Pralines

Hi Everyone,

This weekend I tried my hand at the classic Praline; a New Orleans classic.  I made this little cookie about a year ago and it didn’t turn out at all.  I bought a new candy thermometer and wanted to try it again.  I will warn you these are by far not healthy cookies.  They are full of sugar and butter, but oh my gosh so good. One Praline is perfect for my sugary sweet cravings.

I got this recipe from Food Network magazine.  I followed the recipe exact and it turned out pretty good. The Pralines are a sweet, buttery cookie filled with pecans.  The only thing is they look a little grainy.  I googled images of the cookies and to my surprise most of them looked the same, so I guess I did it right.  I am disappointed in my photo’s, but I knew I wouldn’t be making them anytime soon.  I thought these would be a great treat for Fat Tuesday, which is next week; February 9th.  I love New Orleans style food and I must admit, it’s probably my favorite kind of food.

Pralines

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

A sweet buttery cookie filled with pecans. A classic New Orleans cookie

Author: Jennifer Drummond

Recipe type: cookies/candy

Cuisine: Southern

Serves: 40 cookies

Ingredients

• 1½ cups granulated sugar
• ¾ cups light brown sugar, packed
• 1 tsp. kosher salt
• 1½ cups pecans, chopped (roasted if desired)
• ½ cup skim milk
• 1 stick butter (1/2 cup)
• 2 tsp. Bourbon (optional)
• 1 tsp. vanilla extract

Instructions

1. Line two cookie sheets or kitchen counter with parchment paper.
2. Add all ingredients in a large pot with a candy thermometer attached. Over medium high heat, stir constantly with a wooden spoon until it reaches 236 degrees (soft ball stage).
3. Take off of the heat and stir for a minute. With a large spoon or small cookie scoop; place onto prepared parchment paper.
4. Let cool completely. Store in an airtight container

Notes

If the cookies cool to quickly before you can scoop it all out, you can do this. Add the pot back to the stove; over low heat, add about 2 teaspoons of milk and re-melt it. I had to do this and it worked out fine. You must work quick with this recipe.

Recipe from Duff Goldman (Food Network)

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3.4.3177

I searched high and low for a recipe to use, but most use heavy cream and I didn’t have any in the house.  This is a nice recipe for those with a sweet tooth, plus it would be a sweet snack to serve at your Super Bowl party.  Something sweet to go with the savory food.

By the way, I didn’t calculate the calories, because I didn’t want to know.  Somethings are better off not knowing.  🙂

Have a great day!

Toodles,

Jennifer

P.S.  another recipe off of my food bucket list.