This is the simplest praline recipe we've ever found, yet it
makes the genuine, original no-better-anywhere true New Orleans
crispy pralines (phooey on chewy!). The source of this recipe is
bam-bam man Emeril Lagasse of TV Food Network fame and the
extraordinary NOLA restaurant in New Orleans. If you want these
to come out just so, don't tinker with the proportions or the
Heat in saucepan over medium heat to boiling:
1 lb. (2 cups) light brown sugar
2 tablespoons butter
1/4 cup water
Stir into boiling mixture:
2 cups pecans
Continue to boil for exactly five minutes, stirring constantly.
Remove from heat and drop spoonfuls onto lightly buttered (or Pam sprayed) waxed paper to cool.
After the pralines have set, remove from wax paper while still warm to avoid sticking to paper.
o avoid sticking to paper.