Recipes

Pralines

We had a blast this past Saturday handing out Wayne Brown's Crescent Creams pralines to costume-clad Marketeer shoppers. A big thank you to everyone who came out for trick-or-treating. Wayne's perfected the art of praline making. If you're up for making pralines at home, be sure to pick up shelled pecan halves from our newest vendor, Inglewood Farm, who'll join us at Tuesday and Saturday markets while they're harvesting.

Ingredients

  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 cup pecans
  • 2 tablespoons butter
  • 1/4 teaspoon vanilla

Directions

Butter a marble work surface, or butter waxed paper and spread over a heat proof surface  in preparation for hot pralines.

In a saucepan, combine brown sugar, granulated sugar, and cream; cook and stir over high heat until mixture comes to a boil. Add pecans, butter, and vanilla. Boil until mixture reaches 238 degrees, the soft-ball stage. Remove from heat and beat until mixture begins to thicken. Drop by tablespoonfuls onto prepared surface. Cool for 5 minutes before disturbing.

Makes 1 dozen

Recipe compliments of Poppy Tooker

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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