The pralines at the New Orleans School of Cooking are the best! Paper thin and crisp-- they melt in your mouth. The butter, brown sugar and pecan goodness is divine! Crazy making! Addictive!Swoon worthy! !
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| what it looks like at the beginning |
1 1/2 cups sugar
3/4 cup light brown sugar
1/2 cup milk
1 teaspoon vanilla
3/4 stick butter
1 1/2 cup pecans
Combine all ingredients in a pot and cook on medium heat-- doesn't need constant stirring but keep an eye on it.
Bring to 238-240 degrees- soft ball stage. Use a candy thermometer.
When it starts to look a bit foamy and more opaque it is time to start checking the temperature-- it will still take a few more minutes to get it to 238-240.
Remove from heat give it about 10 quick stirs for cooling/thickening purposes-- then spoon out onto buttered wax paper, foil or baking mat.
It will still appear too thin but that is perfect-- spoon out quickly because as it thickens it gets harder to spoon out and the pralines won't look as pretty.
Tip: a thick bottomed pot or pressure cooker pot is great for candy making.
That's it. I'm getting a silpat. I've carped about the cost for years but you've pushed me to reason...and candy making, though I think a huge pavlova might be my first project.
ReplyDeletethey are the most amazing things!! I have a silpat and exopat-- both work the same. I got a deal on mine but it was years ago. they do last a long time-- I've just noticed some nicks so may have to replace soon-- don't want to eat silicon!!
ReplyDeleteI use them for rolling out dough, baking cookies, and candy
I'm passed sold. And hark! Tis a holiday in which gift giving occurs!
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