I know, I know. It’s gimmicky. Been done to death. Horribly unhealthy, etc. And I’m really not one to indiscriminately add bacon to things — especially sweets — but it’s something I always suspected might be worth the indulgence, so I’m not sorry for this praline adulteration. Not one bit.
I used my dad’s recipe for pralines and simply swapped out a portion of the pecans for an equal amount of chopped, cooked bacon. The results were pretty much what you’d expect. But if you’re a purist, you can’t go wrong with the original recipe. Just serve a little bacon on the side.
Find Darcie’s post here, and let us know what you think if you decide to try these!
For a roundup of all of our Advent Calendar posts for the year, click here.
If you're looking for a dessert that's a little bit different, these bacon pralines will fit the bill. Deliciously.
- 2 cups white sugar
- 1 stick butter
- 16 Large marshmallows
- 1/2 cup evaporated milk
- 1 1/2 cup pecan halves (toasted)
- 1/2 cup cooked bacon (finely chopped)
If you'd prefer a regular praline to one loaded with bacon, simply remove the bacon and add another 1/2 cup of toasted pecan halves to the recipe, then sprinkle pralines with Maldon or other finishing salt just after you've spooned them onto the surface to cool.
||Prepare your surface by covering a heat-safe area of your counter or a table with freezer paper. Spray paper well with cooking spray. |
||Cook sugar, butter, marshmallows, and milk over medium heat, stirring constantly until all ingredients are melted, then add pecans and bacon. Cook, stirring constantly, to soft ball stage, 240° F. Remove pot from burner, add vanilla extract and beat mixture vigorously with a spoon until it begins to thicken. This will ensure the pralines don't spread too much. |
||Drop mixture by tablespoon or two onto greased freezer paper. Cool to room temperature before serving. |
You didn’t think I’d let Christmas go by without pralines, did you? I’m not capable of such cruelty.
I always tweak the original recipe ever so slightly. This year, I toasted the pecans before adding them to the sugar mixture. That simple step yielded tons of pecan flavor and has earned it a permanent spot in the praline repertoire.
recipe after the jump
Continue reading “Day 23, Pralines”
…and a side of insulin.
I’ll continue to post about pralines every year because they really are one of my favorite things of the season. It just doesn’t feel like Christmas until I have my first bite. After my 20th bite, it just feels like I need a nap.
After making several batches of these in one weekend, I have a few tips to ensure success. First, spray the waxed paper very well; these are sticky suckers that need the lubrication. Second, don’t bother with the candy thermometer until about 5 minutes after you’ve added the pecans; it really just gets in the way and the mixture won’t come up to temperature before that. Third, after you’ve added the vanilla extract, beat the praline batter vigorously until it really begins to thicken and your arm is getting tired. If you spoon them out too soon, they’ll spread too much, which leads to thin pralines that take up far too much counter space.
2 cups white sugar
1 stick butter
16 large marshmallows
1/2 cup evaporated milk
2 cups pecans
1 teaspoon vanilla
Cook sugar, butter, marshmallows, and milk over medium heat, stirring constantly until all ingredients are melted, then add pecans. Cook, stirring constantly, to soft ball stage, 235-240 degrees F. (I always go to 240 degrees. The end result is much better at the higher end of the range.) Remove from burner. Add vanilla and beat until mixture thickens. Drop by tablespoon or two onto greased waxed paper. While still hot, sprinkle with finishing salt.
Yield: 48 small pralines or 15 large.