Ingredients
2 cup heavy cream
4 cup raw or brown sugar
1 tsp vanilla
2 cup pecan halves
2 tbsp butter
Directions
Alex Patout swears his recipe makes "The creamiest pralines anywhere"
Butter a medium saucepan--this will make it easier to clean later.
Pour in the cream and place over high heat. When it begins to boil,
add the sugar and stir rapidly until it dissolves. Then stir in the
vanilla and pecans and continue to cook over medium heat, stirring
frequently, until the mixture reaches the soft-ball stage (236F on
the candy thermometer). Remove from heat and quickly beat in the
butter--this helps arrest the cooking process. The candy should lose
its glossy color and become very cloudy. Lay out a long strip of
waxed paper on a work surface. Moisten it with a damp towel. Drop
good-sized spoonfuls of the hot praline mixture onto the waxed paper,
stirring the mixture occasionally as you go along to keep it well
combined. Remove the pralines from the paper before they have cooled
completely--later on it will be hard to remove them without breaking
them. Store in tightly sealed containers, with layers of waxed paper
in between. Makes about 2 dozen From Alex Patout's Cajun home Cooking
Servings: 24 servings
Pecan Pralines - Patout Recipe brought to you by Recipe Ideas
Categories: Cajun; Candy; Nut; Pecan
The History of Recipes
It is quite possible to follow the history of recipes back into the far past, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, generally, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts are some tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes cooked by the Romans. He recounts how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of Roman times made use of a wide range of herbs, including a few that will be familiar to modern chefs such as bay, rue and dill. Later on, we have a couple of interesting recipe books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that is served today, but instead recipes for the types of meals prepared for the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the holy lands, including coriander, parsley, and basil. These new culinary innovations led to an increase in books on cooking, some of which are kept safe in private libraries. By the time we get to the 20th century, cooking publications were in high demand, as a result of better eduction, more leisure time and disposable income. |
We hope you enjoy this Pecan Pralines Patout recipe.
