It might appear that I had fallen off the face of the earth, and at times it has felt as much. A computer that crashed for the last few weeks has been the culprit of my absence on this site and visiting yours. A busy few weeks would have kept me away some, but not to the degree that I have been gone -since starting my blog. Many have written to check up on me- I am most appreciative as you took the time to see if all was well.

Today’s post is in part what I have been up to- full work weeks and then-300 pralines, 900 macarons, 3000 cheddar biscuits, 60 lbs of nuts to name a few. Has it been fun-you bet and the expertise from crafting so many of one item is awesome. What else did I cook, well nothing, except 2 batches of brownies, 3 Caramel Pound Cakes and 100 more macarons. You see Southern cooking has caught up to me or better yet around me. The result- the dreaded but much needed diet is my new reality. My food now consists of two protein liquid meals, 7 oz of meat and 2 cups of salad. I am finishing my 4th week and am melting away. I have about 2 more months of this to eliminate the side effects of A Yankee in a Southern Kitchen.

Don’t despair, I have an exciting plan- the next few months are going to be dedicated to a good deal of baking for the holidays. This will allow me to stay on my food plan, sampling a tiny forkful of my creations which I will then palm off on someone who doesn’t have a weight issue or doesn’t care. Besides, I have so gotten into baking and I have so much that I want to try-I figure holiday time is perfect. Though, I am going to throw in a few non dessert recipes just to balance the sweet and salty.

To kick off the baking months ahead, my next post is going to feature one of the greatest Southern Cakes you will ever have. This will coincide with my 100th post and a giveaway to celebrate. So do stop back, because in the next few days I will be posting the giveaway and recipe.

On with the Pecan Pralines. Two versions one for the gutsy and the other for the faint-hearted. In case you thought I had a typo for my title post, I will repeat today’s food choice-Buttermilk Bacon Pralines. Just in case some of you are a touch squeamish about combining pork with sugar candy, I will offer the sissy alternative-Charleston Pralines. That being said, I really suggest you just go for the pork as it is every bit of a surprise and a good one.

I am by far not an expert-as I somehow lived in the South for 30 years and hadn’t had the pleasure of eating a praline until I made one. Additionally, I figured after the macaron fiasco that I had learned my lesson, when asked the question once again. Can you make Pralines? Sure, I can. Do you want the traditional? Yes, I need 300 of them. How could I do this again, yes without even having the faintest idea of what I was getting myself in to?

But armed with a new candy thermometer, bags on end of pecans, sugar, butter, my bourbon vanilla and everything else needed for the recipe, I set out to make pralines.  I had no idea what to expect and learned that if you work too quick the sugar syrup runs and your pralines spread to far on the board. If you don’t work fast enough the sugar mixture becomes sort of globby and uncoroperative.

By the time that I had finished 200 of these 2″ mounds, I had the ins and outs of praline making down pretty good. A failed batch of pralines made it back in the pan rather than the trash to be reheated and reworked after adding a touch more butter to hasten the softening. To my surprise them came out wonderful and I learned that this is a forgiving candy that allows for some reworking.

This is a traditioanl Southern candy and there are many versions. The recipes that I used is lighter than the ones to be found in New Orleans. I chose to add twice as much nuts as suggested and was quite happy with the outcome. These are really easy to make as the candy just goes to the soft ball stage. They make a great gift and are good topped on ice cream.

I just recently made a batch of Bourbon Vanilla Ice Cream for my daughter’s beau to celebrate his birthday. He is gluten-intolerant so loved a scoup of the ice cream on a baked apple with the praline crumbled on top.

Having made candied bacon months ago and finding it heavenly, I decided to try another praline recipe using buttermilk and bacon. These are supposedly good with cocktails and will most certainly surprise the nibblers as they bite into a sweet-salty-outrageous confection studded with crispy bacon bits.

After trying both versions, I am a huge fan of version number two. These are less sweet, a touch tangy, and the bacon………well don’t wimp out, these are worth having a cocktail party just to serve them and surprise your guests. Without the bacon, these keep well for a few weeks stored in an airtight container. After a day or so, they change color to a milky white, don’t let that bother you.

Charleston Pralines

Adapted- James Villas, The Glory of Southern Cooking

2 cups firmly packed dark brown sugar

2 cups granulated sugar

 4 tablespoons butter

1 cup evaporated milk

1 cup whole milk

1/4 teaspoon sea salt

2 teaspoons of Bourbon Vanilla or 1 1/2 teaspoons vanilla

3 tablespoons light corn syrup

2 cups broken pecan pieces

2 cups pecan halves

In a large, heavy saucepan, combine all the ingredients minus the pecans.

Mix the ingredients well, while slowly heating over a medium to medium high heat.

Meanwhile lay out on the counter sheets of wax paper with a hot pad near by to accomandate about 30 to 40 pralines.

Cook the mixture, sirring often till the candy thermometer registers 240 degrees. This is the soft ball stage. All in all this should take about 20 minutes to get to this point. As soon as it reaches 240 degrees, remove from the stove and let cool a minute or two.

Begin stirring with a wooden spoon and beat the mixture with a strong arm till it becomes creamy.

Add the pecans and pecan pieces and stir till well blended, then let the mixture rest for a minute or so.

Using a tablespoon, spoon out a heaftyspoonful and drop on the wax paper. Make sure you get a good bit of nuts witheach spoonful. Repeat until you have finished with all of the candy.

You want the pralines to spread just a little bit but not be too runny. If this happens you can scoop the pralines back into the pot using a spatula. If some of the mixture gets to hard then reheat it till if resoftensand repeat with the spooning process.

Let cool till set and milky about 10 to 30 minutes. Gently peel off the wax paper and if still warm you may sit them on a rack to cool some more. Store in an airtight container with wax paper between layers.

Since I had so many to make I doubled the recipe and it worked out just grand. Be careful the mixture is hot and you could easily burn yourself.

 

Buttermilk Bacon Pralines

Martha Hall Foose-Screen Doors and Sweet Tea

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup buttermilk

1 tablespoon light corn syrup

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

4 tablespoons unsalted butter

1/2 teaspoon vanilla extract

1 cup chopped pecans

1 cup whole pecans

1/2 teaspoon orange zest

4 slices bacon, cooked crisp and crumbled-make using the microwave for crispier bacon.

Again using a heavy bottomed deep saucepan, combine the sugars, buttermilk, baking soda and salt. Cook slowly over medium to medium high heat for about 20 minutes till the thermometer measures 240 degrees.

Remove from the heat and add the butter, vanilla, pecans, orange zest and bacon. Beat the mixture like the dickens using a wooden spoon until it gets smooth and creamy. Just be careful as the mixture is hot and you dont’ want to burn yourself. Drop by teaspoons onto waxed paper or a silicone mat. Let stand for about 30 minutes till cool and firm. Store in an airtight container with wax paper between layers.