Kickoff and Cupid and Carnival, Oh My!

BY MICHELE D. BAKER

This fabulous February is jam-packed with wonderful food opportunities: football fans can cheer (and eat) to their hearts content on February 12; sweethearts the world over celebrate Valentine’s Day on February 14; and revelers will let the good times roll on February 21 for Mardi Gras. All these festive occasions call for special desserts, and what better than the creamy deliciousness that is the pecan praline?

In New Orleans, praline is an institution. Brought to Louisiana by French immigrants, the recipe was quickly adapted to include the plentiful pecans in Louisiana. The adapted recipes also added cream or evaporated milk. This Southern praline recipe from Spruce Eats produces sweet, slightly crumbly, brown sugar candies loaded with toasted pecans. Toast the pecans well so they impart maximum flavor and crunch. Using a candy thermometer will ensure you end up with perfect pralines, perfect for gifting to your Sweet Valentine, serving a Super Bowl party, or for celebrating Mardi Gras.

Love,

Perfect Pecan Pralines

Ingredients:

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 1/2 cup evaporated milk

• 4 Tablespoons unsalted butter, cubed

• 2 teaspoons pure vanilla extract

• 1-1/2 cups toasted and coarsely chopped pecans

• 1/4 cup boiling water, if needed

1. Prepare a baking sheet by lining it with parchment paper sprayed with nonstick cooking spray (or use a silicone mat).

2. In a saucepan over medium heat, combine the sugars and evaporated milk and stir until dissolved. Once well mixed, insert a candy thermometer and cook the candy, stirring occasionally, until the thermometer reads 240°F.

3. Remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute. Add vanilla extract and toasted, chopped pecans.

4. Stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should be easy to stir, but don’t overdo it, as pralines quickly go from fluid to rock-solid.

5. Once the confection has a lighter opaquebrown color and is holding its shape, drop small spoonfuls onto the prepared baking sheet. Because the pralines will start to set in the saucepan, work quickly to spoon out the candy as fast as you safely can. If the candy stiffens before you’re done, add a spoonful of boiling water and stir until it loosens, then continue until you have formed all the pralines.

6. Allow the candy to fully set at room temperature, about 30 minutes. Store in an airtight container at room temperature for up to 1 week. Makes 15-20 pralines, depending on size. edm