Happy National Praline’s Day!
Good morning and Happy Friday! Today I will be working on wafer paper flowers (pictures to come) and honoring National Pralines ‘s Day! One of my classmates told me yesterday was National Pecan Sandies’ Day-which I missed but I am not going to miss out on this one.
NATIONAL PRALINES DAY
National Pralines Day is observed annually on June 24th. This day honors the praline, a confection made from nuts (whether in whole pieces or ground) and sugar syrup. Pralines may also refer to any chocolate cookie containing the ground powder of nuts.
There are a variety of pralines to be enjoyed:
Belgian Pralines – contain a hard chocolate shell with a softer, sometimes liquid, filling.
French Pralines – a combination of almonds and caramelized sugar.
American Pralines – contain milk or cream and are softer and creamier, resembling fudge.
The powder made by grinding up sugar-coated nuts is called pralin. This is an ingredient in many types of cake, pastries and ice creams. When this powder is mixed with chocolate, it becomes praliné in French, which gave birth to what is known in French as chocolat praliné.
Found this recipe from Allrecipies.com. I will be trying this out today and posting some pictures. Please send in your pictures as well.
1 1/2 cups toasted pecans
1 1/2 cups white sugar
3/8 cup butter
3/4 cup brown sugar
1/2 cup milk
1 teaspoon vanilla extract
Line a baking sheet with aluminum foil.
In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Drop by spoonfuls onto prepared baking sheet. Let cool completely. Enjoy!
Happy Praline Day!