00:00Hi, I'm Chef David Gwas, and I'm going to show you how to make a true New Orleans-style
00:03praline.
00:04So we're going to start with a little bit of butter, and we're going to go right directly
00:08into this sauce pot.
00:09We're going to melt the butter kind of on a medium flame.
00:12You don't want to go too high too fast because then your butter will start to brown, and
00:15we don't want to brown our butter for this particular recipe.
00:18All right, now that all of our butter is melted, we're going to add our heavy cream, and then
00:24you can go right in there with both of your sugars.
00:26We've got our granulated sugar and our light brown.
00:31So this recipe is going to make about three dozen pralines.
00:33The reason we do that is because they do take time, and they are somewhat labor heavy, and
00:39so you always want to make a little bit more than you actually need.
00:43This is doing exactly what it's supposed to after a few minutes.
00:45Our sugar is completely dissolved and is coming up to a gentle simmer.
00:50You're looking for sort of a soft to medium ball stage.
00:52So we're going to go ahead and add our pecan pieces to the sugar mixture.
00:56And once we do that, we're going to kind of just gently stir in the pecans, not in a traditional
01:01stirring motion, but just kind of bringing them, working from center, and kind of pulling
01:07the pecans out towards the rim.
01:10And then you can work your way around the edge, either with a rubber spatula or a wooden
01:14spoon.
01:15So what we're going to do is get all that sugar to sort of break up these clusters of nuts.
01:20All right, our pralines are exactly where I want them to be.
01:25And we're going to start to portion these right onto our parchment paper.
01:32All right, now that all of these are finished and portioned, you want to let them set for
01:40about 20 to 30 minutes, fully cooled, before you can crush them or eat them whole.
01:45Fight the temptation to grab them because they are really, really hot.
01:49But also you want to give them the proper time to sort of set.
01:53And there you have it, our New Orleans style pralines.
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