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Betty’s Pecan Pralines

New Year's Eve fireworks in Paris

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In this video, Betty demonstrates how to make Pecan Pralines. This is a recipe that is composed of buttermilk, soda, sugar, butter, salt, vanilla, and pecans. The pralines are “soft,” as opposed to traditional sugary pralines. This has been one of my family’s favorite confections for many years, and we usually have these pralines during the holiday season. However, they are delicious any time of the year!


Ingredients:

1 cup buttermilk
1 teaspoon baking soda
3 cups sugar
1 cup butter, melted and cooled to lukewarm
2 tablespoons light corn syrup
pinch of salt
1 teaspoon vanilla extract
3 cups chopped pecans

In a large pot, combine 1 cup buttermilk with 1 teaspoon soda, stirring until the soda is dissolved. Add 3 cups sugar, 1 cup melted butter, 2 tablespoons corn syrup, and a pinch of salt. Bring mixture to a boil over medium heat. Reduce heat and cook, stirring constantly, until mixture reaches soft ball stage (236 degrees F). Remove from heat and let stand until lukewarm (110 degrees F). Add 1 teaspoon vanilla and 3 cups chopped pecans. Beat until mixture begins to thicken and loses its gloss. Drop by tablespoonfuls (or size of your choice) onto waxed paper. Let stand until firm. Serve on a nice platter or in a candy bowl. You may store these in an airtight container. Or, you may freeze these and thaw when ready to serve. If you are having guests for New Year’s Eve or New Year’s Day, this is a gorgeous and luscious addition to your party. I hope you enjoy the pralines! Have a Happy New Year! –Love, Betty ♥

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Bettys “Good Luck” Hoppin’ John Recipe

Green, yellow and red bell peppers from the ca...

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In this video, Betty demonstrates how to make a traditional New Year’s Day dish, “Good Luck” Hoppin’ John. In the South, the belief is that if you eat Hoppin’ John on New year’s Day, you will have good luck all year long! I have a previous version of Hoppin’ John, which you may prefer, but this is my creation for New Year’s Day 2011.

Ingredients:

4 to 6 slices uncooked bacon
1 to 1 ½ tablespoons extra virgin olive oil
1/3 green pepper, chopped
2 cloves garlic, minced
½ medium onion, chopped
15-oz. can blackeye peas, undrained
(2) 10 ¾-oz. cans beef broth
enough uncooked long grain white rice to fill a beef broth can
sprig of fresh rosemary or other herb for garnish, optional

In a frying pan, place 4 to 6 strips of bacon. Cook bacon until crisp. Remove from skillet and place on paper toweling to drain. In a medium-sized saucepan, place (2) 10 ¾-oz. cans beef broth and 1 equally-sized can of long grain white rice. Bring to a boil over medium heat. Reduce heat to low, cover tightly with a lid, and cook for 14 to 15 minutes, until rice absorbs beef broth. In the meantime, heat 1 to 1 ½ tablespoons olive oil in a deep skillet. Add 1/3 chopped green pepper, 2 cloves minced garlic and ½ chopped onion. Saute until onion is clear. To the deep skillet of sautéed vegetables add your cooked rice and a 15-oz. can of undrained blackeye peas. Stir all together, and return to heat for a short time to distribute heat to the blackeye peas and to intermingle flavors. Ladle out you Hoppin’ John into a nice serving bowl, and crumble (or slice) 4 to 6 slices of crisp bacon over the top. Garnish with a sprig of rosemary or other fresh herb, if desired. Serve immediately as a main course or as a side dish. I wish you the Happiest New Year! I hope this recipe brings you good luck throughout the year! (wink) –Betty ♥

 
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Posted by on March 12, 2011 in Betty's Kitchen

 

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