NEW ORLEANS PRALINE PIECES

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NEW ORLEANS PRALINE PIECES

 

When making candy it's important to have all your equipment

meticulously clean, because even the slightest trace of oil can

adversely affect texture. Watch carefully for visual cues to

doneness, using our cooking times merely as guidelines. And it is

essential to do the soft-ball test (see below), as well as taking the

temperature of the syrup, since some thermometers can actually be off

by a few degrees.

 

Active time: 40 min Start to finish: 1 1/2 hr

 

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1/2 cup heavy cream

2 tablespoons unsalted butter, cut into bits

1 1/4 cups pecan pieces (5 oz), toasted

 

Special equipment: a candy thermometer with a clamp

 

Butter a 9-inch square metal baking pan.

 

Sift granulated sugar through a sieve into a bowl to remove any lumps

or large crystals, then rub brown sugar through sieve into bowl. Pour

sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to

get sugar on side of pan.

 

Add cream, butter, and 1/4 teaspoon salt and cook over very low heat,

stirring frequently with a wooden spoon and washing down any sugar

crystals on side of pan with a pastry brush dipped in cold water,

until sugar is dissolved (do not let simmer), 10 to 15 minutes.

 

Clamp on candy thermometer, then boil syrup over moderately high

heat, undisturbed, until it registers 236°F and a teaspoon of syrup

dropped into a small bowl of cold water holds a very soft ball when

pressed between your fingers, 3 to 6 minutes.

 

Remove pan from heat, leaving thermometer in place, and cool,

undisturbed, until syrup registers 220°F, 1 to 3 minutes. Stir syrup

with cleaned and dried wooden spoon until thickened and creamy, 1 to

2 minutes, then immediately stir in pecans. Working very fast (syrup

hardens quickly), pour into baking pan, scraping sides of saucepan

with wooden spoon.

 

Let mixture harden at room temperature, about 45 minutes. Cut and

break into pieces.

 

Cooks' note:

• Praline pieces keep, layers separated by wax paper, in an airtight

container in a cool place 3 days.

 

Makes 18 (2-inch) confections