Sunday, April 28, 2013

New Orleans School of Cooking Pralines

New Orleans School of Cooking Pralines

1½ C. sugar
6 Tbsp. butter (3/4 stick)
¾ C. light brown sugar, packed
1½ C. pecans, (roasted optional)
½ C. milk
1 Tsp. vanilla

Combine all ingredients and bring to a “softball stage” (238 – 240 degrees), stirring constantly. Remove from heat.

Stir until mixture thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant

OPTIONS: Praline sauce (add ½ cup corn syrup to mixture.) Chocolate covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.)

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