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Carolina Kitchen: Pralines

Carolina Kitchen: Pralines

To celebrate his 1000 recipes in the Carolina Kitchen, Bruce Brown of Bruce's Fabulous Foods in Marion revisited his first recipe that he ever made on the show.

Nutty pralines

Ingredients

  • ¾C butter
  • 1C white sugar
  • 1C light brown sugar
  • 1C heavy cream
  • ½C whole milk
  • 2C pecan pieces
  • 1C sliced almonds
  • 1C walnut halves
  • 1C pistachios
  • 1T vanilla extract
  • 1 tsp almond extract

Equipment

  • 4 quart stock pot
  • Wooden spatula
  • Candy thermometer
  • 2 oz. portioning scoop
  • Baking sheet w/ parchment paper

Instructions

  • Have all ingredients pre-measured and ready to add to the pot. This recipe is very time and temperature sensitive.
  • Melt butter over high heat in stock pot. When butter is melted, add white sugar, brown sugar and heavy cream. Stir to combine and cook over high heat for two minutes, stirring occasionally.
  • Add milk, sliced almonds and pecan pieces, stirring and cooking for another four minutes.
  • Add walnut halves and pistachios, reduce heat to medium high, continuing to stir and cook for an additional five minutes.
  • Add vanilla and check temperature of batter with candy thermometer. Stir continually until batter reaches a temperature of 240º minimum. (I prefer 245 º-250º to ensure all the batter is at sufficient temperature.)
  • Quickly and carefully portion batter onto parchment paper lined baking sheets using the 2 oz. scoop, pressing batter in the center until disc-shaped, about two inches in diameter.
  • Allow pralines to cool, then carefully lift off of paper and store in air-tight container.

TIP: To clean batter from utensils, boil water in the stock pot with the soiled utensils in the water. Remove the utensils with tongs and wash once the batter has come off of the pieces.

Peanut pralines

Ingredients

  • ¾C butter
  • 1C white sugar
  • 1C light brown sugar
  • 1C heavy cream
  • ½C whole milk
  • 1C smooth peanut butter
  • 3C salted peanuts
  • 1½C peanut butter chips
  • 1T vanilla extract

Equipment

  • 4 quart stock pot
  • Wooden spatula
  • Candy thermometer
  • 2 oz. portioning scoop
  • Baking sheet w/ parchment paper

Instructions

  • Have all ingredients pre-measured and ready to add to the pot. This recipe is very time and temperature sensitive.
  • Melt butter over high heat in stock pot. When butter is melted, add white sugar, brown sugar and heavy cream. Stir to combine and cook over high heat for two minutes, stirring occasionally.
  • Add milk and 3C salted peanuts, stirring and cooking for another four minutes.
  • Add peanut butter, stirring until smooth, reduce heat to medium high, continuing to stir and cook for an additional five minutes.
  • Add vanilla and check temperature of batter with candy thermometer. Stir continually until batter reaches a temperature of 240º minimum. Add peanut butter chips and fold into mixture. (I prefer 245 º-250º to ensure all the batter is at sufficient temperature.)
  • Quickly and carefully portion batter onto parchment paper lined baking sheets using the 2 oz. scoop, pressing batter in the center until disc-shaped, about two inches in diameter.
  • Allow pralines to cool, then carefully lift off of paper and store in air-tight container.

TIP: To clean batter from utensils, boil water in the stock pot with the soiled utensils in the water. Remove the utensils with tongs and wash once the batter has come off of the pieces.

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