Dessert & Baked Goods » Pralines
New Orleans has given us a number of culinary treasures and one of the sweetest is the Praline. Will Poole gives a lesson in making this confectionary treat. A mix of brown and white sugars provide the base for this dessert but the pecans are the real stars. Serve these pralines as a topping for ice cream or a sweet snack on their own.
Print Recipe
Makes about 20 Pralines
Ingredients
- 1½ cups light brown sugar
- 1½ cups sugar
- ½ tsp salt
- ¼ tsp cream of tartar
- ½ cup heavy cream
- ½ cup water
- 4 tbsp unsalted butter
- 1 tsp vanilla
- 1 heaping cup pecans
Equipment
- candy thermometer
- parchment-lined sheet pan
How-to
- In a large bowl add sugars, salt, cream, water and cream of tartar. Whisk to combine the pour into a saucepan with a tightly-fitting lid
- Heat mixture over medium-high heat, cover and bring to a boil. Brush sides of pan with a wet pastry brush to minimize sugar crystals from forming. Once at a full boil, remove lid and use a candy thermometer and boil until the temperature reaches 236º
- Remove saucepan from heat, and allow mixture to cool to 220°
- Add butter, vanilla and pecans. With a spoon, stir constantly until the mixture is no longer glossy. This may take a few minutes
- Using a tablespoon, drop spoonfuls of the mixture onto a parchment paper-lined sheet pan and allow to cool completely, 15-20 minutes
Comments (1)
-
Posted Monday, November 21, 2011, at 12:19 pm by Jessie Zubatkin:YUM! so easy! I may need to add this to my list of things to make in the near future!
Add a Comment / Rate this Video
You must be logged in to comment!