How could I not make PRALINES? I’ve been getting into candy making as of late. Marshmallows, caramels, nougat, toffee, taffy… and now pralines. They’re a New Orleans staple. Just like most food in New Orleans, you’ll find the best pralines at ya aunt’s, grandma’s, cousin’s… etc.
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Buttermilk Bacon Pralines
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 teaspoon orange zest
- 4 slices bacon, cooked crisp and crumbled
1. In a heavy deep saucepan, combine the sugars, the buttermilk, corn syrup, baking soda and salt. Cook slowly over medium heat for about 20 minutes, until the mixture reaches 235 on a candy thermometer.
2. Remove from heat and add butter, vanilla, pecans, orange zest and bacon and beat with a wooden spoon until creamy. Be very careful – this stuff is HOT.
3. Drop by teaspoonfuls onto a silicone mat or buttered parchment paper. Let stand for 30 minutes or until cool and firm.
Original Source: SCREEN DOORS AND SWEET TEA
Note: I left the orange zest out of this recipe, too many flavors going on and I wanted the bacon to be in the spotlight. I’m not completely happy with the recipe, I will definitely need to tweak it a bit.
Look forward to more candy posts.