- 1/2 cup pecans
- 1 cup brown sugar
- 2/3 cup cane sugar
- Pince of salt
- 2 tbspns butter
- 1/2 tspn vanilla
- Milk, to moisten
Combine sugar, salt, pecans, and butter. Gradually add enough milk to moisten, and place all in a heavy pot.
Cover over low heat, stirring constantly until mixture comes to a boil. Continue cooking to soft ball stage.
Remove from fire, add vanilla, and beat well. Drop on waxed paper by spoonfuls. Try to get the same amount of nuts in each one.
(Note - Prize won at the St Tammany Parish Fair.)
More "Lost" Recipes from Bayou CookbookNew Orleans Orange Buttermilk Cake (1967)
New Orleans Bacon Muffins (1967)
(Origin - "Bayou Cook Cook" by Lucile Barbour Holmes. First published in 1967. Republished in 1990 by Pelican Publishing Company.)