A recipe guaranteed to get you into the carnival spirit!
New Orleans Style Pralines
Prep Time: 25 minutes
1 quart heavy cream
3 cups sugar
1-1/2 pounds chopped pecans (approx 6 cups)
juice of 1 lemon
In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer).
Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again. Drop from a large kitchen spoon onto an oiled baking sheet.
Spread each mound out with the back of a spoon until they're about 4 to 5 inches in diameter and about 1/4 inch thick. (Adjust to taste. Some people like them thin and some people like them thicker.)
Let candy harden, then lift from plate or slab with a spatula and transfer into covered tin.
Pralines will keep in airtight container for for 2 weeks at room temperature -- that is, if they last that long.