Pralines

A couple of weeks ago, I visited New Orleans.  While visiting New Orleans, I enjoyed all of the fabulous food and drinks that I could.  I had everything from beignets to po-boys.  However, my favorite treat was the Praline.  It was sweet, nutty with a hint of caramel.  They are freaking delicious!  So as soon as I got home, I had to find a recipe to recreate these delicious treats. Of all of the recipes that we tried, this recipe created the most authentic tasting pralines.

Pralines

Pre-measure all of the ingredients.  I have found that you will need them faster than you think.

Butter the sides of a heavy bottom sauce pan.  Then add the sugars, salt, dark corn syrup, evaporated milk and remaining butter.

Add a candy thermometer or probe thermometer to the pan.  I use a Thermoworks Chef Alarm.  It worked great!

Then turn the burner to medium heat.  Stir constantly with a wooden spoon.

Bring to a boil.

Continue to cook till you get to a soft ball, I have determined that cooking till 235 produced the best results for me.

Remove from the heat and let cook for 15 minutes.

Add the vanilla and pecans.

Then stir constantly for 3 to 5 minutes or until the mixture begins to thicken and looses its glossy sheen.

Then moving quickly, drop tablespoons of the mixture onto wax paper.

Let cool completely and then store in an airtight container.

I made little packets out of wax paper to individually seal the pralines.

These pralines were freaking delicious.

Dana and I agreed that they were better than the Pralines that I brought home from New Orleans.

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Pralines

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

The perfect sweet treat that screams southern tradition.

Course: Dessert

Cuisine: Southern/Creole

Servings: 24

Author: Rex

Ingredients

• 1 1/2 cups sugar
• 1 1/2 cups packed light brown sugar
• 1/8 teaspoon salt
• 3 tablespoons dark corn syrup
• 1 cup evaporated milk
• 2 tablespoons butter
• 1 teaspoon pure vanilla extract
• 1 1/2 cups pecan halves

Instructions

1. Pre-measure all of the ingredients. I have found that you will need them faster than you think.
2. Butter the sides of a heavy bottom sauce pan. Then add the sugars, salt, dark corn syrup, evaporated milk and remaining butter.
3. Add a candy thermometer or probe thermometer to the pan. Then turn the burner to medium heat. Stir constantly with a wooden spoon.
4. Bring to a boil and cook to a soft ball, I have determined that cooking till 235 produced the best results for me.
5. Remove from the heat and let cook for 15 minutes.
6. Add the vanilla and pecans.
7. Then stir constantly for 3 to 5 minutes or until the mixture begins to thicken and looses its glossy sheen.
8. Then moving quickly, drop tablespoons of the mixture onto wax paper.
9. Let cool completely and then store in an airtight container.
10. I made little packets out of wax paper to individually seal the pralines.

Recipe Notes

From http://www.foodnetwork.com/recipes/paula-deen/pralines-recipe2.html