OK, OK. I added something to the title of this recipe. In this book, the Joy the Baker Cookbook, which I love, (She blogs here.), these are actually just called Pecan Pralines.
But I made them in Southern California.
Because I. . .live here now.
I came out ahead of time to start work, and Dennis will be along shortly. I've been here a little over two weeks, and just got Internet this weekend, and there's no furniture, but it's amazing. If you've never been to California, I suggest you go immediately.
I drove from North Carolina to California during the last couple days of December, first few days of January. It was amazing. I ate lots of food, spent a ton on gas. . .it was amazing. My favorite part of the whole thing was spending New Year's Day in Dallas -- being the history freak I am, I went on the JFK Assassination Tour, and it was SO interesting. Epic.
But you're not here for my trip. You're here for the food.
I supported a Kickstarter campaign for this guy in Texas who makes caramels and other yummy sweets. When I got my present for being a backer, there were these tiny bits of heaven included. I didn't know this at the time, but they were pralines.
You guys? If you like sweet, delicious bits of heaven that will melt in your mouth, these are for you. Since my stuff hasn't gotten here yet, I don't have most of my kitchen stuff yet. I made these, and the cooled them in an aluminum container I got from Dollar Tree, and I didn't use parchment paper like you're supposed to, that could be why they fell apart. They're not pretty, but they're amazing. (It could also have something to do with the fact that I halved the recipe since it's just me out here right now. I just don't know.)
I'm including the full recipe. Give it a shot. Even if they fall apart and are ugly, you will thank me.
Southern California Pecan Pralines
Adapted from the Joy the Baker Cookbook
Makes 20+, depending on how big you make them
1 cup packed brown sugar
1 cup granulated sugar
1/4 tsp. salt
1/2 cup heavy cream
1 1/4 cups pecan halves (or pecan pieces, which I used)
3 Tbsp. unsalted butter
Line two baking sheets with parchment paper or aluminum foil and set aside. (Likely, this is important.)
Place a medium sauce pan over medium heat. Add both sugars, cream and salt, and heat to boiling. Turn the heat to low and continue cooking until the sugar is dissolved, and the mixture is smooth and bubbling.
Add the butter and pecans and cook, stirring, until the butter melts. Let the mixture cook, boiling gently, for 5 minutes.
Remove from heat and allow to cool for 12 to 15 minutes. (I actually waited about 20 because it seemed too runny.)
Once the mixture has cooled, use a tablespoon or other small spoon to spoon out portions onto the prepared pans. Let the pralines harden and cool for at least 30 minutes before removing from the sheets.
I put mine in the freezer for a little while, and they still fell apart, so who knows?
These will, supposedly, keep in an airtight container in layers separated by wax paper for up to a week, but I don't see that they will last that long.
These are amazing, you guys. I promise. Even if they're ugly like mine, and fall apart, just eat them with a spoon or with your hands. Not that I did that. (I did.)
I had one that turned out awesomely!
And the rest? Well, they were delicious!