[CH] Black Walnuts & chiles: Chile Pralines
F. Eugene (dunnam@phys.ufl.edu)
Wed, 23 Oct 2002 10:49:55 -0400
Greetings, all-
Well, I just last week inaugurated the new pecan crop by
hybridizing/chileizing a good old Louisiana Pralines recipe & was
thinking of sharing it. So here goes: while Pralines [pronounced
'prah-leens', not 'pray-leens' where I come from] are primarily a
pecan candy I've seen walnut variations so this ought to work.
Piquant Pralines
{measure the first 3 ingredients exactly)
1 C light brown sugar
1/2 C white sugar
1/3 C evaporated (NOT condensed!) milk
1 C pecans or walnuts, whole or in large pieces
1 Tb (or more, to taste) Hab powder or chile flakes
1 tsp vanilla extract
Combine the sugars and evaporated milk in a saucepan & bring to a
boil. Throw in the powdered chiles and boil for exactly 3 minutes.
Remove from the heat, dump in the nuts and vanilla and stir
vigorously until it begins to thicken slightly. Quickly (the sugars
crystallize rapidly!) drop by spoonfuls on a greased cookie sheet &
allow to harden. [The chile powder can be added with the nuts if you
want to minimize capsicum fumes in the kitchen. This is the easiest
Pralines recipe I've found: it doesn't require a candy thermometer or
any 'soft-ball/hard-ball' testing].
Enjoy!
Gene
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* F. Eugene (Gene) Dunnam *
* Gator Slide Farm *
* 104 SE 138 Ave. <dunnam@phys.ufl.edu> *
* Micanopy, FL 32667 (352) 466-3538 *
* <http://www.phys.ufl.edu/~dunnam/Welcome.html>*
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