Pecan Pralines(Classic Creole New Orleans Recipe) - cooking recipe

Ingredients

2 c. heavy cream
1 1/2 c. sugar
2 (6 oz.) cans pecan halves, coarsely chopped (3 c.)
2 Tbsp. lemon juice

Preparation

Combine heavy cream and sugar in medium size saucepan.
Heat over medium heat, stirring occasionally until mixture becomes golden brown and reaches the soft ball stage*.
Immediately add pecans and lemon juice.
Continue to cook until mixture again reaches soft ball stage.
Drop praline mixture from large kitchen spoon onto oiled cookie sheet into mounds, spreading each into a cake 1/4-inch thick and 4 inches in diameter.
Let harden.
Gently lift each praline with a spatula.
Store in airtight container with wax paper in between.
Pralines are extremely fragile, handle with care.