[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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