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Title: Creole Pralines
Categories: Cajun Candy
Yield: 5 Dozen
| 1/2 | c | Butter; unsalted (1 stick) |
| 1 | c | Heavy cream |
| 2 1/4 | c | Dark brown sugar; packed |
| 2 | c | Vanilla sugar (recipe below) |
| 2 | c | Pecan pieces |
| VANILLA SUGAR | ||
| 2 | c | Granulated sugar |
| 3 | Vanilla bean pods; chopped | |
Line 2 large baking sheets with wax paper.
In a heavy saucepan, combine butter, cream and sug- ars. Bring to a boil over high heat and stir in pecans. Return to a boil, stir, then remove from heat.
Drop mixture from a soup spoon onto the wax paper to make 1 1/2-inch circles. Work quickly, as the mixture will crystallize rapidly. Allow the pralines to harden at room temperature for 6 hours.
Carefully peel pralines from wax paper and store in airtight containers at room temperature for up to 2 weeks.
Makes about 5 dozen.
Vanilla Sugar: Place 2 cups sugar in a bowl. With a sharp knife, split 3 vanilla beans down the middle to expose the small black seeds. With the back of a knife, scrape the tiny seeds from each pod and add them to the sugar. Chop the pods very finely and mix into the sugar. Mix the sugar mixture with your hands to ensure the pods and seeds are evenly distributed. Cover the bowl with plastic wrap and allow to stand overnight. Strain sugar through a fine sieve to remove pods (which may be reused). Place sugar in an airtight container and store at room temperature.
Per Serving: Calories 108, Fat 6g, Cholesterol 10mg, Sodium 4mg, Percent calories from fat 46%
Source: "Creole Flavors" ** Dallas Morning News -- Food section -- 17 July 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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