Our featured recipe of the week is a sweet southern treat. Did you know? Pralines first originated in France and were brought over by French settlers to New Orleans, Louisana. This praline recipe by our Chef of the Month Alekka is a delicious take on the American Southern praline.
Chef Alekka lived in Atlanta, Georgia from 1996-2001 and says,”I was the assistant pastry chef for a restaurant group there. I learned so much during my time there. These classic southern pralines are great crumbled on vanilla ice cream or you can dip half of them in tempered dark chocolate.”
Ode to the South Pralines
~for about 2 dozen
2 cups light brown sugar
½ cup evaporated milk
¼ cup unsalted butter
2 ½ cups pecans, halves or pieces
1 teaspoon vanilla extract
- Combine light brown sugar and evaporated milk in a sauce pan, boil, bring to soft ball stage.*
- Add butter and pecans, bring back to a soft ball stage while stirring.
- Remove from heat, add vanilla and beat until mixture begins to thicken.
- Drop by teaspoons on sheet pans lined with silicone mats.
- Let set and cool before serving; store in air-tight container.
*Soft Ball Stage for Candy Making using cold water test: 235 F to 240 F (118 C to 120 C)
A small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.
Get in contact with Chef Alekka and visit her shop Give Me Some Sugar if you’re in the Chicago area so you can learn how to make these amazing treats!
Website: Give Me Some Sugar
Facebook: Give Me Some Sugar