Halloween candy for grown ups
A recipe for easy, rich and
decadent pecan pralines
Pecan Pralines Recipe
Yields about one dozen. A candy
thermometer will help immensely
with this recipe.
BY BRIAN MEDFORD
I’ve said before that a pecan is the
only nut. Not everyone is a fan of this
proclamation, so I’ll clarify. A pecan is
the only nut that is hardwired to elicit
joy in my Southern brain.
“Pecan” is an Algonquin word that
refers to pecans, walnuts and hickory
nuts. They are a species of hickory trees
and are native to the southern United
States and northern Mexico along the
Mississippi River. Pecans are in my
two favorite fall desserts: pecan pie and
pralines.
When Halloween approaches many
people think of carving pumpkins,
wearing costumes and watching horror
movies that later require an Ambien. I
think of candy.
I love a vaguely pumpkin-shaped
Reese’s in particular. But what I really
want is a pecan praline.
Let’s be real here. I’m not advocat-
ing that you whip up homemade candy
for your costumed front door guests.
Homemade candy for trick-or-treaters
is universally frowned upon. You make
homemade candy for yourself.
I’m a Halloween grinch. Several
years ago, when my heart was three
sizes bigger, I had trick-or-treaters
ring my doorbell. When I answered
the door, they just stood there. It was a
silent stand-off.
They obviously didn’t understand
the trick-or-treating ritual. Finally, I
said, “we both have roles here and
you’re not doing yours.” They blinked
first and half heartly said “trick or
treat.” I gave them candy, turned off the
porch light and ate the rest of the candy
on my couch.
If you’re going to eat candy on your
couch in the dark, make it a pecan pra-
line. They’re a New Orleans tradition
composed of sugar, cream, butter and
pecans. I add bourbon. They resemble
a round maple sugar candy encasing
whole or chopped pecans.
These pralines make Grinch-dom
nearly impossible. I smile as I eat them
in a darkened house every Halloween.
Brian Medford is the owner of
Idlewild Biscuits and Bakes in Astoria.
He teaches cooking classes at The Pan-
try in Seattle. Contact him at blmed-
ford@gmail.com
10 // COASTWEEKEND.COM
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5 ounces pecans (halves or
chopped)
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1 1/2 cups granulated sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1 teaspoon molasses
1 tablespoon bourbon (optional)
Directions:
Preheat the oven to 325 degrees.
Spread the pecan on a baking sheet
and toast lightly. Set aside and let
cool.
Line a baking sheet with waxed
paper, or have 12 paper baking cups
ready.
In a large saucepan, combine the
sugar, cream, butter, salt and mo-
lasses.
Place over medium high heat, stir-
ring to break up any lumps. Bring to
a boil and continue to cook, stirring
occasionally, until the mixture comes
to 240 degrees (about six to eight
minutes). Remove from the heat and
let cool slightly.
Stir the mixture vigorously until it
turns creamy and opaque. Add the
cooled pecans and the bourbon to
the sugar mixture and stir. The mix-
ture will begin to thicken. Working
quickly, spoon out 1/4 cup portions
onto the prepared baking sheet or
into paper baking cups.
Brian Medford
Brian Medford’s pecan pralines include a splash of bourbon and molasses.
Let the pralines cool completely,
about one hour. Serve immediately
or wrap pralines in wax paper or
plastic wrap, and store in an airtight
container for up to a week.