Pralines A L’Orleans

  • 1 cup whipping cream
  • 2 cups Texas Pecan halves
  • 1 lb. Light brown sugar
  • 2 tablespoons margarine, room temperature


Mix cream and brown sugar together in a 4-quart glass mixing bowl. Microwave on high, 100 percent, 13 minutes (stirring not necessary).  Candy thermometer reading should be 227 degrees, soft ball stage. Quickly add pecans and margarine, stirring to mix. Drop candy by teaspoons unto a sheet of foil. Yields 40 pralines.