Louisiana Flava

The Sunset

Today's gift from the swamp.

Levert Sugar Mill

Magical puffs of smoke covered the rising sun as the St. John Sugar Mill fired up it's boilers.  With the start of grinding this season the sweet cane juice will be squeezed from the sugar cane into luscious rich brown sugar and molasses.

It makes me think of sweet sugary pralines.

Cina's Pralines

1 pound light brown sugar, 1/8 teaspoon salt, 3/4 cup evaporated milk, 1 tablespoon butter, 2 cups pecan halves.

Mix sugar, salt, milk and butter in a heavy pot.  Cook over low heat, stirring all the while, until sugar is dissolved.  Add pecans and cook over medium heat to the soft ball stage.  Remove from heat.  Allow to cool for five minutes.  Stir rapidly until mixture begins to thicken and coats the pecan's lightly.  Drop by teaspoons onto a lightly buttered baking sheet pan.  When candy is cooled, gently lift from the surface and store in airtight containers.

Recipe from  Who's Your Mama, Are You Catholic, And Can You Make A Roux  - Marcelle Bienvenu