Title: Pralines
Categories: Candy Christmas Holiday
Yield: 25 Servings

4	c	Cream, heavy
3	c	Sugar
2	tb	Lemon juice
1 1/2	lb	Pecans, chopped

Combine cream and sugar in heavy saucepan and cook over low heat, stirring constantly, until mixture is golden brown and reaches 238 degrees, the soft-ball stage. To test, drop small amount in glass of ice water; it will hold its shape when ready. Add lemon juice and pecans and mix thoroughly. Cook, stirring, until it returns to soft-ball stage. Remove from heat and continue stirring vigorously 30 seconds. Do NOT let cool.

Immediately pour mixture onto marble surface or board covered with wax paper. Make patties by scooping up a tablespoon of mixture and drop onto squares of wax paper large enough to wrap pralines in. Do NOT use plastic wrap! Let cool, wrap in wax paper, and pack into tins.

"These very special Creole candies should never be refrigerated, but they will keep for four weeks at cool room temperature."

Recipe by Ella Brennan, a Grande Dame of Les Dames d'Escoffier as well as owner of Commander's Palace in New Orleans and Brennan's in Houston. Source: _Gifts from the Christmas Kitchen_, sent by BEE to Sylvia Steiger (THE.STEIGERS on GEnie, 71511,2253 on CI$) for the November 1992 cookbook swap

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