Greetings, all- Well, I just last week inaugurated the new pecan crop by hybridizing/chileizing a good old Louisiana Pralines recipe & was thinking of sharing it. So here goes: while Pralines [pronounced 'prah-leens', not 'pray-leens' where I come from] are primarily a pecan candy I've seen walnut variations so this ought to work. Piquant Pralines {measure the first 3 ingredients exactly) 1 C light brown sugar 1/2 C white sugar 1/3 C evaporated (NOT condensed!) milk 1 C pecans or walnuts, whole or in large pieces 1 Tb (or more, to taste) Hab powder or chile flakes 1 tsp vanilla extract Combine the sugars and evaporated milk in a saucepan & bring to a boil. Throw in the powdered chiles and boil for exactly 3 minutes. Remove from the heat, dump in the nuts and vanilla and stir vigorously until it begins to thicken slightly. Quickly (the sugars crystallize rapidly!) drop by spoonfuls on a greased cookie sheet & allow to harden. [The chile powder can be added with the nuts if you want to minimize capsicum fumes in the kitchen. This is the easiest Pralines recipe I've found: it doesn't require a candy thermometer or any 'soft-ball/hard-ball' testing]. Enjoy! Gene ************************************************* * F. Eugene (Gene) Dunnam * * Gator Slide Farm * * 104 SE 138 Ave. <dunnam@phys.ufl.edu> * * Micanopy, FL 32667 (352) 466-3538 * * <http://www.phys.ufl.edu/~dunnam/Welcome.html>* *************************************************