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Yesterday FedEx delivered the pecans and pralines I ordered from Nifty Nut House.
On opening the box, I found out that the Texas Chewie Pecan Pralines were not made by Nifty Nut House but by Lammes Candies. That’s okay — I have sent their turtles, for example, as mail-order presents.
Lammes also makes a variation of their pralines covered in chocolate.
That combination just might knock me unconscious from unfiltered joyful taste buds.
The non-chocolate variety lists pecans, corn syrup, sugars, butter, margarine (partially hydrogenated soybean oil), milk (low fat), salt, glyceryl monostearate (emulsifer), natural and artifical flavors as ingredients.
The allergy caution explains that the pralines are made on equipment that also produces products containing peanuts and tee nuts.
No wheat flour. No gluten.
And 140 calories for each praline.
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This is from page 788 of the 1975 edition of Joy of Cooking:
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Plain Or Sherried Pralines
About 2 Pounds
Dissolve in a large heavy pan over low heat until boiling:
1-1/3 cups sugar
2/3 cups
1-1/3 cups water or sherry
1/8 teaspoon saltCover and cook about 3 minutes to allow the steam to wash down any crystals from the sides of the pan. Uncover and cook to the soft-ball stage, 234°. Remove pan from heat and cool candy to 110°. Beat until it thickens and begins to lose its gloss. Quickly stir in:
2 to 3 cups pecans
Drop candy in patties from a spoon onto a buttered platter. When hardened, wrap them individually in foil. Or, pour the candy onto a greased sheet, and before it is fully hardened, roll it to separate the nuts. Store tightly closed in glass jars.
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