By Elizabeth LaBau. Chocolate Expert
Hello, and welcome! I'm so glad you're here. I'm Elizabeth LaBau, the About.com Chocolate Expert, and that i write all the content on this website. I'm an old pastry chef, a present food author and recipe developer, as well as an absolutely shameless chocolate enthusiast. Let's have sugar magic together!
Updated Feb 29, 2016.
Pralines really are a New Orleans institution! This praline recipe produces sweet, slightly crumbly brown sugar candies packed with toasted pecans. It's essential that the pecans be-toasted so they impart maximum flavor and crunch towards the chocolate.
Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup evaporated milk
- 4 tablespoons of butter, cubed
- 2 teaspoon vanilla flavoring
- 1.5 cups toasted pecans, coarsely chopped
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Preparation
1. Make a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Inside a medium saucepan combine the brown sugar, granulated sugar, and evaporated milk over medium heat. Stir before the sugar dissolves, then insert a chocolate thermometer.
3. Prepare the chocolate, stirring from time to time, before the chocolate reaches 240 levels around the thermometer.
4. When the proper temperatures are arrived at, take away the pan in the heat and drop the chunks of butter on the top, but don't stir.
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Permit the pan to sit down for just one minute.
5. Following a minute, add some vanilla flavoring and also the pecans, and start to stir easily and also having a wooden spoon. Soon the chocolate will start to get thicker and lighter colored.
6. Still stir before the chocolate begins to hold its shape. It ought to be simple to stir, however. It's important to not stir an excessive amount of, as pralines rapidly move from fluid to rock-solid. Once it's a lighter, opaque brown and holds its shape, rapidly start to drop small spoonfuls from the chocolate to the prepared baking sheet.
7. Work rapidly to create the candies, because the pralines will begin to occur the saucepan. When the chocolate stiffens before you’re done scooping, give a spoonful of hot water and stir until it loosens, then continue scooping til you have created all of the pralines.
8. Permit the chocolate to completely set at 70 degrees, for around half an hour. Store New Orleans Pralines within an airtight container at 70 degrees.
