9/23/16
Fall, it’s my favorite time of the year. If only we could just keep one time and quit changing it. The older I get the worse it seems to affect me. Enough about me, deciding what recipe each week seems to be a feat in itself. I have been experimenting the past six months or so on using my candy thermometer.
My Grandma Margaret used to make the best peanut patties & peanut brittle. I have tried several times to make the patties with no success. Funny thing about the peanut patties, my mother in law (Jo, yes I know there is lots of confusion with the name) makes them just like my Grandma. She actually uses her recipe. That is my challenge this fall is to master it. Now the peanut brittle on the other hand I think I’ve gotten it. Not Grandma’s recipe, but definitely light and airy with a nice flavor.
I have decided to try pralines… I have no reference on a specific recipe so it has been trial and error. All three of these recipes are ones that are a bit costly to make so you want to be precise. The mistakes were edible just not set up or having the right consistency. I am generally not precise in the kitchen but I have found with candy you have to be…..not fun but the results are definitely worth it. A side-note, every microwave candy recipe I’ve ever tried has been a huge flop, so I’m all about the stovetop method, takes longer but works for me. I also used a metal pan.
The one thing I have found for sure is a good thermometer is essential. I have had the ones with a lil cap on the top forever (have reinvested several times) and have just recently invested in the Pampered Chef version.https://www.pamperedchef.com/pws/carlieharrison/shop/Cook%27s+Tools/Timers%2C+Thermometers+%26+Scales/Candy+Thermometer/2244. The Pampered Chef thermometer is by far the best I have used. The other type has the clip at the top that moves and it never fails I stretch it out, and be it cleaning or cooking it’s not sealed well and moisture gets in there and the condensation makes it hard to read. Plus I used the round the first time making the pralines with no success and the next time used the Pampered Chef one and the recipe was a success.
A great hint for measuring sticky ingredients you need for a recipe. First spray your measuring cup with cooking spray. I generally use what I have on hand, butter or canola; it will not affect the flavor. When you put in the corn syrup in there, it slides right out. Use this method when measuring honey, peanut butter or molasses as well.
I tried wax paper the first time to set the pralines on. They stuck use parchment.
Just to reiterate… this is a recipe that has to be precise, although the second time I made this I could tell it was going to make I added a few more pecans. The temperature and color are mentioned for a reason. I did not pay close attention to that prior. The weather also has a tendency to effect cooking (humidity) so take heed when you make certain things.
For your own sake, be sure and give these away as soon as possible, the recipe does not make many but they are like potato chips, you can’t eat just one.
Voila’
