For New England Pralines, substitute walnut halves for the pecans, and substitute maple sugar for the light brown sugar.Pralines are part of the tradition of Southern sweets, and these are incredibly easy to make. The cream and butter balance the sweetness with richness, too.
Yield: 3 dozen
Active time: 25 minutes
Start to finish: 1 hour
3 cups pecan halves
3 cups firmly packed light brown sugar
1 cup heavy cream
1/2 teaspoon cream of tartar
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, thinly sliced
3/4 teaspoon pure vanilla extract
Vegetable oil spray
1. Preheat the oven to 350°F. Place pecans on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned. Spray two baking sheets with vegetable oil spray.
2. Combine brown sugar, cream, cream of tartar, and salt in a saucepan. Place the pan over medium heat, and swirl the pan by its handle until sugar dissolves. Raise the heat to medium-high, and continue to cook, stirring constantly, for 15 to 18 minutes, or until mixture registers 236°F on a candy thermometer, the soft ball stage.
3. Stir in butter and vanilla, and cool mixture to a temperature of 220°F. Beat at medium speed with an electric mixer for 2 minutes, or until mixture is creamy. Stir in pecans.
4. Drop mixture by 1-tablespoon portions onto the prepared baking sheets. Let pralines harden at room temperature.
Note: The pralines can be stored at room temperature for up to 1 week. Place them in an airtight container with sheets of waxed paper in between the layers.
Variation
For New England Pralines, substitute walnut halves for the pecans, and substitute maple sugar for the light brown sugar.
It is widely agreed that pralines are named after a French diplomat from the early seventeenth century whose name and title was César, duc de Choiseul, comte du Plessis-Praslin. The actual creator of the praline is believed to be his personal chef, Clement Lassagne, but there are many versions of the story.