Pecan Prailines recipe?
- JJ Feb 8, 2005 07:20 PM
I made some from a very simple Paula Deen recipe. The only ingredients were heavy cream and brown sugar. They came out pretty good but something was missing. Is melted butter a common ingredient in prailines. It was missing that buttery/salty flavor. I searched this page but found mostly savory/spicy pecan recipes. Thanks!
from that cookbook by james villas' mother:
The Delta Queens Pralines
Dibby Smoot, an old-fashioned Southern belle if I ever met one, was a real character, and since she was a North Carolina transplant from Mississippi, we all called her the Delta Queen till she finally sipped her last cocktail just recently. Martha Pearl, Im getting thirsty, she would announce around four oclock in the afternoon during one of her socials, a directive that would send Mother to the bar for Dibbys favorite Early Times bourbon. And you might as well bring out some of those pralines I brought over. Now you must understand that Dibby had absolutely no use for classic Louisiana pralines [sacre bleu!], convinced that since the batter was never beaten like hers, the texture was all wrong. At first, we balked at this heresy, but then the more Mother tried Dibbys beaten pralines, the more raves she got when she served them at her Valentines Day party. The main difference is that those pralines are lighter and more delicate.
2 cups firmly packed dark brown sugar
2 cups granulated sugar
1/4 cup (1/2 stick) butter
1 cup evaporated milk
1 cup milk
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla or maple extract (or a combination of both)
3 tablespoons light corn syrup
2 cups coarsely chopped pecans
In a large, heavy saucepan, combine all the ingredients except the pecans
and mix till well-blended. Cook, stirring, over moderate heat till the mixture registers 240 degrees F. on a candy thermometer or forms a soft ball when a glob is dropped into 1/2 cup cold water. Cool the mixture slightly, then beat with a wooden spoon till creamy. Add the pecans and stir till well blended and smooth. Drop the batter by the teaspoon onto waxed paper and let the pralines cool completely before serving or storing.
Yield: About 3 1/2 dozen pralines