1 stick (1/4 pound) butter

1 cup milk

2 tablespoons Karo syrup

4 cups pecan halves (if pecan halves are large, crush in small pieces)


Put all ingredients except the pecans in a 3-quart saucepan and cook for about 20 minutes.

Once boiling starts, add the pecans. Stir and cook the mixture until the liquid forms a soft ball when a little is dropped into cold water.

Stir well and then drop by spoonfuls on the waxed paper. I find it convenient to place a small table near the stove, over which I put a few sheets of newspaper and then put the waxed paper over that.