Dessert: New Orleans Praline Pieces

When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using our cooking times merely as guidelines. And it is esse

Ingredients

3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into bits
1 1/4 cups pecan pieces (5 ounces), toasted
Special equipment: a candy thermometer with a clamp

Instructions

Butter a 9-inch square metal baking pan.
Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan.
Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes.
Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236 °F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220 °F, 1 to 3 minutes. Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon.
Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces.

Reviews


Add a review for New Orleans Praline Pieces

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now