Sen. Allen Ellender’s Creole Pecan Pralines
Makes about 90 tablespoon-size pralines. Adapted by Augusta, Ga., caterer and former Baton Rouge resident Jane Hall Harmon from a recipe in “River Road Recipes II: A Second Helping.” “After making these things for years I have tweaked and improved them a bit as far as heat and cooking time.” She says this is one of her company’s most requested dishes.
2 cups white sugar
1 cup dark brown sugar
1/2 cup butter
1 cup whole milk
2 tbls. dark corn syrup
4 cups pecan halves
1. Place all ingredients except the pecans in a heavy three-quart saucepan on medium heat and stir until butter has melted. Bring to a boil, stirring occasionally, and place candy thermometer on the side of the pot. As mixture continues to boil on medium heat, stir occasionally and check thermometer. When 240 degrees (softball) is reached, remove pot from heat and stir for about a minute. Add the pecans and stir until mixed well.
2. Spoon about a tablespoon amount onto parchment paper on a flat, cool surface — these new granite counter tops are great! Let sit untouched for three or four hours. Keep away from moisture in a cookie tin or plastic bags. These will be good for at least a week.
Hint: If the mixture becomes too thick or hard to spoon onto the parchment, place the pot back on the heating element on medium-high and add about two tablespoons of milk. Stir until you have a nice consistency for spooning.