Receta Creole Pralines
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Bust 'em up and use the pieces for ice cream topping. Chop them and sprinkle on a creamy frosted cupcake. Use your imagination!
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Foto actual de la receta |
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The sugars and evaporated milk begin the journey over low heat. Candymaking is a take-your-time process. Patience!
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See the digital probe in the back? I use two thermometers for accuracy. It will foam up, then die back before it reaches 236 degrees.
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Find a large surface, cover with a couple sheets of wax paper, then butter the paper to make praline recuse easy.
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PECANS! Walnuts are good, too.
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Select the best looking nuts you can. Freshness counts.
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Nice, dark brown sugar pecan pralines. They spread less as the mixture cools. Use a large spoon to drop the candy onto the wax paper.
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I like the light, walnut pralines, too.
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The gloss has gone, the edges are tinged with white. The pralines are almost ready to lift from the wax paper. Start at a corner, lift the paper and, from under the paper, gently poke the edges and bottom of the praline to loosen it. You're done!
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Not all the pecan pralines will pass muster. Recycle by breaking out the candied pecans for other uses, and put them in a container, refrigerate and use on hot cereals, or desserts.
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