• Tommy Centola

Orange Pralines

Updated: Jan 4

The Plaquemines Parish Orange Festival is held the first weekend in December. Held at historic Fort Jackson in Buras, Louisiana, the festival celebrated it’s 69th anniversary. Some of my cousins live in Belle Chasse. My cousin Ann makes some of the best pralines I have ever tasted. So, here is a little twist on pralines to bring the Orange Festival a sweet taste.

1 quart Heavy Cream

2 1/4 cups granulated Sugar

1 Orange

1 tablespoon light Corn Syrup

1 1/2 cups Pecan Pieces

Cover a countertop with two or three sheets of parchment or waxed paper.

Pour the cream and sugar into a large heavy-bottomed pot. Grate the rind of the orange over the pot. Add the corn syrup and pecan pieces. Over medium heat, stir the mixture often until it becomes very thick and a candy thermometer registers 275 degrees, about 1 hour.

Remove the pot from the heat. Drop the mixture by the tablespoon, onto the parchment paper, working quickly. Cool completely.

Lift the praline off the paper with a thin knife. Store in an airtight container between layers of parchment paper at room temperature for up to two weeks.

Enjoy!!!

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