Praline Recipe from 1879

This is what pralines really tasted like in the 1800's. Most of today's pralines have milk in their recipes and are not the authentic taste. The Godchaux Sugar Refinery was an old company

in New Orleans , LA. If you don't cook this long enough, put it back and cook longer. If you've cooked it too long and it gets hard before you've finished "dropping...", add a little more

water and return to simmer once more. (From an old Godchaux Sugar Refinery recipe book printed approx. 1879)

3 cups white sugar

 1 cup light brown sugar

 1-1/2 cups water

 3 cups broken pecan meats (you can use halves; I prefer pieces)

 1 tbsp butter or margarine

 1 tsp. vanilla

Place sugars and water in larger heavy pot. Bring to boil. When sugars are dissolved, add pecans. Turn heat down and allow mixture to gently simmer uncovered, stirring occasionally.

Cook for approx. 15 - 20 minutes..."until the mixture grains when metal spoon is rubbed against side of pot."

(this is direct wording from original copy)

Pecan Pralines

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evaporated milk
1/2 tsp vanilla
2 Tbsp butter
1 cup pecans

Combine the sugar and milk and cook slowly in a heavy pot over low heat until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla, and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonfuls onto waxed paper.

If the candy doesn't harden within 10 minutes, it may be cooked some more.

Yield: Approximately 1 dozen