Categories: Recipes
      Date: Oct 31, 2010
     Title: Pralines

We had a blast this past Saturday handing out Wayne Brown's Crescent Creams pralines to costume-clad Marketeer shoppers. A big thank you to everyone who came out for trick-or-treating. Wayne's perfected the art of praline making. If you're up for making pralines at home, be sure to pick up shelled pecan halves from our newest vendor, Inglewood Farm, who'll join us at Tuesday and Saturday markets while they're harvesting.



Butter a marble work surface, or butter waxed paper and spread over a heat proof surface  in preparation for hot pralines.

In a saucepan, combine brown sugar, granulated sugar, and cream; cook and stir over high heat until mixture comes to a boil. Add pecans, butter, and vanilla. Boil until mixture reaches 238 degrees, the soft-ball stage. Remove from heat and beat until mixture begins to thicken. Drop by tablespoonfuls onto prepared surface. Cool for 5 minutes before disturbing.

Makes 1 dozen

Recipe compliments of Poppy Tooker