Thursday, December 10, 2009

I Guarantee It {pecan pralines}

I have been to New Orleans exactly once.
And it was so long ago, that Emeril had a last name
I had made the trip with my brother and a friend, for a wedding reception
at the then, brand new, NOLA
I sorta remember that Gwyneth Paltrow was a guest at the reception and was aloof
It could be a made up memory. Albeit believable.
As it happens, it was April and Jazz Fest was in full swing.
 I don't even like Jazz
Actually, I kinda hate it
I like a melody
singy-song
which is definitely not Jazz
However
 Jazz Fest is amazing
 and thankfully
the music is varied
and the food
oh -the -food

beignets, apple pie on the griddle, po'boys, mufflalata, gumbo

made me want to grab Justin Wilson and kiss him smack on the mouth

of all the things I discovered, my favorite bar none, are
pralines
I like to pronounce it prawlines
(i was in fact born in the south)
makes me feel all warm inside

PRAWWWWWW-LINES
say it with me
and then get in the kitchen and make some
you won't be disappointed
I Guarantee It

Pecan Pralines
(printable recipe)
1 quart heavy cream
3 cups white sugar
generous pinch of salt
1 1/2 lbs toasted pecans
1 Tbs+1tsp lemon juice
1 Tbs unsalted butter
2 tsp vanilla
In a heavy bottomed pan, stir together the cream, sugar and salt. Place on low to med-low heat and pop in a candy thermometer.  Cook until thermometer reaches 234 degrees F.  The wait between 220 and 234 is lengthy..don't be tempted to up the heat to make it happen faster.  You can pretty much leave it alone until it reaches 220, at 220, stay in the kitchen checking on it frequently.  When it hits 230, watch it and start stirring, it will start to change colors at this point and you want to make sure the bottom doesn't burn. There will be brown bits, but just mix them in.  Stir, stir, stir.  When it hits 234, remove the thermometer and add the lemon juice, vanilla, butter and pecans. Stir to incorporate, then pop the thermometer back in and bring the temp back to 234. It will go a bit faster this time, keep an eye on it and stir occasionally to prevent burning on the bottom.  When it hits 234, spoon it out in dollops (i use a soup spoon), but you can make them as big or small as you like.  There are a lot of pecans in this, so make sure you get a nice mix of the caramelly goodness with it, so they will stick together.  Drop onto parchment lined cookie sheets, or aluminum foil that has been sprayed or greased lightly. One batch will make about 50 moderately sized pralines.
They will look like caramel until you cool them. As they cool and sit, they will begin to get a bit cloudy. That is a good thing. You are not looking for chewy here.
Let cool for a few hours.  They will keep for quite a while if you keep them in an airtight container in a dry place. 
Please, do not put in the fridge.

15 comments:

  1. I love Nawlins! I've never tried my hand at making prawlines but honey can't wait to try em. They'll be great on the Christmas cookie tray. Thanks for the inspiration!!!

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  2. OH! aaron is going to nawlins next week. perhaps i shall have him pick up some sweet treats while there. a good "prawline" is hard to find. i will definitely be doing this recipe- if it's from you i trust it whole-heartedly.

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  3. OMG I am so making these thanks for the recipe. Also thank you for stopping by today. It is always nice to meet another SoCal girl. Have a wonderful holiday season :)

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  4. Visiting from SITS.
    Oh my, these look sinfully delicious!!!

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  5. I love pecan pralines, they make some good ones in Texas.

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  6. Those look amazing! I must make them.

    I actually love jazz but have yet to go to Jazz Fest. I want to go more for the food than the music!

    Great blog.

    -Aimee

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  7. Oh my prailines. I think I may have day'd and gone to heaven, Love your site girl!!

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  8. OMG that looks delicious! Dang nut allergy in this house means none for me:(. I've tried sneaking in the patry to enjoy nutlicious type thiings, but someone always catches me, and then I have all kinds of explaining to do. I don't like explaining, it makes me feel all guilty and stuff.

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  9. Found your blog from Kara's Kitchen. I do live in Louisiana - Northern LA - so ALOT different from "Southern" LA - but I wanted to say thank you for posting a Louisiana delicacy! So much so that you can buy prawwwwwlines even at gas stations! Go figure.

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  10. Wow. I just bought some at Costco yesterday. They can't compare to yours though. You come up with some great ideas.

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  11. Those look tasty, yummy, super good! I don't know that I've ever even tried pralines...maybe I should give 'em a shot!

    Have a great Friday, SITSta! Feel free to stop by if you get the chance. ;)

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  12. um, yum! Funny post and that dig about gwen- yeah, totally believable. :)

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