Saturday, December 13, 2014

Texas Pralines II


My husband loves loves pralines. He regularly made them in our early married life but has been out of the habit for many years.


His go-to candy cookbook is Farm Journal Homemade Candy cookbook, published in 1970. We have tried two recipes for pralines from that book, and I thought the Texas Pralines recipe was a bit too creamy when I made them in January, but he wanted to give it a try.


I'm sure New Orleans folks would take exception to the name "Texas Pralines", but the description on the recipe indicates a yield of 12 "big, Texas-style" pralines. My husband makes them smaller and gets about 18-24 pieces. He used heavy cream in place of the half-and-half but otherwise followed the recipe exactly.


And he truly is the Master of Pralines. These are buttery and creamy, but firmer than mine were - probably the best he has ever made!


Texas Pralines
from Farm Journal Homemade Candy Cookbook

3 cups brown sugar
1 cup half-and-half (we only had heavy cream)
3 tablespoons light or dark corn syrup (we used light)
1/3 cup salted butter (if you don't use salted butter, add a pinch of salt)
1 teaspoon vanilla
1 cup toasted pecans, chopped

Combine sugar, half-and-half, corn syrup, and butter in heavy saucepan. Stir to combine; bring to boil over medium-high heat then reduce to medium-low, stirring occasionally to prevent scorching. Cook to soft ball stage - 238 degrees. Remove from heat and cool to lukewarm - 110 degrees - without stirring.

Add vanilla and pecans; beat until mixture changes color and begins to thicken.

Quickly drop by large spoonfuls onto parchment paper. If mixture gets too thick, stir in a teaspoon or so of water until mixture is spreadable again. You can alternately pour into a buttered 9-inch baking pan and cut into pieces when cool.

Makes 12 large or 18-24 small pralines.


1 comment:

  1. They look delicious Linda! Hope you are enjoying the weekend! ;) xx

    ReplyDelete