Classic Southern Desserts

Pralines, of course, are classic for New Orleans. A good praline conjures up memories of walking through the French Quarter, listening to jazz and having some New Orleans goodies at Cafe du Monde. If you’ve never been to New Orleans, put it on your list of cities to visit. I haven’t been there since Katrina, but I’ve heard the city is putting itself together with spirit and pride.

Here’s an easy recipes for their famous pralines.

French Quarter Pralines

1 cup white sugar

1 cup light brown sugar

1/2 cream

1/4 cup butter (do not use margarine or you won’t get that rich praline taste)

2 cups coarsely chopped pecans

1 tsp. vanilla

In a heavy saucepan, mix the white sugar and brown sugar, ream and butter. Stir over low heat until the sugars dissolve and the mixture comes to a boil. Insert a candy thermometer, and cook at a slow boil, stirring constantly until the temperature reacfhes 238 degrees. Remove from the heat.

When the mixture is lukewarm, add the chopped nuts and vanilla extract. Drop by large spoonfuls onto a sheet of buttered waxed paper to form patties.

Package the patties individually in clear plastic wrap. Store in a container, covered tightly, in a cool place.

To make the pralines set up quicker, put them in the frig for a short time. Don’t worry about making the patties perfectly round. This is free form candy making.

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