Pecan Pralines

Closeup of platter of pecan pralines in selective focus against red background

INGREDIENTS

  • 1 cup boiling potato water
  • ½ cup sugar
  • ½ cup butter
  • ½ teaspoon salt
  • 2 tablespoons warm water
  • ½ teaspoon sugar
  • 1 cake yeast
  • 2 beaten eggs
  • 4 cups sifted flour

DIRECTIONS

  1. Mix boiling potato water, sugar, butter, and salt together and cool to lukewarm. Soften yeast in warm water and ½ teaspoon sugar. Add this to first mixture.
  2. Add the beaten eggs and then stir in 2 cups flour and beat thoroughly. Add the remaining 2 cups flour. Stir in but do not knead.
  3. Place this in the refrigerator with a cover over the top until wanted. This can be kept for a week and portions of dough used as needed.
  4. When needed, roll dough out on floured board to ½ inch thick. Spread with butter, sprinkle with sugar, cinnamon, and chopped nuts. Roll and cut into slices ½ to ⅜ inch thick. Place slices cut side down in a baking pan in which 2 tablespoons of water have been blended and slightly cooked, with chopped pecans added. Set in a warm place to rise until doubled in size. Bake in a 400 degree oven for 15 or 20 minutes. Makes 20 large rolls.

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