BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PRALINE

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This is sort of weather permitting only. It doesn’t seem to like humidity. And yet, it is the candy of the area in New Orleans, often very humid. So go slow and make sure your thermometer works and registers true temperatures before starting.

Ingredients:

  • 1 1/2 cups light brown sugar, packed
  • 1/2 cup cream, heavy
  • 2 tablespoons (1 ounce) butter
  • 1 Tablespoon light corn syrup
  • 1 cup pecan halves, toasted, chopped
  • 1/2 teaspoon vanilla

Method:

Combine sugar, cream, butter and syrup in a Dutch oven or cast iron skillet; place on medium heat and bring to a boil, stirring occasionally, cook to 236 F; remove from heat and let stand until temperature drops to 150 F.

Immediately stir in vanilla and pecans and stir with a wooden spoon until the glossy finish is removed and is replaced with a pale duller color. Quickly drop heaping tablespoons onto parchment paper; let stand until firm, approximately 15 minutes.



Method:

Combine sugar, cream, butter and syrup in a Dutch oven or cast iron skillet; place on medium heat and bring to a boil, stirring occasionally, cook to 236 F; remove from heat and let stand until temperature drops to 150 F.

Immediately stir in vanilla and pecans and stir with a wooden spoon until the glossy finish is removed and is replaced with a pale whiter color. Quickly drop heaping tablespoons onto parchment paper; let stand until firm, approximately 15 minutes.




TO RECIPES

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