My San Francisco Quest for the Perfect Southern Pralines

In case you couldn't tell by my terrible lack of updates, I have been running around like a madwoman this holiday season. I've been expanding my selection to fit some custom orders (peanut butter and jelly cookies anyone? Or how about ginger-nutmeg tea cakes? With handmade candied ginger. BAM! You got it!) as well as trying out my hand at making some southern candy for my own gifts to loved ones.

Take, for instance, these southern pralines:

They're aaalmost where I want them to be. I just have to get them a bit thicker, which means moving a bit faster.

What are southern pralines, you ask? I don't know if they have a comparison to California candies... They taste like caramel-drenched, toasted pecans and are a bit chewy, but more crumbly when you bite into them. Then as you chew them, the sugar melts on your tongue. After you've eaten them, the caramel flavors linger, leaving your mouth warm and full of nutty-syrupy sweetness. Oh my, I'm terribly sorry, I got carried away there... The point is: they're worth trying.

But making them at home is another story. Candy is, after all, serious business. It requires speed, dexterity, and a lot of intuition. Candy thermometers are only so accurate. Sometimes you just have to know. Which is much easier said than done, especially in my case.

Each year, I order a praline gift basket for my mom for Christmas. I always order from Savannah Sweets, a waterfront store that we stepped into one day on a trip to Savannah. They look like this:

So, yes, they are much prettier than mine. But I have faith that I will work up to this in approximately three more tries. In the meantime, all my friends are eating up the leftovers. I also happen to be putting the crumbles on top of my yogurt in the morning. Shhhh...

The recipe I am using is the traditional praline recipe from The Ultimate Southern Living Cookbook. It's deceptively simple. Just make sure you have a candy thermometer. And if you don't, they're like five bucks.

Southern Pralines

Recipe Adapted from The Ultimate Southern Living Cookbook

Makes about 24 pralines (just enough for gift-giving!)

Ingredients
2 cups sugar (I'm thinking of experimenting with other types of sugar, but the verdict is not yet out)
2 cups pecan halves
3/4 cup buttermilk (or use a substitute with whole milk and cream of tartar, vinegar, or lemon juice; just Google it)
2 tbsp unsalted butter
1/8 tsp salt
3/4 tsp baking soda

Directions
1. Combine all ingredients except the baking soda in a large saucepan. Cook over low heat, stirring gently with a wooden spoon until sugar dissolves.
2. Cover and cook over medium heat 2-3 minutes to wash down sugar from the sides of the pan.
3. Uncover and cook to 234F (aka the "soft ball stage"), stirring constantly.
4. Remove from heat and stir in the baking soda quickly.
5. Beat with a wooden spoon just until it begins to thicken. It will lose its gloss.
6. This is where you have to work quickly: Drop by tablespoons onto greased wax paper; let stand until firm. That'll take at least 30 minutes.

New Treat: Double Chocolate-Pecan Toffee

This stuff is no joke. It starts with a thick toffee center, then has a layer of dark chocolate and toasted pecans on one side. I let that set, and then I pour another layer on the other side. So, yes, this is the real deal.

Now being offered for $5.00 by the box, which is five big chunks (that's a whole lotta toffee for you and your friends).

And I'd give the recipe out for this one, but some things are better kept secret. Hmmm...

That's some hot toffee right there.

Granola Bars Make Granola

What a concept: When granola bars break while you're cutting them, they become delicious granola, that tastes fantastic with Fage Greek yogurt and bananas.

This granola is the remains of this recipe. It was absolutely delicious.

FROM THIS....

TO THIS!

Backpacking Granola Bars

Before my backpacking trip, I made my own customized granola bars. I did this for several reasons:

1. Nature Valley bars bore me. They crumble and make my throat dry. Ugh. 
2. I like my bars sweet, but not Chewy brand sweet.
3. I really like apricots, cherries, and chocolate together, and I haven't found a solid bar that combines these without being cloyingly sweet.
4. Because I wanted them to break up into granola for later. They did.

Sweetened coconut for a substantial texture and much-needed sugar fix

Solid ingredients: Quaker oats, organic vanilla, freshly dried fruit

Apricots, cherry-flavored cranberries

First, you bake all the dry ingredients as if you were making granola

Lots of texture from pressing all the ingredients together and then baking.

Major Nomz: Cut these into squares and then pack in a freezer bag for transporting in your pack. Freeze at home for a healthy, go-to snack.

Backpack Granola Bars

Adapted from Smitten Kitchen

Ingredients

2 cups of old-fashioned oatmeal

1 cup of nuts (I used pecans, but almonds, walnuts, pretty much anything is good)

1 cup shredded coconut (I prefer sweetened for this recipe)

1/2 cup of toasted wheat germ or all-purpose flour

1-2 tbsp butter (melted) or olive oil

2/3 cup honey

1 1/2 tsp vanilla extract

1/4 tsp salt

1 cup of dried fruit (assorted, use whatever you fancy)

1/2 cup of chocolate (more or less or even none, but make sure you adjust the dried fruit or nuts accordingly)

1. Preheat the oven to 350F. 

2. Butter a baking dish (any size will do, though I used an 8"x8" and a 4"x8" to spread out the bars, but it depends how thick or thin you want the bars to be). Line with parchment paper for easy cleanup.

3. Toss the oatmeal, nuts, and coconut together with the butter or olive oil on a sheet pan. Bake for 10 minutes, stirring frequently to avoid burning. This is like making a simple granola. 

4. Transfer this to a large bowl and mix in the wheat germ or flour, honey, salt, and the vanilla until well coated. Reduce the oven to 300F. 

5. Mix in the fruit and chocolate. Pour into the baking dish and PRESS really hard into the pan so everything sticks together. I used a rubber spatula for this. 

6. Bake 25-35 minutes or until lightly browned on the edges. Cool completely (2-3 hours) and then cut into squares.

Store these in the freezer until you want to eat them or carry them with you. If you lose parts of the bars while you're cutting them, just save the remains for granola over yogurt or something equally as delicious.

All ready to go!