Wednesday, August 29, 2012

Pecan Palines

Seriously sometimes you just gotta treat yo bad self.  You just gotta! You have to buy purple eye shadow, buy a new book, or you just gotta listen to Marky Mark and the Funky Bunch secretly in your car.  We are all pulled in so many directions; life, work, kids, traffic, even Facebook. It feels like you are drowing. So, sometimes I just need to stop and breathe. One afternoon during a big breath, I realized that making something rich, gooey and sweet was the treat I needed. These little mounds of sugar are simple, but are super indulgent.The recipe is very easy to follow. Just what you need when all you want to do is make something tastey and quick. So go out there in this busy world and do something for yourself, buy some new jeans, paint your nails green, listen to 90's rap, and eat as many of these that you can without hitting a total sugar high! 
Lets get this treat going! Sugar, butter, cream...need I say more. 
Pecans add a maple flavor and give a salty nutty texture. Yes, I was "snackin" while baking. Those are some greens and they are not as good as pralines. Give and take...lady...give and take!
Sugar heated on the stove top. Once it has simmered and is bubbly the butter and pecans are added. Cook. Remove from the heat and then once cool, spoon onto parchment into lovely pralines. Let them cool completely before you treat your bad ass self. 

Pecan Pralines Adapted very very slightly from the Joy The Baker Cookbook


1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon salt
1/2 cup heavy cream
3 tablespoons unsalted butter
2 and 1/4 cups pecan halves

Line two baking sheets with parchment paper.  In a medium saucepan over medium heat. Add the brown sugar, granulated sugar and salt, and cream. Heat until it is boiling and then turn the heat down to low and cook until the sugar is smooth and bubbling.  Add the pecans and the butter and cook. Stir until the butter is melted. Let the mixture cook until in a rolling simmer for about 5-8 minutes. 

Remove from the heat. Allow the mixture to cool a bit in the saucepan, about 12 to 15 minutes. This will help the mixture set up a little bit make it easier to spoon into the pralines. Using a tablespoon generously spoon the pecan mixture on the prepared pan. The pecans ideally should be piled on top of each other. Allow the candy goodness to cool and harden at room temperature for at least 30 minutes before removing from the parchment lined pan. Pralines will keep in an airtight container for about a week. If they last that long. Enjoy! 

1 comment:

  1. I'm right there with ya Nicole. THose look like the loveliest treat for mid-week. :)