Pecan Pralines, New Orleans School of Cooking
I bought pralines from New Orleans School of Cooking when my mother and sister and I visited there in 2012, and they were the BEST we tried - and we tried a lot!! When I came home I looked on line for the recipe, and found a video demo of the class on making pralines. I watched the video over and over until I got all the ingredients and instructions written down, which I submit here. Other recipes on this site recommend bourbon as flavoring, which I think sounds fab, so I noted it. I also added a dash of salt, as I always add a little salt to candy and frostings. I have not made these yet, but I'm posting it for safe-keeping.
READY IN: 40mins
SERVES: 24
YIELD: 24 candies
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups granulated sugar
- 3⁄4
- 1dash salt
- 1⁄2cup whole milk
- 6tablespoons butter
- 1 1⁄2
- 1
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DIRECTIONS
- NOTE: To roast pecans, bake them on a sheet pan at 275 for 20-25 minutes, until slightly browned and fragrant.
- Combine all ingredients and bring to a softball stage (238-240 degrees), stirring constantly. Soft ball stage is also achieved when you place a spoonful of sugar mixture into a glass of water and it sticks to the side.
- Remove from heat.
- Beat with a wooden spoon until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
- Spoon out on buttered aluminum foil or parchment paper.
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