>> On Saturday, April 12, 2014 1:12:18 PM UTC-4, graham wrote:
>>> My d-i-l needed some pralines to take to her book club where the book in
>>> question was set in New Orleans. So I made 2 batches following a recipe
>>> by Emeril.
>>>
>>> The trouble is that some of the pecans got burnt during the cooking. I
>>> fished out the worst but I could still detect a slight burnt flavour in
>>> the candy. I wondered that, for future batches, whether it was OK to add
>>> the pecans just before the softball stage is reached.
>>> ISTR that during a visit to N.O., some 30 years ago, that I saw a demo
>>> of praline making and they poured the candy over separate piles of
>>> pecans.
>>> I would appreciate any advice.
Of course, you have your own praline recipe so I'll just give you the notes
I've added to mine:best on a clear sunny day, cook to LESS than 220 degrees,
then add pecans and vanilla. My pecans are stored in the freezer so I do let
them come to room temp but do not toast them. If your delicate sensibilities
are not offended, I'm willing to give your my microwave recipe which include
a box of Not Instant Jello butterscotch pie filling. Polly