Sharon Richardson brought her praline recipe from New Orleans and is now showing Texans how the sweet treats are done right.
PUBLISHED 9:00 AM CDT Jul. 02, 2022"I do not like working in corporate America," said Richardson."We use raw sugar, butter, a little vanilla and a pinch of salt."
"It was a pinch of this or a smidgen of that. And that's how you learned to cook. That's how I learned to cook," said Richardson. "I hardly ever had to evacuate for a hurricane. This was different and we knew it was different," said Richardson.
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