Monday, October 19, 2009

More Sweets from the Big Easy

Gourmet Kristi Casey Sanders, editorial director and chief storyteller for Atlanta Metropolitan Publishing, found this "Famous Praline Recipe" from The New Orleans School of Cooking and Louisiana General Store while cleaning out her desk.
"I love pralines. The first time I was in New Orleans, when I was 19, I ate at least one, sometimes as many as three every day with my friend Megaton Matt. We couldn't stop trying them."

These were her favorites and now you, too, can try them.

New Orleans School of Cooking and Louisiana General Store Pralines

1 1/2 cup sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 Tbsp. butter (3/4 stick)
1 1/2 cup pecans (roasted is optional)
1 tsp. vanilla

Combine all ingredients and bring to a "softball stage" *(238-240 degrees), stirring constantly. Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
* When you place a spoonful into a glass of water, it sticks to the side.

To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.

Praline sauce (add 1/2 cup corn syrup to mixture)
Chocolate covered praline candy
Flavored Pralines (chocolate, coffee, brandy, etc.)

Louisiana General Store: 524 St. Louis Street, New Orleans, LA 70810

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