Episode 177 – Punch and Judy

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Praline recipe

When you visit New Orleans or visit a fair you’ll see several kinds of pralines, different sizes, different shapes, different colors and different flavors. Most commonly pralines are made from cream, sugar, butter and pecans.

From Brill’s Bible of Building Plans comes this recipe: 3 cups sugar, 1/2 cup cream, 1 cup milk, 1 1/4 cups cane syrup, 1/2 teaspoon salt, 1/4 pound salted butter, 1 tablespoon vanilla or maple flavoring, 1 pound pecan nut meats. Mix together the first 6 items and cook until it forms a soft ball in cold water. Remove from the fire and add vanilla or maple flavoring and the pecan meats. Stir rapidly until it begins to thicken but stop before it begins to harden. Pour or drop from spoon into paper cups or in medium sized circles on a buttered platter.

Remember, prepare your baking sheets before you begin the process. Line the cookie sheet with parchment paper before you start cooking the candy, that’s probably better than buttering the sheet. And have a candy thermometer on hand. The mixture must reach 240 degrees Fahrenheit while cooking. And definitely use REAL butter in the pralines, not margarine. They do not need to be refrigerated.