I wonder if anyone has a recipe for the chewy-type pralines. Lammes' is a brand name for this varietal.
Mrs Idahorn2 is a New Orleans native and likes the brittle, crystalline type. I do not like them at all. The situation is like Mayo and the Miracle; irreconcilable differences. I like the chewy ones. I would not like the brittle ones even if they were not called pralines and were something else entirely.
Next time she makes some, which may be years away, I'd like to be able to whip up a batch of the chewy ones; even though I have never made, or assisted making, any candy.
Mrs Idahorn2 is a New Orleans native and likes the brittle, crystalline type. I do not like them at all. The situation is like Mayo and the Miracle; irreconcilable differences. I like the chewy ones. I would not like the brittle ones even if they were not called pralines and were something else entirely.
Next time she makes some, which may be years away, I'd like to be able to whip up a batch of the chewy ones; even though I have never made, or assisted making, any candy.
