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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pralines - Directions

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Pralines - Directions Empty Pralines - Directions

    Post by Lobo Fri 08 Jan 2016, 10:11 pm

    Pralines - Directions Img14l
    Pralines
    Pralines - Directions Translucent
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    Prep Time:   20 minutes    
    Cook Time:   15 minutes    
    Servings:   24  
    Delicious on its own, this traditional New Orleans confection also makes a wonderful addition to Praline Pancakes.


    • 13

    Ingredients:


    • 3/4 cup granulated sugar, sifted
    • 3/4 cup firmly packed light brown sugar
    • 1/2 cup heavy cream
    • 2 Tbs. unsalted butter, cut into cubes
    • 1/2 tsp. salt
    • 1/2 tsp. baking soda
    • 1/4 tsp. vanilla extract
    • 1 1/2 cups pecan halves

    Related Recipes


    Directions:

    Line a baking sheet with parchment paper.

    In a heavy 2 1/2- to 3-quart saucepan, combine the granulated and brown sugars, then add the cream, butter and salt. Set over very low heat and cook, stirring frequently with a wooden spoon, until the sugar is dissolved, 10 to 15 minutes. As the mixture cooks, use a pastry brush dipped in cold water to wash down any sugar crystals that form on the inside of the pan.

    Clamp a candy thermometer onto the side of the pan and increase the heat to medium-high. Boil the syrup, undisturbed, until it registers 235° to 240°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.

    Remove the pan from the heat, leaving the thermometer in place, and let cool, undisturbed, until the syrup registers 220°F, 1 to 3 minutes. Using a clean, dry wooden spoon, stir in the baking soda and vanilla until well combined; the mixture will become lighter in color and foamy in texture. Then stir in the pecan halves.

    Working quickly, drop the candy by heaping tablespoonfuls onto the prepared baking sheet. Let stand at room temperature until firm, about 1 hour. Serve the pralines immediately, or store between layers of waxed paper in an airtight container for up to 10 days. Makes 24 pralines.
    Williams-Sonoma Kitchen.

      Current date/time is Fri 29 Mar 2024, 3:37 am