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.

Looking for the Perfect Valentine's Day Dessert?

In my twenty years as a chocolatier and candy maker, I have made hundreds of truffle recipes. I have found that the classic truffle recipe is still the best. This simple recipe can be made by anyone capable of mixing three ingredients together. People who want to challenge themselves may want to experiment with some of the advanced techniques offered at the bottom of the recipe.
Ingredients:
1 cup of heavy whipping cream
2 Tbsps. Karo syrup
8 oz. finely ground dark chocolate (I recommend Barry Callebaut)
1 Tbsp. unsalted butter
Directions:
• Boil Karo and cream. As soon as the mixture comes to a boil remove from the heat.
• Whisk in chocolate and unsalted butter, stir until smooth.
• Pour into a cooling pan lined with waxed paper.
• Refrigerate 10 minutes.
• Put in a kitchen aid with the paddle attachment and beat on medium for 30 seconds (this process can be done by hand).
Beginners: Roll into balls and roll in cocoa powder, chocolate chips, shavings, roasted and chopped nuts or sprinkles.
Intermediate: Roll into balls and dip into tempered dark chocolate.
Advanced: Shell mold in dark chocolate to create an elegant presentation.
Store truffles in the refrigerator, the truffles will last a couple weeks if kept refrigerated.
Tips:
• Add your favorite liquor to the mixture. 2 Tbsp. to taste can be added with the butter and chocolate step. I recommend Chambord, Grand Marnier or Rum.
• To add dry spices, tie the spices into cheesecloth and boil with the cream and Karo.
• Most grocery stores have an all natural section where all natural chocolates and sprinkles can be purchased. I recommend India Tree brand all natural sprinkles.
• Pair with a nice red wine, I recently tried Ferrari-Carano Cabernet Sauvignon and really enjoyed the combination.
This recipe is very easy but if you would like to expand your chocolate knowledge, I am teaching truffle classes throughout February. The classes cover tempering and shell molding and each student leaves with a ½ pound of decadent dark chocolate truffles.