In the state of Southern Region of the United States of America called Louisiana there is a famous dessert where pecan is the main ingredient. This is called Praline. It is a candy made from pecan nuts and sugar syrup. Even before, a lot of people tasted this very delicious nut and the foods cooked with it. It includes burritos, pies and cereal.
We can really say that pecans are very useful in many ways. The most obvious delicious dessert created with pecans is praline candy. In fact, this is a good gift for your loved ones. Though, people get conscious when talking about desserts there is nothing wrong with taking some of it occasionally. Just like eating some praline during weekends, birthdays or holidays is not really bad. That is why it is good to get the ingredients of Louisiana Praline recipe and try it out right away.
However, there are things that you should bear in mind before making this delicious sweet candy. Follow these and you will surely get the perfect praline candy flavor.
• To taste it creamier, better and cook faster, you can cook butter with sugar and milk.
• For recipe without butter just cook it for approximately 210 degrees. It is important to make sure that you are cooking it on the right temperature.
• Don't let it go beyond the soft ball stage. If you do let it reach the hard ball or "thread" stage, it won't crystallize and be soft.
• Prepare all ingredients ahead. Get pecans and vanilla ready.
• Make sure to have plenty of waxed paper laid out. The spoon should be ready too.
• Spoon the pralines out on the waxed paper that has been put on a cookie sheet or large cutting board because the heat from the candy melts the waxed paper and you then have to clean wax off the kitchen counter.
• Lastly, make sure to protect your table or counter for it might ruin it.
Ingredients
1- 1/2 cups sugar
3/4 cups light brown sugar, packed
1/2 cup + 2 T. Half and Half cream
1/2 stick butter
1 1/2 cups pecans
1 teaspoon vanilla
Directions:
1) Mix all ingredients except the pecans and vanilla in a heavy saucepan. Make sure mixture becomes thick.
2) Stir until it comes to a boil, and then turn heat down to a low boil. Stir occasionally; spoon mixture up on sides of pan to melt any sugar that hasn't melted.
3) Cook until the mixture reaches 239 degrees with a candy thermometer. If you don't have a candy thermometer, bring it to the soft ball stage.
4) Remove from heat. Stir in the vanilla and the pecans. Stir until the mixture begins to thicken and becomes creamy and cloudy. Place a spoonful of pralines onto waxed paper to harden.
5) Usually, by the time the mixture turns cloudy, signaling that it is time to drop onto the waxed paper, it starts hardening too fast to drop correctly. You should then stir in about 1 - 2 tablespoons of warm water to thin the mixture. Do not add too much - just enough to make the spoonfuls drop and settle in a "puddle". You don't want them to look like chunks of rocks.
6) If cooked to the correct temperature, it won't take a minute to harden by stirring. If you don't cook them long enough, they remain "sticky" and never become firm. They should be firm, yet creamy. If you don't eat them all the first day then wrap them individually and store them in an airtight container.
This is one and only Praline's recipe from Louisiana that would make kids and adults love you once you shared these with them. It has been started since 17th century and passed down from generations to generations but still remain tasty and in demand. This is such an all time favorite dessert.
