Sweet Heat Louisiana Pralines
Crazy as it sounds, but oh so good if you like just a touch of heat with your foods…even dessert!
Ingredients
- 2 Tbs Heaping tablespoons DGF Candied Jalapeno Relish
- 1 Cup Granulated white sugar
- 1 Cup Light brown sugar, packed
- 1/2 Tsp salt (I prefer sea salt)
- 1/2 Cup (4 oz) evaporated milk
- 1/2 Stick (4 tbs) stick butter, softened
- 1 Tsp Vanilla extract
- 1 1/2 Cups Whole or coarsley chopped pecans
Instructions
- Stir in sugars, salt, and dgf peppers and evaporated milk in medium sized saucepan. (NOTE: if you don’t use the dgf peppers, up the granulated sugar to a full cup.) Bring to rolling boil, stirring constantly. Once it begins to boil, set timer for 5 minutes and keep stirring. Once timer ends, turn off heat, add butter, vanilla and stir until mixed well. Then add the pecans and stir again until pecans are coated well. Allow mixture to sit for 3-4 minutes, then stir again for about 10-15 seconds. Repeat 1-2 more times, until you begin to notice the mixture beginning to set up as it cools. Using a tablespoon, scoop up a dollop of mixture and transfer to the wax paper. I use second tablespoon to rake the mixture off the spoon onto the wax paper. You should get 14-18 pralines from a single batch. Allow to cool completely. The pralines will harden as they cool. Enjoy a really unique, slight sweet heat treat!
