Lidia Bastianich samples New Orleans food and makes music with Mardi Gras Indians when she attends a New Orleans wedding in Lidia Celebrates America: Weddings: Something Borrowed, Something New.
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon until mixture forms a thick syrup.
Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto a sheet of waxed paper or aluminum foil, leaving about 3 inches between each ball, allowing for pralines to spread. Allow to cool.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme