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Creamy Coffee Creole Pralines

Posted on 10/21/2013

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Makes 3-4 dozen

2 C granulated sugar

1 C brown sugar                                                                       

1 C evaporated milk

2 Tbsp dark corn syrup

2 shots of espresso

1 stick of butter

1 tsp vanilla

3 C pecans 

Mix sugars, milk and syrup in a double boiler. Cook and stir frequently to soft ball stage (240F) or until a drip of mixture in a glass filled with ice water makes a soft ball. Just as it reaches softball stage, add the espresso.

Remove from heat and add butter and vanilla. Beat with a wooden spoon until the shine has gone.

Before the mix gets too thick, add pecans, mix well and drop by spoonfuls onto waxed paper or a marble slab. These pralines will be less sweet due to the espresso.

-Courtesy of Norene Serpe

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