frostfire
09-04-2013, 23:22
When I first got to the land of the free, I thought rice krispies was heaven-sent, then I tasted pecan pie and I thought the damage was done...but there I was walking by the river when this sinful aroma came from a place called Savannah Candy River Sreet. It was the sweet sultry temptation of the pecan pralines, the holy grail of sweets IMHOO. Sugar, sugar, pecan, butter, and more sugar!:eek: If your H1ac is over 6 or your fasting blood sugar is over 120, one bite of this pleasurable poison and it's as good as getting your foot amputated from diabetic neuropathy, but I digress...
At $14.95/lb (many years ago), it was PRICEY. So I decided to crack the code, which had to be easier than a homemade coke or pepsi. If you've worked in lab or passed basic chemistry, the process is a walk in the park. Dissolve the main ingredients slowly just as you dissolve those hexamine tablets in HMTD synthesis. Also monitor the thermometer and stir the concoction just right like when you slowly drop glycerine to anhydrous HNO3 mix...and...ahem, I digress.... again.
Just follow the direction and you'd be fine. Word of caution: The ratio does not work if you double everything. Looks like it's a small batch operation....I also experimented with mixing nutella into the concontion but that turned out interesting, still edible though
After years of experimenting with many grandma's home formula and trying out various recipes, this guy takes the cake:
http://www.foodnetwork.com/recipes/emeril-lagasse/creamy-pecan-pralines-recipe/index.html
I'm all for spiking sweet stuff :cool:(why not? Some depressant to balance off the sugar-high), but at 240 degrees of softball temperature, you're not going to get any ETOH or other adult elixir left in your tasty gooey. So I did what you're all thinking: I toasted the pecans until they're hygroscopic, then soaked them for several days in White Russian, Baileys, Irish Creme ,Mudslide, Vodka, or other choice of adult beverage. Throw those elixir-soaked pecans in as the candy mixture slowly cooled. Put some elbow grease in and voila! You got yourself nuggets of joy. I often wrapped it in nice tiny purdy boxes and gave it as gifts to co-workers especially the neurotic ones. It's better than prozac
Ingredients
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1 cup pecan halves
Directions
In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
ps. these go great with plain dark roast coffee
At $14.95/lb (many years ago), it was PRICEY. So I decided to crack the code, which had to be easier than a homemade coke or pepsi. If you've worked in lab or passed basic chemistry, the process is a walk in the park. Dissolve the main ingredients slowly just as you dissolve those hexamine tablets in HMTD synthesis. Also monitor the thermometer and stir the concoction just right like when you slowly drop glycerine to anhydrous HNO3 mix...and...ahem, I digress.... again.
Just follow the direction and you'd be fine. Word of caution: The ratio does not work if you double everything. Looks like it's a small batch operation....I also experimented with mixing nutella into the concontion but that turned out interesting, still edible though
After years of experimenting with many grandma's home formula and trying out various recipes, this guy takes the cake:
http://www.foodnetwork.com/recipes/emeril-lagasse/creamy-pecan-pralines-recipe/index.html
I'm all for spiking sweet stuff :cool:(why not? Some depressant to balance off the sugar-high), but at 240 degrees of softball temperature, you're not going to get any ETOH or other adult elixir left in your tasty gooey. So I did what you're all thinking: I toasted the pecans until they're hygroscopic, then soaked them for several days in White Russian, Baileys, Irish Creme ,Mudslide, Vodka, or other choice of adult beverage. Throw those elixir-soaked pecans in as the candy mixture slowly cooled. Put some elbow grease in and voila! You got yourself nuggets of joy. I often wrapped it in nice tiny purdy boxes and gave it as gifts to co-workers especially the neurotic ones. It's better than prozac
Ingredients
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1 cup pecan halves
Directions
In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
ps. these go great with plain dark roast coffee