Recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin
It all started when Mike and I took a cooking class at New Orleans School of Cooking during one of our many trips to NOLA–what a fun afternoon. A recipe for pralines was demonstrated and Mike even volunteered to assist the chef in scooping out the luscious delights. I wish I had thought to take a picture back then, but I was just enjoying the moment (sitting back watching Mike work in the kitchen). When we got back home, I could not wait to try out the recipe. Unfortunately, it was a total flop (not because of the recipe, but my inexperience)–my consistency was way off, the pralines were too gooey and didn’t harden properly. The consistency was better on my next batch, but as the pralines hardened, they were full of sugar crystals. So my quest began to find the “perfect” praline recipe (at least from Mike’s and my perspective). Over the years, I tried many different recipes for pralines and was amazed at how many different techniques there are for making pralines. I would go on binges trying all sorts of recipes and techniques to create this perfect decadent treat. After many binges and corresponding sugar-highs and crashes, I came up with our perfect praline recipe, which I am now willing to share. This is my tried and true praline recipe, with step-by-step instructions to help you make this creamy, fudgy, crunchy, sweet treat. CAUTION: THEY ARE ADDICTING!