Sunday, October 14, 2007

Pralines from New Orleans

The first praline shop I went into was disappointing. I'd read about it in a guidebook and it sounded like the description of fudge shops I'd been to where you can see them making the candy. They had samples, and they were tasty, but everything was boxed up, and while I saw a window to a room, it didn't seem to be used. But it was 5:30 at night.
We walked another block, and I saw another candy store. It had all sorts of candies, including pralines. I bought a box of ten pralinettes there because they looked even better.

The following day, in between bouts of pouring rain, and sometimes even during, we darted between shops in the French Quarter I found the New Orleans School of Cooking which I'd read about because they do cooking demonstration/classes every day. It was almost noon though, and the classes were 10-12:30. One of the things they always make though is pralines. Mom bought a praline for us to split, and its ingredients were the friendliest out of all the pralines we'd had: sugar, pecans, brown sugar, vanilla, butter, milk

I'd found my praline. I also found the New Orleans School of Cooking Cookbook with easy recipes. I'm guessing the praline recipe they teach is the one they use.

New Orleans School of Cooking Pralines

adapted from New Orleans School of Cooking Cookbook

1 1/2 cups granulated sugar
3/4 cup light brown sugar
6 Tablespoons butter
1 1/2 cups pecans
1/2 cup milk
1 Tablespoon vanilla

Mix together all ingredients in a heavy saucepan. Cook over figure out heat, stirring to keep bottom from scorching, until it registers as softball on a candy thermometer (238-240). Remove from heat and continue stirring until thick and cloudy. Spoon onto a buttered piece of parchment paper and let cool.

1 comment:

Aryanna said...

I will tell you by far, this is my favorite praline. You'd think living in New Orleans you'd be able to find a good one anywhere, but I can't stand the pralines that use evaporated milk instead of regular milk, like this recipe. It has been my go to for years and it will be the only one I'll ever use.