Delicious homemade pralines!
These are sooo good! We made them for the first time this year off a recipe we adapted from allrecipes.com. These would make GREAT gifts, but so far we've eaten nearly the entire recipe. (Whoops.)
Nicole's Pralines
1 egg white
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup white sugar
1/2 cup brown sugar
3/4 teaspoon salt
1 tablespoon vanilla
1 pound pecan halves
Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet. In a bowl, beat the egg white until foamy. Mix in cinnamon, sugars, salt, and vanilla. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet. Bake in preheated oven for 1 hour, stirring every 15 minutes.
Eat, eat, eat!! They are especially good while they are still warm. Don't box them up before they cool, and they'll stay wonderfully crisp.
Note: When I make these again, I might add a tablespoon of whisky or amaretto to the coating mixture. I didn't think of it until I was already toasting the pecans, but it would be divine. As well, you can adjust the amount of sugar and salt to your tastes. The recipe above makes a pecan that's coated with the sugar mixture, but not encased or clumpy.
Nicole's Pralines
1 egg white
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup white sugar
1/2 cup brown sugar
3/4 teaspoon salt
1 tablespoon vanilla
1 pound pecan halves
Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet. In a bowl, beat the egg white until foamy. Mix in cinnamon, sugars, salt, and vanilla. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet. Bake in preheated oven for 1 hour, stirring every 15 minutes.
Eat, eat, eat!! They are especially good while they are still warm. Don't box them up before they cool, and they'll stay wonderfully crisp.
Note: When I make these again, I might add a tablespoon of whisky or amaretto to the coating mixture. I didn't think of it until I was already toasting the pecans, but it would be divine. As well, you can adjust the amount of sugar and salt to your tastes. The recipe above makes a pecan that's coated with the sugar mixture, but not encased or clumpy.
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