French settlers brought the recipe for Praline Pecans to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline. Why is this important? Well, these Praline Pecans are so good on a fruit salad. They add that little extra something to it. Your friends will wonder what makes their salad so good. You can smile and say it's the love you put in it.
1 1/2 cups coarsely chopped pecans
1/4 cup firmly packed dark brown sugar
2 tablespoons whipping cream
Combine all ingredients; spread into a lightly buttered 9-inch round cake pan. Bake at 350° for 20 minutes, stirring once, or until coating is slightly crystallized. After the first 10 minutes, stir and sprinkle with 1 1/2 Tbsp. dark brown sugar and bake for 10 more minutes. Remove from oven; stir and cool. Store in an airtight container.
Praline Almonds: Substitute 1 1/2 cups chopped sliced blanched almonds. Bake at 350º for 15 minutes, stirring once. Yield: about 1 1/2 cup
Till next time.........