New Orleans satisfies its sweet tooth with pralines — a confect made from sugar , cream , butter , and nuts .
A delightfully sweetSouthern treat , pralines are fertile , buttery , nutty , and everything a good candy should be . Originally developed in France , the formula was bring toLouisianaby French settlers in the nineteenth century , where pralines became a staple candy throughout the region . Made with simple factor like shekels , butter , cream , salt , and of class , crunchy pecans , they ’re the perfect blending of texture , flavor , and comfort . Whether you gift them during theholiday time of year , or delight them yr - round , their melt - in - your - oral fissure texture is habit-forming in the skillful way possible .
Our Tips for the Best Pralines
If it ’s your first time lash up a flock of homemade pralines , keep these gratuity in brain for the most successful termination :
Ingredients
1 ½cupsgranulated sugar
1 ½cupspacked brown sugar
1cuphalf - and - halfor visible radiation pick
Credit: Blaine Moats
3Tbsp.butter
2cupspecan half
Directions
Cook Sugar Mixture
Butter the side of a hard 2 - quart saucepan . In the saucepan , combine grain sugar , brown sugar , and half - and - one-half . wangle over medium - high estrus to boiling , stir constantly with a wooden spoon to resolve sugars . ( This should take 6 to 8 minutes . ) nullify splashing the mixture on side of meat of the pan .
Heat to Soft-Ball Stage
Carefully nip off a candy thermometer to pan off . contract heat to intermediate - low ; continue boiling at a moderate , steady pace , stirring now and then , until thermometer registers 234 ° F ( soft - clump level ) . extend to piano - ball stage should take 16 to 18 minutes .
Stir Vigorously
dispatch pan from heat . Add butter but do not stir . nerveless , without stirring , to 150 ° F . ( This should take about 30 minutes . ) Remove thermometer . arouse in pecans . Beat vigorously with a wooden spoonful until confect just lead off to thicken but is still glossy . This should take about 3 mo .
Portion Candies
work quickly , drop candy by spoonfuls onto parchment or waxed paper . If candy becomes too plastered to drop , budge in a few drops of spicy water . When firm , storehouse in a tightly cover container . Makes about 36 praline .
How To Store Pralines
Store the cooled pralines in an airtight container in a coolheaded , dry spot for up to two weeks . Freeze for up to three months for recollective storage .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) narrate you how much a nutrient in a food serving contributes to a daily diet . 2,000 calories a day is used for general aliment advice .
