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Pecan Pralines - Prudhomme's

A home-style Pecan Pralines - Prudhomme's made with Unsalted Butter, Sugar, Light Brown Sugar, Heavy Cream, and Milk. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 stick
• 1 cup
• 1 cup
• 1/2 cup
• 1 cup
• 1 cup
• 2 cup
• 2 tbsp

Method (preview)

1. 1

   When done, the batter will begin forming distinct threads on the sides or bottom of the pan.

2. 2

   When ready, the mixture will form a neat thread across the surface.

3. 3

   Assemble all ingredients and utensils before starting to cook.

4. 4

   You will need a large heavy bottomed aluminum pot or skillet with deep sides, a long handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a lightly buttered cookie sheet.

5. 5

   Melt the butter in the pot over high heat.

6. 6

   As soon as it's melted, add the sugars and cream.

7. 7

   Cook 1 minute, whisking constantly.

8. 8

   Add the milk and chopped pecans, cook 4 minutes more, whisking constantly.

9. 9

   Reduce heat to medium and continue cooking and whisking 5 minutes.

10. 10

    Add the pecan halves and vanilla and continue whisking and cooking until done, about 15 to 20 minutes longer (see NOTE above on tests for doneness).

11. 11

    If mixture starts to smoke toward end of cooking, lower the heat.

12. 12

    Remove pan from heat.

13. 13

    Each praline should form a 2-inch patty about 1/2 inch thick.

14. 14

    Cool and store in an airtight container, or wrap each praline in plastic wrap or foil.

15. 15

    LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off.