bohemian-creole pralinesPosted: December 25, 2011
Being a native Texan guarantees you certain inalienable rights; using “crutch words” like y’all and “fixin’, wearing jeans and boots for any occasion… and the insatiable love of the praline.
For me, Christmastime was trimmed with midnight mass, tamales, the yearning for snow and the sweet, sweet treats that mom would make. It was a season of indulgence for the tummy.
This recipe is from Elouise and Frank Kallina’s kitchen. Mr. Kallina was one of dad’s great friends in the oil and gas biz. I remember visiting their house on Oak Park Drive more than once. Good people.
3 cups | light brown sugar
1 cup | heavy cream
¼ cup | butter
2 tablespoons | light corn syrup
¼ teaspoon | salt
1 teaspoon | vanilla
1 1/2 cups | toasted texas pecan halves
1. In a large, heavy saucepan, mix sugar cream, butter corn syrup and salt.
2. Bring to a boil over medium heat, stirring occasionally ’till the mixture reaches a soft ball stage (about 234 F on a candy thermometer).
3. Remove from heat and let stand for 5 minutes.
4. Add vanilla and pecans.
5. Beat until the praline mixture looses its gloss.
6. Spoon onto wax paper to form patties. Let cool.
Foodie Tip ~
♥ Make sure and heat the mixture to the soft ball stage. I was in a rush to eat these and the sugar was a bit gritty because I didn’t heat it up all the way.