We have nine or eleven pecan (puh-cahn) trees in our yard. I don’t remember exactly how many and I’m not going to go count at darkish o’clock. Sorry. So far, we’ve harvested over fifty pounds of pecans (puh-cahns). Last time I saw him, Chris was on the roof collecting more. Suffice it to say we have a lot of pecans (puh-cahns).
There are two things I like to make with pecans (puh-cahns). They are pecan (puh-cahn) pies and pecan (puh-cahn) pralines (praw-leans).
My recipe for Pecan (you get the idea) Pies: Buy a bottle of Karo Syrup. Read the recipe off the back of the bottle. Special tips: 1. Make sure your pie crust AND pie pan are of the appropriate size. 2.Definitely set the pie on a cookie sheet to bake in case you failed at number 1.
I also threw a handful of chocolate chips in the pie that’s baking as I type. I’m hoping it’s yummy bites of chocolaty goodness and not a really BAD IDEA.
My praline recipe is from my box of family recipes. It’s titled “Uncle Vince’s Pecan Pralines”. I think that has more to do with my uncle’s fondness for Auntie Sally’s pralines than his contribution to the recipe. For it you need:
3/4 cup of brown sugar
3/4 cup of sugar
1/2 cup of milk
1/4 teaspoon of vanilla
1 tablespoon butter
1 cup of pecans
Bring milk and sugar to a boil. Lower heat and cook until it forms a soft ball in cold water. Add butter, vanilla and pecans and beat with a wooden spoon until creamy. Stop when ripples form at the edge. Drop by spoonfuls onto waxed paper. If mixture hardens, set the pan in hot water or put back on low heat for a few seconds. Wait until they cool before tasting. Trust me.
If you’ve never made any sort of candy before, the praline recipe might sound hard. It’s really simple, especially once you’ve worked through it once.