Okay, I started out with an elaborate plan. I was going to bake a pecan-brown butter-brown sugar genoise. Then I was going to split that cake into multiple layers. Between each layer, I'd heap on freshly whipped cream loaded with chopped pecan pralines and tons of fresh fruit. I made the pralines, then got lazy. It's hot, and I've been wanting to do as little as possible these days. But damn, the pralines were enough.
Pecan pralines are traditionally made with brown sugar, which gets its smoky, nutty flavor from a touch of molasses. I accidentally bought 3 jars of molasses (along with 3 bottles of unrefined peanut oil, but that's for another newsletter), so I decided to amp up the flavor of my pralines by making it with granulated sugar and (probably) too much blackstrap molasses. They turned out extra dark, savory, and malty.
I still had the cream and berries kicking around from my cake dream, so I crumbled the pralines on top. Some of the pralines melt and swirl into the cream, while other bits stay crunchy. It's the dessert I'll be eating all berry season. Maybe I'll make that cake another day.
Pecan Pralines
makes about 16 candies
Blackstrap or unsulphured molasses will work here, but I prefer the smoky, savory flavor blackstrap molasses brings. If you don't have a vanilla bean, stir in 1 ½ teaspoons of vanilla extract once the praline has come off the heat and begins to cool. Because of the molasses and dairy, you don't need to worry about crystalization, which can happen with candies made from sugar and water alone, so stir away!
For the most accurate reading, check your candy thermometer in boiling water before you get started. It should read boiled water at 212F (100C). If not, take how much it's off into consideration when you temp the candy.
1 vanilla bean
1 ½ cups (300 grams) granulated sugar
¼ cup (85 gram) blackstrap or unsulfured molasses
¼ cup (56 grams) whole milk
¼ cup (56 grams) heavy cream
1 cup (120 grams) pecan halves or pieces, toasted
2 tablespoons (28 grams) unsalted butter
flaky salt
Line a sheet tray with parchment. Using a sharp paring knife, split the vanilla bean in half lengthwise. Use the back of the knife to scrape out the seeds.
In a heavy, medium saucepan, combine the sugar, molasses, milk, cream, vanilla seeds, and vanilla pod, and cook over medium heat, stirring occasionally, until the sugar melts. Clip on a candy thermometer.
Cook, stirring occasionally, until the candy thermometer reads between 225F to 230F (107C to 110C). Add the pecans and butter and stir until butter melts. Continue cooking until the thermometer reads between 232F to 235F (111C to 113C).
Turn off the heat and remove the vanilla pod. Cool for 4 to 6 minutes, stirring occasionally, until the mixture loses some of its gloss and thickens enough to hold a trail when you run a spatula across the bottom of the pan. (Once you reach this stage, you need to move quickly.)
Use two spoons to drop heaping tablespoons of the praline mixture onto the prepared sheet tray. Immediately sprinkle with flaky salt. Let cool, then transfer to an airtight container. Store at room temperature for up to 5 days or in the freezer for 2 months.
For the Berries & Pralines & Cream:
Divide 1 pint of mixed berries between two bowls. Roughly chop 2 to 3 pralines and divide between bowls. Drizzle 2 tablespoons heavy cream over each bowl. Eat right away.