Pralines

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1⅞ cups powdered sugar.
  • 1 cup maple syrup.
  • ½ cup cream.
  • 2 cups hickory nut or pecan meat cut in pieces.

Method

Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper.