Pralines

[Kirk Dietrich]

I've been told these are the best they've ever tasted and am always asked how to make them. So, my son and I put together this little ten minute video on making my pralines. He picked out the jazz music to go along with the vid.

http://youtu.be/UcD4O-fYs5o

Enjoy,
Kirk

[blufloyd]

You know last year I could of chanced eating one or two..  This year nope.

Had really good pralines in Mississippi in 1960..... 52 years I still remember them and have been disappointed by all that followed...

[Gordon Bryson]

Good video Kirk.  Emerill, eat your heart out!  After watching that, I think I might be able to make some of them.  Is the slow boil temperature really critical?  Guess I need to get a candy thermometer.

Thanks for doing it, and Merry Christmas.

gordon

[Kirk Dietrich]

blu, I believe it but I've heard that the only pralines that beat this one is from a Creole mama.

Gordon, the 234  degree "soft ball" stage is critical in my experience. Its best to go a couple degrees above than to take it off the heat below it. Also, its important to bring the pecan mixture back up to that soft ball temp; that Creole mama mentioned above, I was told could do it by eye, but I ain't Creole and certainly ain't no mama.
A candy thermometer is handy but if you have an accurate meat thermometer, just bring it to 234 or 36.

Kirk

[Gordon Bryson]

Thanks Kirk.  Can't wait to try them.