If there is a dessert that screams Southern cuisine it has to be pralines. The buttery, melt-in-your-mouth candies have been perfected in Southern states like Louisiana and Georgia, but the treat hasn’t always been a Southern delicacy. Pralines first originated in France during the 17th century. The first pralines were made with almonds instead of pecans and were made for French dignitaries. Throughout the years, they were often given as Christmas gifts and were enjoyed on special occasions. These days, you can enjoy them year round in cities like Savannah and New Orleans where many bakeries and candy shops specialize in making the sweets.
Anytime you make your own candy, you need to allow room for error. There is a feel to candy making that only comes with practice. With that said, do not be discouraged! Pralines are simple to make and one of the foolproof candies. Make sure to watch your candy thermometer and do not cook past the soft ball stage and your pralines will be good enough for those New Orleans candy shops. Or even a French dignitary!
Ingredients
1 cup whole pecans
1 1/2 cup sugar
6 tbsp butter
3/4 brown sugar
1/2 cup milk
1/2 tsp salt
1 tsp vanilla
Directions
1. Line a baking sheet with buttered foil. Prepare an ice bath in the sink.
2. Combine the first six ingredients in a large saucepan over medium heat.
3. Heat to a boil. With a candy thermometer, heat to 234° F (approximately 3 minutes from boiling point).
4. Remove from heat and stir in vanilla.
5. Place saucepan in ice bath and stir mixture until the color lightens and the texture thickens.
6. Drop by spoonfuls onto foiled baking sheet. Cool.
