New Orleans Coconut Pralines Recipe Recipe For Chicken

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

COCONUT PRALINES

Steps:

• Combine sugar-coconut - milk in a heavy pot -bring to a boil over medium heat. Boil-stirring until the mixture comes to the soft-ball stage-about 239° degrees on a candy thermometer.
• Remove from heat- add butter - beat until mixture begins to sugar.
• Drop in small mounds on wax paper.
• Cool - gently lift with a thin knife. Store in an airtight container.

NEW ORLEANS-STYLE PRALINES

Steps:

• Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
• Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
• Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.

PRALINE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a casserole dish.
• Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
• Dip floured chicken in the egg and again coat with flour.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
• Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
• Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
• Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.