Nawlins Prahlines
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Nawlins Prahlines
Nawlins Prahlines
1 cup light brown sugar, packed
1 cup sugar
1/2 cup heavy whipping cream
1/2 tsp. salt
1 cups chopped pecans, toasted
2 tbsp. butter
1/2 tsp. vanilla extract

The recipe for these traditional New Orleans candies traveled from France with the early settlers. As the story goes, it was developed for a 17th century diplomat who was fond of offering the confections to the ladies he visited.

Prep: 10 minutes, Cook: about 10 minutes, Makes: about 20 candies

1. Line 2 baking sheets with foil, parchment paper or wax paper; set aside. Stir together sugars, cream and salt in a heavy saucepan over medium-high heat. Bring to a boil and cook until temperature reaches 238°F on a candy thermometer. (No need to stir mixture.)

2. Remove from heat and stir in pecans, butter and vanilla. Continue stirring for about 1 minute to melt butter and cool mixture slightly.

3. Drop by heaping tablespoonfuls onto baking sheets, leaving space between as they will spread slightly.

4. Let cool completely before storing at room temperature between sheets of wax paper in an airtight container. 

Nutritional Information:
(38 g): 170 calories, 1 g protein, 10 g total fat (2.5 g sat., 0 g trans), 22 g carbohydrate,
1 g fiber, 21 g sugar, 10 mg cholesterol, 70 mg sodium, 3 points