Pecan Pralines
1 1/2 cups sugar or turbinado melts just as well
3/4 cups of light brown sugar
2/3 cups of soy milk (I use silk)
1/2 stick margarine (I use willow rum) a little more may be used
2 cups of pecans
1 teaspoon of vanilla
Mix everything except the pecans and vanilla in a heavy pan.
Stir until everything starts to boil the turn the heat to a low boil, keep stirring the mixture.
Cook until the mixture reaches soft ball stage. (You can put a drop in some water and it stays solid in the form of a ball)
Then, remove everything from the heat and add the vanilla and pecans stir until you batter gets real creamy and cloudy.
When it gets cloudy it is time to drop it onto wax paper and let cool.
Note: If you mixture becomes too thick add 2 tbs. of warm soymilk or as need but you don't want the mixture runny
SO HOW'D IT GO?
P.S. My brother's wife is from New Orleans they have lived there for years now and these taste just as good as any homemade or confectioners shop creation ive had while visiting.
Very yummy and boy are they sweet! I made mine with roasted sunflower seeds as im allergic to nuts and they came out fantastic. As far as directions they were very good though i prefer mine a little firmer so i let it go a bit longer on the stove. Also not sure if it was from the salt on the seeds but my mixture never got cloudy at the last stage but thats ok it still worked. My only qualm or tip id give is instead of dropping onto paper (or in my case a lightly greased cookie sheet) next time i will use muffin cups so i can make them thicker and therfore a little less fragile to handle. Overall im highly impressed :)>>>.
This is the second year in a row I've made these for the holidays and they are delicious. So addicting. beware: they are sweet =-)
I was suspect that a vegan version of our beloved pralines would be a disaster, however these were quite good. Enough to encourage over-consumption on a Valentine's evening resulting in a monstrous sugar crash!
We used almond milk and cashews, instead of soy and pecans.
I will pass this recipe on!
Thanks!