Nawleans Pralines Recipe

How to make it

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• THIS RECIPE CALLS FOR IMMEDIATE ATTENTION FROM THE COOK. DO NOT LEAVE COOKING UNATTENDED.
• Cover 3 large baking sheets with Wax Paper and set aside.
• In a large, heavy saucepan, warm the butter and cream over moderate heat, stirring occasionally until butter is melted. DO NOT CURDLE THE CREAM.
• Immediately right after, stir and blend in sugars, chopped Pecans, Dates.
• Increase heat and boil about 5 minutes (TEST: put a drop of mixture into a cup of cold water - if mixture makes a hard ball, IT IS READY).
• Mixture will turn a little brownish in color.
• Remove from heat when TEST confirms mixture is ready.
• Immediately, using a tablespoon, quickly drop praline mixture by spoonfuls onto prepared baking sheets, leaving about 1 inch between each dropping.
• USE EXTREME CAUTION - DO NOT SPLASH - MIXTURE WILL BURN.
• Let pralines cool and harden ONLY at room temperature for AT LEAST 4 hours.
• After 4 hour cooling time, store in airtight container. Pralines will keep fresh for 2 weeks.
• Serves best with coffee.
• ALTERNATIVE: Add Rum to the mixture before spooning it onto wax paper, BUT ONLY AFTER REMOVING MIXTURE FROM HEAT. The Rum could catch fire. A shot or 2 will do it.