Pralines

It’s believed the praline was created by Chef Clement Lassagne in the early 17th century, which was employed by master Maréchal du Plessis-Praslin. The candy got it´s name from Lassange´s master where the word praline is derived from the name Praslin. Chef Lassagne’s original praline combined almonds, not pecans, and a caramelized coating. 

French settlers brought the recipe to a state located in the southern region of the United States, Louisiana. In the 19th century, chefs in New Orleans switched pecans for almonds, added cream to the recipe and created what became well known in the American south as the praline.

Today there are two main types of Pralines, the French pralines and the American pralines. The original French praline recipe used almonds because nuts were not easily attainable in French during the 17th century but in America they had pecan trees wich offered them to exchange almonds for pecans.

Pecans are the only major nut-tree native to the United States and contain a lot of protein and vitamins which makes them healthy but still delicious. The following recipe indicates American pralines where it among other materials contains pecans and evaporated milk.

Picture: Praline

 

The Recipe

Time: 30 min

Serves: 8 person

Ingredients

  • 1 tbsp butter
  • 3 cups brown sugar
  • 1 cup sugar
  • 1 tsp cream of tartar
  • 2 cups evaporated milk
  • 1/4 cup light corn syrup
  • 1/2 cup butter
  • 1 tbsp vanilla extract
  • 3 cups coarsely chopped pecanstoasted

Method

Coat the sides of a thick-walled cooking pot (Dutch oven) with 1 tablespoon of butter. Add brown sugar, sugar, cream of tartar, evaporated milk and light corn syrup to the pot.

Bring to a boil over medium heat, stirring constantly for about 5 minutes or until the sugar has dissolved. Put on the tight fitting lid from the pot (the Dutch oven) and cook, without stirring for 2-3 minutes to wash down sugar crystals from the sides of the pot.

Next take off the lid and cook, stirring occasionally for 10-12 minutes or until the mixture reaches soft ball stage (234°C). Than remove the mixture from heat and stir in 1/2 cup butter and vanilla.

Beat the mixture with a wooden spoon for 5 minutes or until it´s creamy and begins to thicken than stir the pecans into the mixture.

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