Now that my kitchen renovation is just about complete, I’ve been starting to cook again, albeit with some restrictions. I don’t have a hood yet! That finally arrived today and I need to have it installed and then everything will be done, except for some minor cosmetic issues. Then, I can really get down and dirty! Just in time too, because the Tour de France is going to start on Saturday, as will another Culinary Ridealong series. These pralines are SUPER easy to make and extremely delicious.
Pralines
from Cook’s Country
For this recipe, you’ll need parchment paper, a 3-inch biscuit cutter, and an instant read thermometer.
1.5 cups pecans, roughly chopped
1 cup sugar
1 cup packed brown sugar
3/4 cup evaporated milk
6 tablespoons butter, divided evenly
1/2 tsp table salt
Place some parchment paper on each of 2 baking sheets. Using a pencil, draw 8 circles, along the outside of a 3-inch biscuit cutter, on each of the parchment paper sheets.
Place pecan pieces in the bowl of a food processor and pulse 4 or 5 times and reserve. Alternatively, use a chef’s knife and chop roughly a few times over.
Place the remaining ingredients in a large pot and bring to a boil over medium-high heat, stirring occasionally with a long-handled metal spoon. Once fully boiling, reduce the heat to medium and continue boiling, stirring occasionally, for another 10 minutes or so, until the contents reach between 236-238 degrees.
Reduce heat to low and stir in the pecans and keep stirring constantly for a few minutes.
While the pot keeps warm over low heat, take a large spoonful of the contents and pour into the drawn circles on the parchment paper. You will probably need a teaspoon as well to help keep things tidy.
Let the pralines sit overnight to harden.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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