Caramel Pralines

Posted by Editor at The Food Channel®

Prep Time:5 minutes
Cook Time:20 minutes
Serves:

Tagged:

Courtesy of Allison Cox, Food Channel Intern from the Culinary Institute of America.

This creamy caramel version of the traditional New Orleans’ favorite was shared by a friend of my family, Carmel Veron. As resident of Gonzales, Louisiana, a truly Cajun city between New Orleans and Baton Rouge, Carmel taught me how to make a hearty andouille and chicken gumbo when I was in high school, but what I remember the most vividly was the Caramel Pralines cooling on the counter. When I asked her for the recipe, she knew it by heart – after you make this recipe hundreds of times, you will, too!

Why Try? As Mardi Gras approaches, you’ll want to have a southern Louisiana favorite on hand. These rich and addictive candies are easy to make and over time you will develop just the right touch—like Carmel.

Foodie Byte: The pecans can be added into the evaporated milk mixture if a toastier pecan flavor is desired.

Ingredients

3 cups sugar, divided
1 cup evaporated milk
2 teaspoons vanilla extract
3 cups pecans, chopped
2 tablespoons butter

Preparation

1
Combine 2 cups of sugar and the evaporated milk in a large saucepan and cook, stirring over low to medium heat.
2
Meanwhile, heat 1 cup of sugar in a small saucepan until the sugar melts and caramelizes and turns an amber color. Immediately add it to the large saucepan of evaporated milk and sugar.
3
Cook this mixture slowly until it measures 239˚F on a candy thermometer (this is the soft-ball stage).
4
Take off heat and add the vanilla, pecans, and butter.
5
Drop by tablespoons onto waxed paper. Let sit, and they will harden.

Additional Info

Tools to buy: Candy Thermometer

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