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Traditional pecan-laden candy from New Orleans.
Line 2 baking sheets with parchment paper. Set aside.
Place a medium saucepan with a candy thermometer over medium heat. Make sure the thermometer is not touching the bottom of the pan. Add everything except the pecans. Bring the mixture to a boil, stirring constantly. When the mixture reaches 238ºF to 240ºF, or the “soft ball” stage, remove the pan from the heat.
Add in the pecans, stirring for about a minute or until the mixture cools just enough to spoon onto the prepared pans. Working quickly, using a tablespoon to generously spoon pralines onto the prepared pans. Ideally, the pecans will be piled on top of one another and the sugar will spread slightly. (If you allow your mixture to cool too much before portioning out, your candies will not spread as much, if at all, though they will still taste the same—they just might not look as pretty.)
Allow candies to cool and harden at room temperature for at least 30 minutes before removing from pan. Pralines will keep, in an airtight container, for up to 1 week.
Adapted, ever so slightly, from the Joy the Baker Cookbook.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!