I love sugar. I love pecans. I mean I’m from Louisiana and it’s a fact we have the BEST food anywhere in the world. And what’s better than sugar and pecans?
Pralines are a Southern specialty and they are not always east to make. But the best one’s the one’s that make grown men beg and make you want to slap ya momma (not really. It’s a Southern saying meaning delicious.).
I have had trouble making them myself and if they are bad, well they are still good. It’s sugar and pecans!
One of my FAVORITE restaurant’s of all time, is a little gem in Lafayette, Louisiana named Prejean’s. It’s pure Cajun and pure heaven. It’s actually one of the things I can count on one hand I miss from Lafayette (I lived there for 5 years).
And Prejean’s has the BEST pralines I’ve ever had! Hands down, Slap Ya Momma, the best!
Well the lovely and generous people at Prejean’s decided they love me enough to share the recipe. (Well they shared it on their Facebook page, and I just want to think it was for me since I love them so.)
Want to be the favorite person on your block or in your family, make their pralines for your next get together or give them as gifts for the holidays. People will LOVE you and you will instantly be everyone’s favorite.
I’m not kidding, they are just that good.
Sugary sweetness, creamy, and pecans. What is NOT to love?
Isn’t that just about one of the prettiest things you’ve ever seen?
Want the recipe to make your very own?
Here it is:
Prejean’s Sweet Louisiana Pralines
½ cup butter
1 ¾ cups granulated sugar
½ pound light brown sugar
2 cups heavy cream
2 tablespoons vanilla
1 pound pecans
• Stir in cream until blended. Bring mixture to a rolling boil, stirring continuously. Reduce heat to medium high and stir continuously until mixture becomes foamy and frothy, darkens in color, and reaches soft-crack stage. To test for soft-crack stage, between 270 and 290 degrees on a candy thermometer, drop a small amount onto ice water: the drop should form hard but pliable threads.
• Remove from heat. Stir in vanilla and pecans. Continue to stir for 5 minutes or until mixture begins to stiffen. Spoon individual circles of mixture onto waxed paper. Allow pralines to cool completely before removing from waxed paper.
This recipe makes about sixteen 3-inch round pralines.