Pralines
Pralines
This recipe, from chef Nina Compton of Compère Lapin in New Orleans, turns out a luscious, creamy and decadent pecan praline. Invest in a scale and a candy thermometer to ensure that they come out perfectly.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
12
Total time: 1 hour
Ingredients
- 340 gram pecans, toasted and roughly chopped
- 340 gram sugar
- 170 gram dark brown sugar
- 113 gram cream
- 85 gram butter
- 1 pinch of salt
Directions
- Combine all but pecans in a pot.
- Bring up to 235 degrees F on candy thermometer.
- Add pecans and stir vigorously until you reach 238 degrees F.
- Remove from heat and let it sit for twenty seconds before starting to scoop.
- Scoop about 1.5 ounces of the mixture onto sheet tray lined with parchment which is sprayed with no-stick spray.
- Allow to cool completely before serving.