FOODCHANNEL EDITOR
This creamy caramel version of the traditional New Orleans' favorite came from Carmel Veron in Gonzales, Louisiana, a truly Cajun city between New Orleans and Baton Rouge. When we asked her for the recipe, she knew it by heart - after you make this recipe hundreds of times, you will, too! Why Try? As Mardi Gras approaches, you'll want to have a southern Louisiana favorite on hand. These rich and addictive candies are easy to make and over time you will develop just the right touch.
Provided by By FoodChannel Editor | January 28, 2008 6:00 am
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- 1 Combine 2 cups of sugar and the evaporated milk in a large saucepan and cook, stirring over low to medium heat. 2 Meanwhile, heat 1 cup of sugar in a small saucepan until the sugar melts and caramelizes and turns an amber color. Immediately add it to the large saucepan of evaporated milk and sugar. 3 Cook this mixture slowly until it measures 239°F on a candy thermometer (this is the soft-ball stage). 4 Take off heat and add the vanilla, pecans, and butter. 5 Drop by tablespoons onto waxed paper. Let sit, and they will harden.
LOUISIANA CARAMEL PRALINES
I know there are a lot of praline recipes already posted, but I couldn't find this one & suspect there could hardly be 1 more authentic than a recipe straight from the *River Road Recipes* cookbook published by the Junior League of Baton Rouge. Mrs. C.E. Phillips was acknowledged as the source of the recipe, but no times or yield were given. I have guesstimated them w/a *heavy accent on the guess* part of the word, but the real bottom line is the yield depends on the size you choose to make & how you view the # of servings. *Enjoy*
Provided by twissis
Categories Candy
Time 25m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 cups sugar & milk in a lrg saucepan. Cook slowly, stirring often.
- At the same time, put other cup of sugar in a 2nd saucepan on low heat & stir till melted.
- Pour 2nd mixture slowly into the sugar & milk that should be read to boil & stir while adding.
- Cook slowly till a firm ball forms when dropped into cold water (238°) & remove from heat.
- Add vanilla, pecans & butter. Stir till mixture begins to thicken.
- To avoid sticking as experienced by the 1st reviewer using waxed paper which was given as an option -- drop by spoonfuls in desired size onto a lightly sprayed baking sheet or buttered cookie sheet (candies should set up immediately).
Nutrition Facts : Calories 132.3, Fat 6.6, SaturatedFat 1.2, Cholesterol 3.7, Sodium 13.2, Carbohydrate 18.4, Fiber 0.7, Sugar 17, Protein 1.2
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
PRALINE BUNDT CAKE WITH SALTED CARAMEL SAUCE
Time consuming, but decadent. Courtesy of Loren Wood November-December 2013 Issue of Louisiana Cookin'.
Provided by gailanng
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- For The Cake: Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside.
- In a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. Add sugars and vanilla, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan.
- Bake for 45 minutes; loosely cover with aluminum foil and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes.
- Remove from oven and cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1 cup Pecan Toffee pieces. Store at room temperature up to 5 days.
- For The Salted Caramel Sauce: In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium-low and simmer 5 to 8 minutes, whisking often. Remove from heat; whisk in butter, vanilla and sea salt. Cool at least 20 minutes before using. Makes about 1 1/2 cups.
- For The Pecan Toffee: Butter a large rimmed baking sheet; set aside.
- In a large saucepan, combine sugar, butter, 1 cup water, vanilla and salt. Bring to a boil over medium-high heat; boil until a candy thermometer reads 285° or soft-crack.
- Pour onto prepared baking sheet. Sprinkle with pecans and let stand until set, about 30 minutes.
- Break into small pieces. Makes about 4 cups. Store in an airtight container at room temperature up to 5 days.
Nutrition Facts : Calories 1221.3, Fat 63.6, SaturatedFat 34.3, Cholesterol 233.9, Sodium 683.2, Carbohydrate 155.4, Fiber 2.3, Sugar 123.6, Protein 12.3
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