Friday, February 25, 2011

Foodie Friday: New Orleans Style Pralines

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A recipe guaranteed to get you into the carnival spirit! 

New Orleans Style Pralines

Prep Time: 25 minutes


1 quart heavy cream
3 cups sugar
1-1/2 pounds chopped pecans (approx 6 cups)
juice of 1 lemon


In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer).

Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again. Drop from a large kitchen spoon onto an oiled baking sheet.

Spread each mound out with the back of a spoon until they're about 4 to 5 inches in diameter and about 1/4 inch thick. (Adjust to taste. Some people like them thin and some people like them thicker.)

Let candy harden, then lift from plate or slab with a spatula and transfer into covered tin.

Pralines will keep in airtight container for for 2 weeks at room temperature -- that is, if they last that long.

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