Photo Credit by FrenchQuarter.com
This month, I was fortunate to be interviewed by ChefUniforms.com and profiled me as chef of the month. How exciting! So I decided to take their Que and post a few of my favorite recipes to my readers, bakers, and fellow chefs.
My pralines are to die for so I thought I would start with these little southern nuggets to start. I lived in Atlanta Georgia for a spell where I worked my buns off as an assistant pastry chef for a restaurant group from 1996-2001! I learned SO much and one of the recipes I perfected to my liking are the famous southern cookies.
Nothing like sugar, cream, butter and nuts unite and transform into pralines. Delish! Even better when dipped in chocolate.
~for about 2 dozen
2 cups light brown sugar
½ cup evaporated milk
¼ cup unsalted butter
2 ½ cups pecans, halves or pieces
1 teaspoon vanilla extract
- Combine light brown sugar and evaporated milk in a sauce pan, boil, bring to soft ball stage.*
- Add butter and pecans, bring back to a soft ball stage while stirring.
- Remove from heat, add vanilla and beat until mixture begins to thicken.
- Drop by teaspoons on sheet pans lined with silicone mats.
- Let set and cool before serving; store in air-tight container.
*Soft Ball Stage for Candy Making using cold water test: 235 F to 240 F (118 C to 120 C)
A small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.