The Creole praline (pronounced in
Pralines are readily available in
The delicate praline is a light, caramel-ly disc, laden with pecans, sugar, butter and cream. There is a basic recipe followed by most candy makers, whether passed down through the generations or created for a new business in the French Quarter. The praline candy can be eaten like a cookie, crumbled on top of a cream cheese frosted cake, or added to a maple syrup and poured over ice cream. The recipe here is a classic one, easy to make. Bon appétit!
1C white sugar
1C packed brown sugar
¾ c. half and half
2 tablespoons unsalted butter
¼ t. salt
1 t. vanilla
1 C toasted pecans
Butter sides of heavy 2 qt pot. Combine both sugars, half and half, and salt in pot. Cook over low heat until sugar is dissolved, stirring constantly. Raise heat to medium, stirring, until mixture boils. Reduce heat and cook until soft ball stage on candy thermometer, 234F. Remove from heat.
Add butter and vanilla to pot, but do not stir. Let cool for 5 minutes, and add pecans. Lay out buttered baking sheets or waxed paper. Beat candy with wooden spoon until candy is no longer shiny and becomes thickened, about 2-3 minutes. Quickly spoon onto sheet or wax paper. If mixture becomes too think, add ½ teaspoon hot water at a time, and stir.