posted by pepe85323 07-25-103 11:38 AM
Pecan Pralines
2 tablespoons of butter, softened
1/4 cup of light cream or evaporated milk
2 cups of sugar
1/2 cup of water
1/3 cup of light brown sugar
1/8 teaspoons of salt
1 teaspoon of vanilla
2 cups (about 11/2 pounds) of coarsely chopped pecans
With a pastry brush, spread the softened butter on the bottom of two large baking sheets or jelly-roll pans. Set them aside.
Warm the light cream or evaporated milk over low heat in a small saucepan. When bubbles begin to form around the edges of the pan, remove the pan from the heat and cover it tightly to keep the cream or evaporated milk warm.
Combine the sugar and water in a 10 inch cast iron or enameled iron skillet about 2 inches deep and bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to moderate and, gripping a potholder in each hand, tip the pan back and forth until the syrup turns a rich, golden brown. This may take 10 minutes or more. As soon as the syrup reaches the correct color, remove the skillet from the heat and, with a wooden spoon, stir in the brown sugar and salt. Stirring constantly, pour in the warm cream or evaporated milk in a slow thin stream. Add the vanilla extract, and stir in the pecans.
To form each praline, ladle about 4 teaspoons of the pecan mixture onto a baking sheet. As you proceed, space the pralines about 3 inches apart to allow room for them to spread into 21/2 inch rounds. When the pralines have cooled, transfer them to a serving plate with a wide spatula.
Note: To make benne pralines, substitute 1/2 cup of sesame seed for the 2 cups of pecans. Before warming the cream or milk, place the seeds in a heavy ungreased 8 inch skillet and, toast them over moderate heat for about 5 minutes, or until they are a delicate golden brown color. Then prepare the pralines as described above, adding the benne seeds after the vanilla extract is incorporated into the candy.