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Recipe : Entry # 9090
Kathryn Tipton
Recipe Title
Southern Pralines
Recipe Theme
May: Junior Cooks
South Alabama EC
2 cups sucanat (sugar cane natural – a natural alternative to brown sugar)
2 cups pecans (chopped or whole, whichever you prefer)
3 tablespoons butter + extra (to butter wax paper)
¼ cup water
1 teaspoon vanilla extract
To roast the pecans: pour the pecans on a pan, and place the pan in the oven. Once the pecans are in the oven, turn the oven on to 350° for 10 minutes.

Combine sucanat, roasted pecans, butter, and water in a pot, and stir until sucanat has partially dissolved. Cook over medium heat until mixture reaches 240° (soft ball) on a candy thermometer. Remove from heat; add vanilla. Stir until mixture thickens and loses some of its gloss. Drop immediately onto buttered wax paper. After pralines have cooled, wrap them in plastic wrap and store in an airtight container. Makes about 18 pralines.

Note: Be sure to use buttered wax paper. The wax paper helps to lift the pralines after they are hardened, and the butter helps them not to stick to the wax paper – because they will stick if butter is not used.

(Optional: Brown sugar can be used in the place of sucanat.)
Tell us about your recipe
I first started making pecan pralines after my family and I went to a friend's wedding in New Orleans, Louisiana. They had pralines at the wedding, and everyone loved them. After we got back home, I began making the pralines and decided to use the sucanat - because using sucanat helps them be a little healthier - and who does not want a healthy dessert or snack that tastes great? Everyone just loves them! I have taken them to church, to our family get-together, etc. They never stay around for long!