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New Orleans Praline Pieces

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 3/4 cup granulated sugar
  
• 3/4 cup packed light brown sugar
  
• 1/2 cup heavy cream
  
• 2 Tbsp unsalted butter, cut into 1/2-inch cubes
  
• 1/4 tsp salt
  
• 1-1/4 cups pecan pieces, toasted
  






Instructions



1. Butter a 9-inch square baking pan.
   
   
2. Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2-1/2- to 3-quart heavy saucepan, being careful not to get sugar on sides of pan. Add cream, butter and salt, and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on sides of pan with a pastry brush dipped in cold water, until sugar is dissolved, 10 to 15 minutes; do not let simmer.
   
   
3. Increase heat to moderately high and boil syrup, undisturbed, until it registers 236° F on thermometer and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers (this will take 3 to 6 minutes).
   
   
4. Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220° F, 1 to 3 minutes.
   
   
5. Stir syrup with clean dry wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon. Let candy harden at room temperature, about 45 minutes. Cut and break into 2-inch pieces.
   
   Makes about 16 candies.
   
   






Final Comments


The praline pieces keep, layered between sheets of waxed paper, in an airtight container in a cool, dry place for up to 3 days.