Mrs. Jackson’s Pralines

i think the last time i had pralines was in mexico of all places.. so delicious! :)

FROM HOMESICK TEXAN (HomesickTexan.blogspot.com)
2cups of white sugar
2cups of brown sugar
2tsps of vanilla
6tbsps light corn syrup
4cups pecans
1 heaping tbsp of butter
2/3cup milk
Directions:
1. Mix all ingredients very well in a cold pan.
2. Turn stove on medium high heat, & when mixture comes to a boil, cook & stir for 4mins. (If you use a candy thermometer, temperature should be 234F.)
3. Remove from heat.
4. Stir for about one minute or until mixture is not so glossy.
5. Spoon pralines onto trays lined w/foil or parchment paper. Let cool for about 20min & remove.

**Note: The recipe calls for corn syrup and if you live in a part of the world where corn syrup isn’t sold, or just don’t want to cook with it, I have to say the recipe works equally well with Lyle’s Golden Syrup as a replacement for the corn syrup, used in equal measure.

http://homesicktexan.blogspot.com/2007/12/praise-pralines.html

Spiced Chocolate Mousse w/Almond Praline

FROM BUTTER SUGAR FLOUR (buttersugarflour.com)

(serves 4-6)
You can use any kind of unsalted nut for the praline: macadamias, hazelnuts, cashews. I used flaked almonds as they were in my pantry at the time.
250g dark chocolate (minimum 60% cocoa solids)
4 eggs, at room temperature and separated
½tsp ground cinnamon
½tsp chilli powder
¼tsp allspice
300ml thickened cream, lightly whipped
ALMOND PRALINE:
100g flaked almonds, lightly toasted
100g caster sugar
Directions:
1. Melt the chocolate & allow to cool slightly.

2. Whisk in the egg yolks & add the spices.
3. Gently fold the whipped cream into the chocolate mix. Place in the fridge whilst you prepare your egg whites.
4. Whip the eggs whites until they reach soft peaks & gently fold them into the chocolate cream mixture. Divide the mousse into bowls/cups/whatever and place in the fridge to chill.
5. Lightly grease a baking tray with oil or non-stick baking paper. Pour the toasted almonds on top and set aside.
6. Place the sugar & 2tbsps of water into a small, heavy-bottomed saucepan & cook over low heat, stirring until the sugar has dissolved.

7. Increase the heat to high & allow the toffee to boil & colour (Do not stir the toffee, just swirl the pan if need be)Once the toffee has reached a dark golden brown colour, carefully pour over the almonds & mix it around with a metal spoon. Allow to cool & set.

TO ASSEMBLE:
8. roughly chop the praline & sprinkle over the mousse. Serve immediately.

http://buttersugarflour.com/2008/02/14/spiced-chocolate-mousse-with-almond-praline/

Pecan Buttermilk Pralines

FROM THE JOY OF COOKING
(about 40-2inch pieces)
2cups pecan halves (or pieces)
2cups sugar
1/2cup packed light brown sugar
1tsp baking soda
pinch of salt
1cup buttermilk
1/4cup (1/2stick) unsalted butter, cut into small pieces & softened
1tsp vanilla
Directions:
1. Preheat the oven 350F
2. Spread pecans in a baking pan & toast in the oven, stirring occasinoally, until very lightly browned, 5-8min. set aside to cool. line a baking sheet w/wax paper.
3. Combine both sugars, baking soda,, salt & buttermilk in a large heavy saucepan. Stir over low heat w/a long-handled wooden spoon until sugar is dissolved.
4. Wash down the sides of the pan with a pastry brushed dipped in warm water. Add butter. Stir to melt the buter completely.
5. Raise the heat to med, place a warmed candy thermometer in the pan, & cook without stirring until mixture reaches 236F, the soft-ball stage. Remove from heat.
6. Quickly stir in toasted pecans & vanilla. Beat w/a wooden spoon for 1min(or until mix thickens, and becomes opaque).
7. Drop tbspful onto lined baking sheet forming patties about 2inches in diametere. Let pralines stand until completely cool (about 30min).