This week, my son had a school project that was to find and cook a cherished family recipe that had a New Orleans theme. This left me scrambling this weekend to find something easy (just in case he had to do it in class) and tasty. We searched through many of my grandmother’s recipes that I remember having as a child, as well as cooking for my children. It’s almost like looking through old family pictures; they are hard to put down. So many memories are attached to each one.
We finally settled on “Ponchartrain Pralines”, courtesy of Maw Maw Kerwin. I’ll post it here for you to enjoy as well 🙂
Pontchartrain Pralines (small batch)
- 5 oz. can evaporated milk
- 3/4 cups granulated sugar
- 1/2 cups light brown sugar
- 1 tsp vanilla or almond extract
- 6 oz. bag pecan pieces
- 2 tsps. butter
- Combine evaporated milk, sugar, brown sugar, vanilla and butter in large saucepan over medium-high heat stirring frequently.
- Once boiling, lower heat to medium and cook for approximately 8-10 minutes or until mixture has a consistency of molasses and is glossy, thick and bubbly…234 degrees.(make sure to stir frequently or bottom will burn)(this is also called the “soft ball” stage ie: when a small amount is dropped in a cup of water it forms a soft ball)
- Remove from heat and with a wire wisk or large spoon, stir quickly for about 2 minutes until the “glossiness” begins to dull and mixture thickens slightly.
- Add pecan halves and continue stirring until pecans are coated and mixture thickens a little more.
- Spoon mixture onto greased pan or wax paper in approx. 3 inch circles.
- Allow pralines to harden at room temperature for 45 minutes to 1 hour. Enjoy!