Recipe for New Orleans Pralines
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Pralines is the New Orleans institution! This praline recipe produces a light, faint brown sugar glaze sweetened with toasted pecans.
It’s important that the pecans are properly toasted so they give the candy the perfect flavor and thinness. But the most important thing is to use a convection thermometer to ensure the sugar is cooked to the right temperature. Otherwise, you may end up with your hands in a bow.
What you’ll need
1 cup sugar (white) 1 cup brown sugar (packed) 1/2 cup evaporated milk 4 tablespoons butter (cubed) 2 teaspoons vanilla extract 1 1/2 cups pecans (toasted and coarsely chopped)
How to make it
Prepare a baking sheet by lining it with aluminum foil and spray the foil with nonstick cooking spray. For the medium sauce, combine the white sugar, brown sugar and evaporated milk over medium heat. Stir until the sugar dissolves, then insert the candy thermometer . Stirring occasionally, crystallize the crystallized thermometer to 240 F. When the proper temperature is reached, remove the wall from the heat and place the butter cubes on top, but do not stir. Let the pan sit for 1 minute. After 1 minute, add the vanilla extract and pecans and start mixing the mixture smoothly and continuously with a wooden spoon. Soon the crystallization will become thicker and lighter. Continue mixing until the candies start to hold their shape. However, it should still be easy to stir. It’s important not to stir too much, as the pralines will move quickly from the liquid to the rocks. Once it is a lighter, opaque brown and holds its shape, small spoonfuls will quickly start to crystallise on the prepared baking tray. To shape the confectionery, work quickly as the pralines start to set in the saucepan. If the crystallization stiffens before you’ve finished peeling, add a spoonful of very hot water and stir until it loosens, then continue peeling until all the pralines are formed. Let the candy set completely at room temperature for about 30 minutes. Store the New Orleans praline in an airtight container at room temperature. Nutrition Facts (per serving) Calories 216 Total fat 11 g Saturated fat 3 g Saturated fat 5 g Cholesterol 9 mg Sodium 8 mg Carbohydrate 30 g Fiber 1 g Protein 1 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
