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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 60 |
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I have seen many recipes of Pralines that use Corn syrup, Dr Pepper, tons of added flavoring, and other junk that no southern Cajun would EVER use in their right mind. This one comes right from the French Quarter - BEFORE the flood. Ingredients:
8 tablespoons (1 stick) unsalted butter. |
1 cup heavy cream. |
2 cups granulated cane sugar (unfiltered, unbleached, natural). |
2 1/4 cups packed light brown sugar. |
2 cups coarsely chopped pecan halves. |
2 cups chopped dates. |
1 teaspoon vanilla extract. |
Directions:
1. THIS RECIPE CALLS FOR IMMEDIATE ATTENTION FROM THE COOK. DO NOT LEAVE COOKING UNATTENDED.
2. Cover 3 large baking sheets with Wax Paper and set aside.
3. In a large, heavy saucepan, warm the butter and cream over moderate heat, stirring occasionally until butter is melted. DO NOT CURDLE THE CREAM.
4. Immediately right after, stir and blend in sugars, chopped Pecans, Dates.
5. Increase heat and boil about 5 minutes (TEST: put a drop of mixture into a cup of cold water - if mixture makes a hard ball, IT IS READY).
6. Mixture will turn a little brownish in color.
7. Remove from heat when TEST confirms mixture is ready.
8. Immediately, using a tablespoon, quickly drop praline mixture by spoonfuls onto prepared baking sheets, leaving about 1 inch between each dropping.
9. USE EXTREME CAUTION - DO NOT SPLASH - MIXTURE WILL BURN.
10. Let pralines cool and harden ONLY at room temperature for AT LEAST 4 hours.
11. After 4 hour cooling time, store in airtight container. Pralines will keep fresh for 2 weeks.
12. Serves best with coffee.
13. ALTERNATIVE: Add Rum to the mixture before spooning it onto wax paper, BUT ONLY AFTER REMOVING MIXTURE FROM HEAT. The Rum could catch fire. A shot or 2 will do it.
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