New Vehicle for Flavor; Salty Pistachio Praline

February 17, 2015 at 4:14 pm 1 comment

Happy Mardi Gras friends. Our town, San Luis Obispo, used to be known for the biggest Mardi Gras celebration west of the Mississippi, but like all big parties in this town it gets shut down. I’m going to have a moment of silence for the fun I don’t get to have tonight.

Boil to 238 F, then cool to 220.

Boil to 238 F, then cool to 220.

Then I’m going to enjoy a praline I made for the occasion. Not the most colorful choice of treat (we are having King Cake for breakfast), but yummy. Remember, when you go to New Orleans, praline is pronounced with a soft a, like lamb. Not the hard a like rain. Praline is a treat you can purchase in all the tourist shops, which I hope you only go to once so you can go to Elizabeth’s and enjoy praline bacon. And now we reach our point; pralines have the potential for fun variations. If Elizabeth’s is substituting bacon for the pecans, surely I can sub any nut I like. I could sub the vanilla for any flavor also.

Add butter and flavoring, then beat until creamy.

Add butter and flavoring, then beat until creamy.

I immediately looked in my cupboard for bourbon. Le sigh. None to be found (I’m not the first person to think of this combination). BUT rose water and pistachios. Pralines with a Moroccan flavor? Why not?! My pistachios were salted and roasted, so I omitted salt in the recipe, but leave it in if you love salt. I couldn’t find organic shelled pistachios, but it only took 15 minutes of shelling to get enough for a half recipe.

Pralines recipes do not vary, except for those described above. While I am not a candy maker (this is only my second project with a candy thermometer), it leads me to believe candy making is a more precise process than baking. Epicurious has at least five praline recipes exactly like this. Paula Dean uses corn syrup in hers (skip). I did not research the chocolate praline for this post.

Stir in nuts and drop on parchment. Ready in half hour.

Stir in nuts and drop on parchment. Ready in half hour.

The only other change you could make is using parchment paper instead of oiling baking sheets.

What will your praline flavor combination be?

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Entry filed under: Snacks, Uncategorized. Tags: , , , , , , .

Herringbone Geek-out and new pieces in the shop Pi(e) Day Observed; I hope you ate some today

1 Comment Add your own

  • 1. Laurel  |  February 18, 2015 at 1:27 am

    I love the spirit of your praline and the making of it! Enjoy your creation!

    Reply

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