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Creole Recipes-Desserts

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Chocolate Pecan Pralines

3/4 cup (1 1/2 sticks) unsalted butter
1 cup granulated sugar
1 cup packed, light brown sugar
1 cup milk
1/2 cup heavy cream
1 cup coarsely chopped pecans
2 cups whole pecan halves
2 tablespoons vanilla extract
1 1/2 cups semisweet chocolate chips, chilled

NOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refrigerated until just before needed.)

You will also need a large, heavy-bottomed stainless steel pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet.

Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. Cook 5 minutes, whisking constantly. Reduce heat to medium, and continue cooking and whisking 10 minutes.

Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower the heat.)

Stir in vanilla extract and immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter.

Stir quickly and just enough to cover some of the chips with batter but not enough to allow the chips to melt.

Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick.

Repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly.

 

Cajun Pecans

1/2 cup butter
3 tablespoons A.1. steak sauce
6 dashes Tabasco sauce
4 cups pecans
Cajun seasoning

Melt butter in a large baking sheet in a preheated 200 degree F oven. Add steak sauce and Tabasco; stir in nuts. Spread nuts out on baking sheet and bake for 1 hour, stirring often while baking. Drain on paper towels and sprinkle with Cajun seasoning.

Store in airtight containers.

Yields 4 cups.

 

Pralines

2 cups packed brown sugar
1 cup granulated sugar
1/8 teaspoon baking soda
2 tablespoons light corn syrup
3/4 (14 ounce) can sweetened condensed milk
1/2 cup water
12 large marshmallows
1 quart pecan halves

In a saucepan combine all ingredients except marshmallows and pecans. Cook until a small amount of the mixture forms a soft ball when dropped into cold water. Stir to prevent burning. Add marshmallows and stir until melted. Remove from heat and add pecans. Beat until mixture loses some of its gloss. Place wax paper over cloth and drop pralines by spoonsful on the paper.

Makes 3 dozen.

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