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Pralines, New Orleans School of Cooking
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Brief Description
Creole confections occupy a unique position in the US; the most popular of these is the praline. Pralines derive their name from French field marshall Comte du Plessis Praslin (1598-1695). His butler's recipe for almonds coated in sugar was used as a digestive aid.
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Main Ingredient
Pecans
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Category: Desserts
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
https://www.food.com/recipe/pecan-pralines-new-orleans-school-of-cooking-510753
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Tags:
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Notes:
To roast pecans, bake them on a sheet pan at 275° for 20 to 25 minutes, until slightly browned and fragrant. Options: Praline sauce (add 1/2 cup corn syrup to mixture). Chocolate covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.)
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Posted By: snsdambrosio
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Posted On: Jun 03, 2020
Number of Servings:
Ingredients:
- 1 1/2 cups - Sugar
- 3/4 cups - Light brown sugar packed
- 1/2 cups - Milk
- 6 tablespoons - Butter (3/4 stick)
- 1 1/2 cups - Pecans roasted optional
- 1 teaspoons - Vanilla
- 1 1/2 cups - Sugar
- 3/4 cups - Light brown sugar packed
- 1/2 cups - Milk
- 6 tablespoons - Butter (3/4 stick)
- 1 1/2 cups - Pecans roasted optional
- 1 teaspoons - Vanilla
Directions:
Combine all ingredients in a medium saucepan and bring to a boil achieving "softball stage" (238-240 degrees). Remove from heat. Stir until mixture (stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is underneath.
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