Orange Pralines

Categories: Emlive08

Serves: 1 servings

Ingredients:

1 qt Heavy cream
2 1/4 c Sugar
1 Orange
1 tb Light corn syrup
1 1/2 c Pecan pieces

Instructions:
Cover a countertop with two or three sheets of parchment or waxed paper. In
a large heavy-bottomed pot, add the cream and sugar. Grate the rind of the
orange over the pot. Add the corn syrup and pecan pieces. Over medium heat,
stir the mixture often until it becomes very thick and a candy thermometer
registers 257 degrees, about 1 hour. Remove the pot from the heat. Drop the
mixture by the tablespoon, onto the parchment paper, working quickly. Cool
completely. Pry the pralines off the paper with a thin knife. Store in an
airtight container between layers of parchment paper at room temperature
for up to 2 weeks. Give the pralines as gifts in individual decorative tins
or wrapped in cellophane paper. This recipe yields about 3 1/2 dozen.

Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from CREOLE
CHRISTMAS COOKBOOK, by Emeril Lagasse with Marcelle Bienvenu (c) 1997 -
William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B74)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

02-09-1999

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

Previous: Orange Poppy-Seed Spirals | Next: Orange Prawns with Noodles