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Digital Marketing Specialist Ciara Rouege's family recipe for pralines

This Black History Month members of the KHOU family are cooking up beloved recipes — everything from entrees to desserts.
Credit: ASSOCIATED PRESS
Jaye Cuccia, owner of Evans Creole Candy Factory Inc., makes pralines in the confectionary store in the French Quarter section of New Orleans, Tuesday, Feb. 8, 2011. Cuccia said she raised prices in late November for the first time in about eight years, from $14.95 to $18.90 for a box of 10 pralines (AP Photo/Gerald Herbert)

HOUSTON — HEB and members of the KHOU 11 News family present their favorite African-American cuisine complete with beloved family recipes.

Ciara's family praline recipe

INGREDIENTS 

  • 1 cup granulated sugar 
  • 1 cup brown sugar 
  • 1/2 cup evaporated milk 
  • ½ cup condensed milk 
  • 4 tablespoons salted butter 
  • 2 teaspoons pure vanilla extract 
  • 1 1/2 cups chopped pecans 
  •  

EQUIPMENT/TOOLS

  • Wax paper (this is what you’ll drop the praline mix on) 
  • Large wooden stirring spoon (rubber spatula works, too) 
  • Candy or digital thermometer 
  • Heavy-bottomed pan (preferably cast iron or a Dutch oven) 
  • Tablespoon 

INSTRUCTIONS 

  1. Set stove to medium heat 
  2. In the pan – combine white sugar, brown sugar, butter, condensed milk and evaporated milk. 
  3. Stir! Stir! Stir! Until sugar has completely dissolved. It’ll begin to get foamy, and that’s how you know it’s close. (Use candy thermometer to watch temperature – you want it to get to about 240 degrees.)  
  4. Take praline mixture off stove. Add vanilla extract and chopped pecans. 
  5. Stir until pecans are evenly distributed throughout the mixture.  
  6. Let mixture sit for about 60 seconds. You want the mixture to cool off a bit but stay warm. Mixture should lose a bit of its shine and thicken.
  7. Take tablespoon and drop small scoops about 3 inches apart from each other onto wax paper. Use back of smooth to gently spread into oval or circular shape.  
  8. Let cool for about 15 minutes. 

If it’s hard and crumbles, then your praline mixture cooked for too long. If the mixture is runny and thin, then it didn’t cook for long enough. Deliciously sweet, melt-in-your-mouth pralines take practice  -- but you can do it! 

Hopefully, this tradition brings as much warmth to your home as it has to ours.

ENJOY!

 

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