These treats are so god damn good. There I said it. But have you ever had one? I hadn't until Kris and I went to New Orleans for our anniversary back in February. We took a cooking class that I literally had to drag Kris to.. "But it's all old people!" He was glad in the end because we had these and I now know how to make em. Now you can too.
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| For Pete's (and your teeth's) sake have this with unsweetened coffee |
The teacher in our class said that these last about a day (mostly because she can't keep her sons away from them). But I've found that they remain tasty for at least 3 days- I haven't managed to keep any in my house beyond that. Piled high in some cellophane bags, gussied up with a bow, these would make an amazing hostess gift.
And if you need to fancify them further, I hear you can dip them in chocolate. The heck you say?
Pralines
Adapted from The New Orleans School of Cooking
Makes 1-50 depending on size
Pronounced praw-leens. When spooning out the mixture, work quickly or the pralines will turn extra cloudy and the sugar will harden into clumps. Still tasty though!
1 1/2 cups white sugar
3/4 cups brown sugar
1/2 cup milk
6 tablespoons butter
1 1/2 cups pecans
1 teaspoon vanilla
Combine all the ingredients in a deep saucepan fitted with a candy thermometer, heat over medium-high heat. While STIRRING CONSTANTLY bring the mixture to a softball stage (238 - 240 degrees). Remove from heat.
Continue stirring until the mixture thickens slightly and turns cloudy- pecans should stay suspended. Spoon the pralines out one by one onto a silpat or some parchment paper. They can be any size but I aim for about 1 inches in diameter. Leave the pralines to cool and harden for about 1 hour. Peel off of silpat and store in an airtight container. Keeps for at least 3 days.
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