I will admit it to being a shameless cookbook collector. I probably have a book produced by every Junior League in America, plus numerous Food network stars, chefs from New Orleans, to Nashville, and every strange little restaurant we have visited that has printed one, particularly if it happens to be a beach location. I own an Elvis cookbook, called “Are You Hungry Tonight,” a cookbook from Disney land staring Mickey Mouse as the chef, and a cookbook solely pertaining to perfect funeral dishes. That’s just the beginning. The rest of the story is that I read them all- many times over. Some recipes are so silly it’s tempting just want to make them for fun, some seem outlandish and yet turn out to be our favorites, and some just seem impossible. The recipe I made yesterday fits into the last category. Many of my regional Junior League cookbooks are from the south and feature recipes for pralines, that New Orleans delicacy we love so much. I was inspired to try and make a batch with Mardi Gras on the way, plus a request from my son. Rather than hunt down the candy thermometer, I decided to take on the challenge of trying several of the microwave praline recipes to see what would work best.
Granted, the fears were numerous. Would the bowl explode? Would I be permanently scared by burning sugar? Would I waste money on a failed experiment (not for the first time)? Would our somewhat geriatric microwave even cook something for that many minutes? Well here’s what happened, I liked the recipes that contained cream, not condensed milk, and light brown sugar (who buys dark brown sugar?). Extra vanilla never hurts and a pinch of salt tamed the sweetness. That’s about it. Really the poor old microwave did all the work. Seven minutes of melting and seven minutes of boiling. That’s pretty impressive. No injuries occurred and the reward was having delicious and actually quite pretty pralines. The first ones out were a little glossier so moving fast at the end is a big deal. They aren’t quite as perfect as those round little nuggets I buy at Aunt Sally’s in New Orleans. But here’s the deal: I made them in 15 minutes in the microwave. And now that I have a recipe we love, they will be made many times more. What a yummy little treat for 15 minutes of time and one bowl to clean. I think you’ll like this one just in time for Mardi Gras next week! Enjoy!
Ingredients
2 cups light brown sugar
1 cup heavy cream
½ stick butter
2 cups chopped pecans
1 Tbsp vanilla
½ tsp salt
Directions
In a large glass microwave safe bowl add brown sugar and cream stirring to thoroughly combine.
Microwave on high for 7 minutes.
Remove bowl from microwave to a heatproof surface and stir in butter to melt.
Microwave on high for seven minute.
While mixture is cooking, line 2 baking sheets with parchment paper or waxed paper.
After 7 minutes, remove bowl to a heat proof surface and beat vigorously while adding pecans, vanilla, and salt.
Drop pralines by the tablespoon on prepared baking sheets.
Allow to cool and harden before removing.
