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Blog

Pralines

Patricia Reitz

Pralines, Two Ways - ButterYum

Do you like your Pralines chewy or crystallized?  I'm a chewy gal, but what the heck, I'll share a recipe for both today.  I probably shouldn't share either recipe with you because these are so darn dangerous.  Warning - do not make pralines unless you have a crowd to share them with because you probably won't be able to resist eating them all yourself.  Yes, that nearly happened to me - had to box them up and send them to out the door with the teens.  Oh my, sooooo good!

Notes:  The crystallized pralines are ready to eat in about 30 minutes, but the chewy pralines need several hours to set up. Be sure to have all ingredients ready to go - once the sugar syrup starts to boil, things happen pretty fast.  Be sure to have a parchment or silicone lined sheet pan close by too.  For best results, don't make pralines on a rainy or humid day.

Chewy Pralines

makes 15

3/4 cup brown sugar

3/4 cup granulated sugar

1/4 teaspoon baking soda

1/2 cup sour cream

1 tablespoon light corn syrup (or Lyle's Golden Syrup , my preference)

1 tablespoon unsalted butter

pinch of salt

3/4 teaspoon pure vanilla extract 

1 1/2 cups pecans, whole or chopped

Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside.  In a medium heavy-bottomed saucepan over medium heat, combine sugars, baking soda, cream, corn syrup, butter, and salt; stir to dissolve.  Raise heat and bring mixture to a boil; don't stir while boiling.  When mixture reaches 240F, remove from heat and stir in vanilla and pecans.  Working quickly, spoon mixture into 15 equal portions onto prepared sheet pan.  Cool for several hours until caramel sets.  Store on silicone or wax paper, in a single layer, in an airtight container.

Crystallized Pralines

makes 10

1/2 cup brown sugar

1/2 cup granulated sugar

1/4 cup heavy cream

1 tablespoon unsalted butter

pinch of salt

1/2 teaspoon pure vanilla extract

3/4 cup pecans, whole or chopped

Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside.  In a small heavy-bottomed saucepan over medium heat, combine sugars, cream, butter, and salt; stir to dissolve.  Raise heat and bring mixture to a boil; don't stir while boiling.  When mixture reaches 240F, remove from heat and stir in vanilla and pecans; continue to stir quickly for a minute or so until mixture starts to crystallize.  Working quickly, spoon mixture into 10 equal portions onto prepared sheet pan.  Cool and serve.  Store in an airtight container between layers of wax paper.