Sugar and chocolate have composed a vast chunk of my diet lately.
Not like that’s anything out of the ordinary…
Maybe I’ve just noticed more this week?
Whatever. This habitual dependence needs to cease and desist. On the real.But see, when you spend consecutive days by your lonesome in a confined studio apartment; in which, no matter where you sit you’ re left in full view of the kitchen’s gracious arms…
Well, chocolate and sugar start looking extra friendly.
Okay, that didn’t sound pathetic or anything. What an along came Polly pissy pants I am. Let’s cut that out.
Now…you have to, have to, have to believe me when I say, that under normal circumstances, I would never cook something like this in the microwave.
I repeated three times…you have to believe it. There’s a rule or something I’m sure.
Popcorn–duh; frozen vegetable–yeah, sure; confections–No.
This isn’t a weird cancer fear kind of thing, it’s a I’m without a candy thermometer right now and wanted pralines kind of thing. It happens.
At least be impressed that I can say microwave in Italian. And labeled mine accordingly.
Back in October, my cocky little kitchen captain self learned a valuable lesson about boiling sugar without a candy thermometer.
It was a rather nasty incident. Destroyed pots, nasty smells, smoke clouds, blood streaming down hands.
I don’t really like to talk about it. Moral being, we just don’t go there anymore.
If a recipe requires that you boil something to a specific temperature, I don’t care how many carrots you been eating… honey child, there ain’t no eyeballing that.
You best believe it. I done went and broke out my soulful preaching mama voice. There’s surely a rule about that too.
No joke though, these pralines turned out pretty dagum delectable. Would we really be here right now if they were nasty little cruds?
Don’t think so.
As soon as I’m back home in my well-equipped kitchen, I’m gonna whip up a batch of these fuss-free, five-minute beauties. And then, I’ll break out the thermometer and go through the whole standing-over-a-pot stirring jig. When all’s said and done, we’ll do a little side-by-side taste analysis. Just for kicks and giggles. You know.
My boss would seriously die if she saw this. Like fall over. The end.
The woman uses her microwave as a bread box. Legit…stores bread and flour and rice cakes in the microwave.
I set aside half of these to give her, then tell her how they were made. Unfortunately, I haven’t yet had the opportunity to do so… and her original half has dwindled down significantly.
I suppose that attests to their not being grody.
Pralines in themselves are the bees’ knees.
Microwave, stove top, whatever… they’re freaking good. Sugary delicious declarations as to why the kitchen of the south is currently rising again.
That said, corrupting these nut-tastic candies with sinfully deep dark chocolate then blessing them with a sprinkle of coarse sea salt gives them a very well-polished edge.
An edge I highly recommend you visit.
And possibly allow yourself to fall over.
Oh the glorious free fall.
- 2 cups light brown sugar
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 2 cups walnuts (or pecans)
- 2 tbsp butter
- 1 tsp vanilla extract
- 10 oz dark chocolate
- 1/2 tbsp butter
- coarse sea salt for sprinkling
Line 2 cookies sheets with either wax paper or greased tin foil. Set aside.
Combine the sugar and cream in a large glass bowl. Microwave on high for 5 minutes. Stop and stir the mixture. Return to microwave for 5 minutes more.
Then, stir in the nuts and microwave for 3 minutes more. Remove from microwave, stir in butter and vanilla. Let mixture stand for 5-10 minutes.
Drop the mixture by tablespoon onto prepared cookie sheets.
In the meantime, melt the chocolate and butter in a saucepan or double boiler over low heat. Stirring often, take care not to burn.
When pralines have set dip each into the melted chocolate and return to cookie sheet. Before the chocolate hardens, sprinkle each with a dash of coarse sea salt. Allow chocolate to harden, then store in an air-tight container in the fridge.
Or stuff in your face…totally up to your discretion.