New Orleans-Style Pralines
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Line 3 baking sheets with parchment paper
2
Have 2 small spoons ready for scooping
3
Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over)
4
Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan)
5
Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F
6
Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F)
7
To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking
8
Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets
9
Let sit until cool, set and dry, 30 minutes to 1 hour
10
If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days
11
Once dry, store in an airtight container for up to 1 week
12
Photograph by Charles Masters