Ronco may have popularized the expression “Set it and forget it”, but the term had to be coined after someone made these After-The-Dance Pralines.
I was taken by this recipe because a) I wanted to make pralines b) I don’t (yet) own a candy thermometer c) This recipe did not involve a candy thermometer d) I’m very taken with everything Southern these days e) It had a cool little blurb which I will of course share with you.
This beloved Louisiana confection got its name from the tradition of young women in New Orleans making them before going to a ball and then enjoying them with friends (and beaux) at their homes afterwards.
Get ready for this. The recipe calls for a grand total of three ingredients involving pretty much zero effort and then going to sleep while they bake. I can totally do that and in fact I did!
I woke up this morning and for breakfast, yes breakfast I enjoyed a very light and airy pecan-filled praline full of caramel goodness. Whether you pronounce it “Pray-leen” or “Prah-leen”, we can all agree these are ridiculously simple and delicious.
After-The-Dance Pralines (Southern Living – 1,001 Ways to Cook Southern)
Makes 20 pralines
- 1 cup firmly packed light brown sugar
- 1 egg white, beaten
- 1 1/2 cups chopped pecans, lightly toasted
- Preheat over to 400F.
- Stir together brown sugar and beaten egg white, and fold in chopped pecans.
- Drop heaping tablespoonfuls onto a heavy-duty aluminum foil-lined baking sheet.
- Turn off oven; place baking sheet in oven, and let pralines stand 8 hours in oven.