A Recipe included in CRAWFISH DREAMS
Angeline Chenier’s Dark Pecan Pralines
as many as you can get
2 cups firmly packed dark brown sugar
1/2 cup heavy cream
2 tablespoons butter
1 1/2 cups pecan halves
Combine your sugar and cream in a 2-quart saucepan and stir over a low heat until the sugar is dissolved. Then, increase your heat and cook rapidly without stirring. Be sure to set your candy thermometer in place, so you don’t overdo it. While it’s cooking, dip a pastry brush in water and use that to wash any crystals from the sides of your pan. Cook until your thermometer reads 230-237º F.
Next, you want to stir in your butter and your pecans. Continue to cook, stirring occasionally, until the mixture reaches 234-240º F. Remove your pan from the heat and let it cool for 2 to 3 minutes. Don’t stir.
After it has cooled, gently stir your mixture until it becomes a little thicker and the pecans are all coated. Then, quickly drop spoonfuls onto some buttered waxed paper, about 4 to 5 inches apart. Allow your pralines to stand until they are completely cooled.
After they’re finished cooling, cut your waxed paper so you can wrap each praline individually. Now, put them in a nice container and store them in a cool dry place.
