Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Maple Nut Pralines

MapleNutPralines.jpgTo avoid the crowds of holiday shoppers and to give personal gifts, I have started preparing goodies in my kitchen. Today I boiled up a batch of Maple-Nut Pralines. It took me only half an hour to turn out a large batch of confections, and my house smells like maple sugaring time in Vermont. 

 
 
Pralines are a New Orleans-style candy fashioned from sugar, cream, and pecans. I put my own flavor stamp on these sweets by replacing the standard white sugar with pure maple syrup, stirring in walnuts in addition to pecans, and adding a pinch of nutmeg for a festive touch. 
 
I plan to concoct more candies and bake cookies all during December, and will post some of the recipes on this blog. They will be treats I have thought up over the years and enjoy making again and again. These recipes, and many more, can also be found in Cooking at Home. I am going to thumb through the book again, to select a cookie to make for the friends I will be visiting this weekend.

Maple-Nut Pralines

Stacked on a plate or piled in a decorated canister, these make a wonderful host gift or snack for a buffet table. 
 
Makes about 2½ dozen candies
 
Vegetable oil for pans 
2 cups (16 ounces) pure maple syrup
1 cup plus 2 tablespoons, if needed, heavy cream
1 tablespoon unsalted butter
1 cup (4 ounces) walnuts, chopped
1 cup (4 ounces) pecans, chopped
½ teaspoon freshly grated nutmeg
 
Generously oil 2 rimmed baking sheets. 
 
In a heavy saucepan over medium heat, stir together the maple syrup and 1 cup cream. Clip a candy thermometer onto the side of the pan. Bring to a boil and boil the mixture until the thermometer registers 238°F, about 15 minutes. 
 
Remove the pan from the heat and let cool to 220°F, about 5 minutes. Add the butter and stir just until melted and the mixture is creamy, about 1 minute. Stir in the walnuts, pecans, and nutmeg. Immediately, using a tablespoon, scoop up spoonfuls of the mixture and drop onto the prepared baking sheets, spacing them evenly. If the mixture becomes too dry to drop, add 2 tablespoons cream and stir over low heat until melted.
 
Let the candies cool completely. Store in an airtight container at room temperature for up to 3 weeks.
 
Tip
 
Grating nutmeg: The flavor of freshly grated nutmeg is unmatched. Whole nutmegs look like unshelled pecans. Grate your nutmeg, if possible, on a specialized nutmeg grater, which has tiny rasps and usually a small compartment for storing a nutmeg or two. Or, grate the nutmeg with a microplane grater

Tags: candy , maple syrup , pecans , walnuts

Categories: Desserts, Gluten Free, Meatless/Almost Meatless , Recipes

1

lynn @ the actor's diet
December 5, 2010 8:53 AM
 

mmmm! i can't wait to have some of these when we go to new orleans too!

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Kristine Kidd
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