Pralines started in Europe as a creamy nutty filling in a chocolate-based dessert. Americans adapted them into a buttery pecan treat. The spicy version subtly adds heat to this pecan delight.
Ingredients: (Makes 30 Pralines)
- 1 cup lightly packed light brown sugar
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1/2 stick unsalted butter
- 1 tsp. vanilla extract
- 1/2 tsp. Kosher sea alt
- 1/4 tsp. cayenne pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. freshly ground black pepper
- 2 cups raw, unsalted pecan halves
- Line a large baking sheet with parchment paper.
- In a heavy-bottom saucepan, combine spices, sugar, cream, butter and 2 tablespoons water and cook over medium-high heat, stirring continuously with a wooden spoon for 10 minutes or when the mixture thickens and starts bubbling.
- Turn off the heat, add the pecans, and cook, stirring, until the mixture loses its shine, 1 minute.
- Quickly drop the mixture, 1 tablespoon at a time, onto the prepared baking sheet, spacing each spoonful 2 inches apart.
- Cool until firm, 10 – 15 minutes. Serve them crumbled over a bowl french vanilla ice cream or straight off the pan.