Recipe for Pralines

More than eleven years ago, long before Paul and I had kids, we took a trip to New Orleans for our five year wedding anniversary.  We had a wonderful trip, and one of the fun things we did while there was go to a cooking class. 

The chef was a very large man, who made gumbo, jambalaya, and Creole pralines.  Everything was wonderful.  I remember during the class a lady raising her hand and asking, "Are you using whole milk in that?  Could I use skim?" and he replied with great mirth, "DO I LOOK LIKE I USE SKIM MILK?!? If you want it to taste good, you use whole!" and the whole class laughed. 

I saved the recipes that we made in the class all these years, even though I have never recreated them at home.  But after my recent success with the candy thermometer in making English toffee, I decided I was ready to attempt the pralines.  I poured myself a glass of white wine and rolled up my sleeves.

Ingredients:
1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tbsp butter
1 1/2 cups pecans
1 tsp. vanilla

Combine all ingredients and bring to a "softball stage" of 238-240 degrees, stirring constantly.  Remove from heat. 

Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture (I think this took me longer than expected - maybe 8 minutes or so).  Spoon out on buttered wax paper. 

Makes 1-50 pralines, depending on size.

I was pleased these turned out.  I took them the next day when I volunteered with Barn Cat Buddies to help make raffle baskets for their upcoming fundraiser.  They were quite a hit!  Maybe next I'll try my hand at the jambalaya.  I make jambalaya frequently, but have never tried the version from the cooking class.