It seems that I'm in a southern kind of mood. After a successful attempt at baking a red velvet cake (I used the recipe from the cookbook, Heirloom cooking with the Brass Sisters) I decided to try my hand at pralines from a recipe in a Williams-Sonoma cookbook. Either I cooked the sugar a bit too long (I wanted to get that nice brown color) or we stirred the mixture too long but my pralines ended up being a hardened mass of pecans. I was so disappointed but we were still able to salvage the candy coated nuts and will use them as a topping for ice cream or another cake. If any southerner out there knows of a fantastic praline recipe, send it our way!
Sunday, May 31, 2009
Red Velvet Cake and Pralines
It seems that I'm in a southern kind of mood. After a successful attempt at baking a red velvet cake (I used the recipe from the cookbook, Heirloom cooking with the Brass Sisters) I decided to try my hand at pralines from a recipe in a Williams-Sonoma cookbook. Either I cooked the sugar a bit too long (I wanted to get that nice brown color) or we stirred the mixture too long but my pralines ended up being a hardened mass of pecans. I was so disappointed but we were still able to salvage the candy coated nuts and will use them as a topping for ice cream or another cake. If any southerner out there knows of a fantastic praline recipe, send it our way!
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I love Red Velvet cake! It's one of my favorites. This one was good. I think we'll tweak it a bit, but the foundation is there!
ReplyDeleteAs for the pralines, we've got some work to do there. They crystallized instead of remaining a viscous liquid...any ideas why?