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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly. | 2. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. | 3. Remove the pan from the heat and allow the mixture to cool for 5 minutes. | 4. Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss. | 5. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble. | 6. Allow the pralines to cool before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
brown sugar	1 1/2	cups		1254.0	323.697	0.396	0.0
salt	1/8	teaspoon		-	-	-	-
butter	1/4			21.375	0.9821	0.6679	1.8
pecan half	3	cups		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
almond extract	1/2	teaspoon		-	-	-	-
milk	1	cup	evaporated	552.0	13.296	5.496	57.216
milk	1/2	cup		74.42	5.8316	3.843	3.9894

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.