Jazz Fest is finally here! Soaking up the sun while bouncing from stage to stage and dancing along to your favorite songs can zap your energy. One of the best ways to get your energy back up mid-festival is from the sugar rush of a praline. These New Orleans sugary classics can be found at Loretta’s Authentic Pralines at Jazz Fest this year. Don’t let the short list of ingredients fool you – this recipe can be deceivingly tricky. Make sure to keep a watchful eye on the mixture and don’t let it boil too long because it can burn quickly. Let’s just say there may have been a few – or several – pralines that were hurt in the making of last Thanksgiving’s feast.
Makes about 12 candies
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- ½ cup light cream
- 1 ½ cups pecans, halved
- 2 tablespoons butter
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup. Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
Recipe courtesy of www.frenchquarter.com
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