Tony Chachere's . Founded by the Ole Master of Cajun cooking, Tony Chachere.

Louisiana-style Creole Foods of Opelousas and Original Creole Seasoning products.

OPELOUSAS PRALINES

2 cups sugar
Pinch of salt
1 (5 oz.) can evaporated milk
2 Tbsp. sugar (heaping)
2 tsp. vanilla extract
3 cups shelled pecans

In a large saucepan, combine sugar, salt and milk. Cook to softball stage (test by dropping a little in water or use a candy thermometer). Remove from heat.

While this is cooking, caramelize sugar (until brown) in a small, thick skillet. Combine with above mixture until it reaches test stage and remove from heat. Add vanillla and pecans and beat. Before candy crystallizes, dip out by seperate spoonfuls and place on waxed paper to cool.

If mixture should crystallize too soon (before removing saucepan), add a tablespoon of boiling water and beat again. Yields 24 pralines.