West Indian Pecan Pralines

Ingredients

In this West Indian adaptation of Pecan Pralines, we infuse the recipe with the vibrant flavors of the Caribbean. We incorporate traditional West Indian spices such as cinnamon, nutmeg, and allspice to add a unique twist to the classic American pralines. Additionally, we use local ingredients like coconut milk and rum to enhance the tropical essence of the dish. We alse have the original recipe for Pecan Pralines, so you can check it out.

• 2 cups (240g) pecan halves 2 cups (240g) pecan halves
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1 tablespoon (15ml) dark rum (optional) 1 tablespoon (15ml) dark rum (optional)
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 18g (Sugar: 16g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Line a baking sheet with parchment paper and set aside.
2. 2.
   In a large skillet, toast the pecan halves over medium heat until fragrant, stirring occasionally. Remove from heat and set aside.
3. 3.
   In a heavy-bottomed saucepan, combine the granulated sugar, coconut milk, butter, cinnamon, nutmeg, allspice, rum (if using), vanilla extract, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture comes to a boil.
4. 4.
   Continue to cook the mixture, stirring occasionally, until it reaches the soft-ball stage (235-240°F or 113-116°C) on a candy thermometer.
5. 5.
   Remove the saucepan from heat and quickly stir in the toasted pecans until they are evenly coated with the caramel mixture.
6. 6.
   Working quickly, drop spoonfuls of the pecan mixture onto the prepared baking sheet, spacing them apart to allow for spreading. Let the pralines cool and harden completely before serving.

Treat your ingredients with care...

• Pecans — Make sure to toast the pecans before adding them to the caramel mixture. This will enhance their flavor and add a delightful crunch to the pralines.
• Coconut milk — Use full-fat coconut milk for a creamy texture and rich coconut flavor.
• Rum — The addition of rum is optional but adds a delightful Caribbean twist to the pralines. If you prefer to omit alcohol, you can substitute it with 1/2 teaspoon of rum extract.

Tips & Tricks

• Be careful when cooking the caramel mixture, as it can quickly go from golden to burnt. Stir constantly and keep an eye on the temperature.
• If you prefer a spicier flavor, you can increase the amount of cinnamon, nutmeg, and allspice according to your taste.
• Store the pralines in an airtight container at room temperature for up to one week.

Serving advice

Serve the West Indian Pecan Pralines as a sweet treat after a Caribbean-inspired meal. They can also be enjoyed with a cup of coffee or tea for a delightful afternoon snack.

Presentation advice

Arrange the pralines on a platter or in a decorative box lined with colorful tropical leaves. Dust them with a sprinkle of cinnamon or powdered sugar for an elegant touch.