June 24...
National Pralines Day
What IS praline?
For those who’ve enjoyed pralines from the U.S. state of Louisiana, one source reports this candy being primarily a melted blend of sugars, butter, cream and pecans. Another basically describes praline as caramelized sugar with toasted nuts developed in the 17th Century in France. Differing from the US version, in France, pralines are made with almonds or hazelnuts. When French settlers brought the recipe to Louisiana, pecans were substituted for the almonds and cream added to the sugar syrup.Is praline the same as brittle?
Click the image for an even different recipe
Pecan Pralines
Pecan Pralines
1 lb. brown sugar
1/8 t. salt
3/4 c. evaporated milk
1 T. butter
2 c. pecan halves
Mix sugar, salt, milk and butter in a saucepan. Cook over high heat until sugar dissolves. Add pecans, and cook to soft ball stage. Cool for 5 minutes. Stir until thick and starting to coat pecans. Drop by spoonful onto foil or parchment paper. If mixture hardens too soon, stir in small amounts of hot water.
Click image for Pecan Brittle
Peanut Brittle
2 c. sugar
1 c. white corn syrup
1/2 c. water
2 c. raw Spanish peanuts
1 T. butter
1 t. vanilla
1 t. baking soda
In large saucepan, cook sugar, syrup and water to hard ball stage. Add peanuts and cook until golden brown. Add butter and vanilla. Stir until well mixed. Add soda and stir well. Do not stir too long after adding soda. Pour into buttered 10 x 15 x 1 jellyroll pan. Yield: 2 pounds.
As with any foodie celebration, there are many adaptations for a classic recipe.
~Recipe Time~
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