Recipe: Pecan Pralines Prudhomme

Title: Pecan Pralines - Prudhomme
Categories: Cajun Candies
Servings: 36

1 1/2 ea Sticks unsalted butter
1 c Sugar
1 c Packed, light brown sugar
1/2 c Heavy cream
1 c Milk
1 c Chopped pecans
2 c Pecan halves
2 T Vanilla extract

NOTE: To judge doneness, use one or more of the
following guides; 1. Candy thermometer will read 240F
2. When done, the batter will begin forming distinct
threads on the sides or bottom of the pan.
3. Near the end of the cooking time, make a test
praline every few seconds. The early-test pralines
will be somewhat runny, very shiny and somewhat
translucent. The ideal praline will have progressed
past that stage--it will not be runny and will be less
shiny; when cooled it will be opaque, lusteriess and
crumbly instead of chewy. 4. Near the end of the
cooking time, drizzle spoonfuls of the mixture across
the surface of the mixture. When ready, the mixture
will form a neat thread across the surface.
Assemble all ingredients and utensils before
starting to cook. You will need a large heavy
bottomed aluminum pot or skillet with deep sides, a
long handled metal whisk or spoon, 2 large spoons (or
an ice cream scoop with a manual release) and a
lightly buttered cookie sheet. Be careful not to
get any of the mixture on you skin, as it sticks and
can cause serious burns. Melt the butter in the pot
over high heat. As soon as it's melted, add the
sugars and cream. Cook 1 minute, whisking constantly.
Add the milk and chopped pecans, cook 4 minutes
more, whisking constantly. Reduce heat to medium and
continue cooking and whisking 5 minutes. Add the
pecan halves and vanilla and continue whisking and
cooking until done, about 15 to 20 minutes longer (see
NOTE above on tests for doneness). If mixture starts
to smoke toward end of cooking, lower the heat.
Remove pan from heat. Quickly and carefully drop
the batter onto the cookie sheet by heaping spoonfuls,
using the second spoon to scoop the batter off the
first (or use ice cream scoop). Each praline should
form a 2-inch patty about 1/2 inch thick. Cool and
store in an airtight container, or wrap each praline
in plastic wrap or foil. LAGNIAPPE: To clean the pot
and utensils, boil water in the pot with the utensils
in it. This will melt the batter off. From Paul
Prudhomme's Louisiana Kitchen