SHF #6: Stuck On Randy's Pralines!

The very astute regular readers of this blog will have noticed that the only recipe missing from my promised New Orleans recipes is the recipe for the pralines Randy taught Joan and I to make in his kitchen on Esplanade Avenue. These pralines were single-handedly responsible for at least 7 of the ten pounds that I packed on to myself in ten days in New Orleans.

I've been just waiting for the perfect excuse to use Randy's recipe. I have been longing to make, and dreading the making of, these beautiful, rich and handsome delicacies since I came back. They are sooooo good and I have no willpower to resist.

I was still waffling back and forth about making these and posting the recipe, when I saw that this month's Sugar High Friday is all about caramel. I think it is a sign from God that I must make these pralines. I see that there has been a bit of conversation back and forth in the comment section of Debbie's blog as to whether Dulce du Leche could possibly be classified as caramel since it involves milk. It never even entered my head that pralines would not qualify simply because they involve a little milk! How could they not? They are divine. They involve sugar. That has been caramelised. Surely the patron saint, or goddess, of caramel would not forbid entry into caramel heaven to such an obviously virtuous treat? Of course not. They are the epitome of simplicity and often it is the simplest things that taste the best. This is one caramel dish that knows what it wants to be: sweet caramelly nutty goodness. The texture is distinctly fudgy, but somewhat stiffer and the mellow caramelly taste is divine. I used very dark brown sugar in these, and the extra molassassy tang it imparted was glorious.

There are two reasons why I have done nothing to depart from Randy's recipe exactly as is was written:

1. It is perfect as it is. These pralines are by far superior to any I tasted at cake or candy shops all over the French Quarter (and believe me, it was my mission to tase them all); and

2. You don't fuck with Randy's recipes. The recipes were imparted on the strict condition that they not be fucked with. I am a woman of my word. And I want Randy to still like me when  go back to New Orleans and ask if I can please please please live with him and Glenn forever in their staggeringly beautiful B & B.

If I was not already married. I would marry these pralines. I may divorce Cakes and marry the pralines anyway. Without further delay, I give you:

Randy's Lovely Pralines Which Are So Lovely That I Shall Have To Take the Whole Batch (Less the 7 I Have Already Eaten) To Work With Me in the Morning For the Secretaries to Eat At Tea Time So That They Are No Longer In My House So I Will Stop Eating Them Because We All Know That Putting Them In the Rubbish Will Not Stop Me

Ingredients:

• 1 cup white sugar
• 1 cup brown sugar (loosely packed)
• 1/2 cup evaporated milk
• 1 tsp vanilla
• 2 Tbsp butter
• 1 + 1/2 cups pecan halves

combine sugars and milk in heavy suacepan over medium heat. Bring the mixture to a boil and allow to boil for 5 minutes, stirring occasionally. Remove pan from heat and add butter and vanilla. Stir furiously for at least a minute, until you see the texture go smooth and glossy and slightly lighter in colour, with air bubbles incorporated. Stir nuts in very quickly.

Working at great speed (get your husband or signif. other to help with a spoon as well) drop large-ish spoonfulls onto waxed paper or foil. You must work quickly as the caramel will begin to thicken and harden and if you're not quick about it by the time you get to the bottom of the pan, it will have crystallised and won't make nice glossy pools but rather big, matte looking globs.

As soon as they are cool and hard (about 5 - 10 minutes) get them the hell out of the house and give them away or you will be very, very sick and quite a lot fatter by breakfast time tomorrow.

Comments

[Nic]

Oh, I adore pralines! Wonderful choice for SHF - it's hard to find a decent one (or one at all) here in LA. Thanks for the recipe.

[Sam]

wow!
great pics
and your post is funny
unfortunately my cheesecakes weren't really suitable for taking to work so i ended up eating them all which isnt good news for my thighs

[chronicler]

Oh! Tell Randy i'm already hating him for the extra pounds I'm putting on! There is nothing, and I mean nothing better than a well made praline. Simple, yet wonderful. You never tire of eating them. That's why I call them evil!

[tanvi]

i cant believe ive never come across your blog before this! im so glad i did, these pralines look fabulous. im sort of afraid to make them, as i know id probably eat a good portion of the batch myself! hrm, maybe when there's a lot of people in the house, ill give it a go. (by the way, i love the gravity-defying photo!)

[keiko]

I love pralines and yours look so delectable! You might be interested in my praline mousse as well...
http://www.robotmouse.com/catswhiskers/eblog/index.php?showimage=35
Keep up the good work!

[Emily]

i've only tried making pralines once before.. and it wasn't very successful!! i'm going to have to make this to redeem my praline-making ways! they look fantastic! :)

[McAuliflower]

Yum! I'm kind of embarrassed to say, Pralines are something I haven't quite sunk my teeth into before. The Sweet Potato Queens Cookbook and this are about to make me a reformed woman though... its not that I don't want them, I just missed out on that Southern experience.

Glad to have found your site!

[Carolyn]

beautiful pralines--I'm so glad the French were in New Orleans--now I can make them, too!

[Jennifer]

Oh, wow...now why can't I work in your office? These pralines look absolutely devine! And scrumptious. And delicious. Wow. Now I'm drooling.

Thanks SO MUCH for sharing this recipe...I'm definitely going to be filtching it very VERY soon!