It’s already November and I can’t believe it. Seems as if it was just yesterday that I quit my job of 42 years. You want to know what I have been doing for the last six months? Absolutely nothing. Just basking in the morning, noon, and afternoon quiet. I’m loving my unstructured time. Now back to the real reason you are here. It’s for this chocolate recipe I know. You really need to make these! Pronto. They are very easy. I know you want to make them so get in the kitchen.
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Who doesn’t love peanut butter and chocolate? It is one of my favorites from ice cream to candy and when I saw this 5 years ago I saved it. Yes, I know it’s been a long time coming. I love this recipe if you even want to call it a recipe. It’s so easy to throw together. Just give yourself time to chill it either in the refrigerator or if you are in a bigger hurry use the freezer. To make it a little festive try bagging it in clear bags and tie with some orange and yellow ribbon. Then surprise your friends with a bag of bark. Keeping two pounds of this at my house is not a good idea , if you know what I mean. Happy Halloween!
Here is another one of those recipes that I must have been buried under a rock for part of my lifetime. It has been out there forever, but I’ve never had it. Last weekend we got together for one of our family luncheons and Ken my sister-in-law brings in lots of goodies. This being one of them and I just had to nibble before lunch and oh my!!! This stuff is fabulous! Then I was blown away when she told me the base was saltine crackers. Unbelievable! I knew right then and there that I would have to make it and I am not a candy lover, but this is really good.
Making candy is not my favorite thing to do. Too many things can go wrong that you have no control over. Humidity is one of them. And here in the South you know we have plenty of humidity. I was so happy to find this recipe in my mailbox at school. It was just by chance that I can now share this with you.
Vickie B. a great English teacher submitted this for a school cookbook that never hit the press. Somehow it was placed in my box. I am so thrilled!! Thanks to Vickie all of us can enjoy these pralines. I promise you that they are pretty close to what you can get on River Street in Savannah! In other words they are fabulousa!!
So here is what it takes for you to be the best candymaker ever. No need for a thermometer or worry if it is raining. Enjoy every melt in your mouth bite! Here ya go!
2 cups of Toasted pecans
1 stick of butter in saucepan
Add 2/3 cup of heavy cream
Add 2 cups of brown sugar
Brown sugar, cream and butter
Just warming up!
Bring to a boil
Boil for 1 minute
Stir in 2 cups of powdered sugar
Stir in 2 cups of pecans and 2 t. vanilla
Drop on wax paper
Vickie B.’s Louisiana Pralines
- 1/2 cup real butter
- 2 c. brown sugar
- 2/3 c. heavy cream
- 2 c. powdered sugar
- 2 t. vanilla
- 2 c. chopped, toasted pecans ( 200 Degrees for 15 min.)
Bring butter, brown sugar and cream to a boil, stir often. Boil for 1 minute. Remove and add vanilla, powdered sugar and pecans. Drop on wax paper and cool.
Thank you Vickie for the great recipe. Because of you I am a hit in Macon with this candy!!!
The Teacher Cooks