I had the wonderful opportunity to take cooking classes in New Orleans last year. I had just turned 50, and Gerald was going to a convention, so I tagged along. I went to several classes where I just sat, listened, and then ate. But I took one class where we did all the cooking ourselves. I learned so much about making a roux, and it was all due to the fact that I was DOING it AS I was learning how.
I put my learning to good use the next week and made a classic NOLA menu for Valentine's Day. Today I'm showing you how to make classic pralines. (Pronounced "praw-leens" in The Big Easy.)
Pralines
1 1/2 cups white sugar
3/4 stick butter
3/4 cup light brown sugar, packed
1 1/2 cups pecan pieces
1/2 cup milk
1 tablespoon vanilla
Combine all ingredients in a heavy bottom saucepan.
Allow it to melt. Stir constantly.
Cook to soft ball stage (238-240 degrees). Keep stirring!
Remove from heat. Stir until it gets creamy and kind of cloudy. The pecans should stay suspended in the mixture and not sink to the bottom.
Spoon mixture onto parchment paper.
I probably should have placed the paper on a cookie sheet. The mixture is screaming hot when you drop it.
Allow pralines to cool. They will become a little opaque when cool.
These are so easy. You really have to try them. Be sure to use a candy thermometer. If they don't get hot enough, they won't set. I served them with a scoop of ice cream. Perfect dessert! These cooking classes were the BEST birthday present EVER!
I'm so glad you stopped by my neck of the woods!
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