Tuesday, June 21, 2011
Southern Pralines!
Whether you pronounce them prah-lines or pray-lines, they are southern confectionery favorite. These delicious treats are a favorite among our customers, however we cannot always keep up with them. Since pralines taste better made fresh we only make ours once a week and when they are gone they are gone!
At Sweet Pete's we believe in keeping our confections simple, clean and delicious. The praline is no different. We make ours with fresh, whole ingredients and recommend you do the same. Please see our simple, traditional recipe and feel free to call the shoppe if you have any questions!
Recipe:
1 cup granulated sugar
1 1/2 cup brown sugar
1 1/2 stick unsalted butter
1/2 cup heavy whipping cream
1 cup milk
3 cup toasted pecans (toast in oven at 450 degrees for 5 minutes)
1 pinch salt
1 Tablespoon Vanilla extract
Heat butter on high heat, mix in brown sugar, granulated sugar and mix
thoroughly.
Add milk & pecans
Stir all together and bring to a boil over high heat.
Let boil for 20 minutes until thick 240 degrees on a candy thermometer.
Take off heat and add salt and vanilla.
Let sit for 2 to 3 minutes.
Use spoons to portion out golf ball sized portions on a greased cookie
sheet.
Cool and wrap in cellophane or plastic wrap.
At Sweet Pete's we believe in keeping our confections simple, clean and delicious. The praline is no different. We make ours with fresh, whole ingredients and recommend you do the same. Please see our simple, traditional recipe and feel free to call the shoppe if you have any questions!
Recipe:
1 cup granulated sugar
1 1/2 cup brown sugar
1 1/2 stick unsalted butter
1/2 cup heavy whipping cream
1 cup milk
3 cup toasted pecans (toast in oven at 450 degrees for 5 minutes)
1 pinch salt
1 Tablespoon Vanilla extract
Heat butter on high heat, mix in brown sugar, granulated sugar and mix
thoroughly.
Add milk & pecans
Stir all together and bring to a boil over high heat.
Let boil for 20 minutes until thick 240 degrees on a candy thermometer.
Take off heat and add salt and vanilla.
Let sit for 2 to 3 minutes.
Use spoons to portion out golf ball sized portions on a greased cookie
sheet.
Cool and wrap in cellophane or plastic wrap.
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About Me
- Peter Behringer
- I have worked in the confectionary industry since the age of 14 when my mother founded Peterbrooke Chocolatier. She named the business after my sister Brooke and me. I have long had a passion for making confections. Over the last year, I have enjoyed creating a wide variety of hard candies at home. These included pulled sugar candy canes and cast sugar lollipops. In addition to the hard candies, I also experimented with marshmallow, and jellies. When I purchased marshmallow, lollipops, and other candy, I noticed that they were filled with artificial flavors and colors. Many confections contained high fructose corn syrup and other unnatural ingredients. Increasingly, candy was manufactured in Mexico or China. I believed that consumers deserved better. I believed that consumers deserved pure, simple, sweets made the traditional way with real cane sugar while using natural flavors and colors. It became clear to me that there would be a need for my sweet services! A good friend and now business partner approached me about a neat old house in Springfield –a quaint up and coming Jacksonville neighborhood. Everything just clicked and Sweet Pete’s was born!
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