This is the last thing I made on Tuesday.
It was #4 in my baking frenzy.
Pecan Pralines.
There are a lot of recipes out there for Pecan Pralines.
Or Prawleens.
Depending on where you're from.
They are all similar.
I have a problem with Pralines.
I always try to do them,
over numerous Christmases,
but more times than less,
I am unsuccessful.
I think weather has something to do with it.
If it's very humid
I don't think the pralines work.
The few times I made them and they did work
were total flukes.
I was a wreck trying to instantly drop the
glorious spoonfuls of golden Manna
onto my parchment paper.
Approaching the last few spoonfuls,
I felt the liquid gold gradually
morph into another,
unspoonable,
substance.
When you get praline right,
you need 2 more hands to dish it out.
Here's what I did yesterday.
Prawleens/Pralines
2 cups pecans
4 TB butter, divided
1/4 tsp salt
1 cup packed light brown sugar
1 cup sugar
5 oz. can evaporated milk
1 tsp vanilla extract
Heat oven to 350 degrees and roast pecans for about 10 minutes.
While the nuts are still hot, stir in 2 TB butter and the salt.
In a heavy saucepan, stir and boil the sugars, milk,
rest of butter, and toasted nuts
until it reaches soft boil stage (236 degrees).
Let stand 4 minutes undisturbed, to cool.
Add vanilla and start beating.
Just as you feel the mixture starting to thicken,
start spooning tablespoon-sized pralines
as fast as possible onto buttered foil.
Let cool.
Toasted pecans.
Heat up the sugars, evaporated milk,
nuts, and butter.
Until 236 degrees.
Pour in vanilla and beat until you get resistance.
Immediately spoon heaping tablespoons onto
buttered foil.
Not bad at all.
No comments:
Post a Comment