PRALINES No celebration with Creole inspiration would be complete without the classic pecan praline. This seriously sweet candy is a treat nobody will want to pass up. MATERIALS:
4 quart saucepan candy thermometer Wooden Spoon parchment paper spoon for scooping
1 1/2 cup toasted pecan halves and pieces 1 1/2 cups white sugar 3/4 cups brown sugar 6 Tbsp butter 1/2 cup cream 1 tsp vanilla Pinch of Salt
Preparation is key in making pralines, since things come together quickly. Have all the ingredients measured out, and all the necessary equipment within reach before beginning. Heat sugar, brown sugar, butter, cream, salt and vanilla in a large saucepan over medium heat. Stir occasionally, and heat until the mixture reaches 240 degrees Fahrenheit (softball stage). This happens quickly, so keep a close eye on the candy thermometer, and donâ€™t turn away from the stove for even a moment. When the mixture reaches 240 degrees Fahrenheit, remove from heat and quickly mix in the pecans. Stir vigorously for 1-2 minutes, until the mixture starts to thicken and crystallize slightly. At this point, be prepared to move quickly. As fast as possible, spoon the candy mixture on to the parchment sheets. The mixture hardens quite rapidly once removed from the heat, so donâ€™t worry about making perfect circles; just worry about getting the candy on the parchment. Let cool, and enjoy the heaven that is a real southern praline.
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