Chicory Coffee takes a classic New Orleans staple to the next level.
1 cup heavy cream
2 tablespoons chicory coffee, like Cafe DuMonde’s
1 ½ cups granulated sugar
1 ½ cups brown sugar
3 tablespoons molasses
1 tablespoon vanilla extract
½ stick of butter (2 oz or 4 tablespoons)
Pinch of salt
2 cups pecan pieces
Get Ready. Line two baking sheets with parchment or wax paper. Set aside.
Make the Chicory Cream. In a small saucepan over medium heat, whisk together the heavy cream and chicory coffee. Bring the cream to a simmer and then turn off the stove. Let the coffee steep in the cream for 5 minutes. Use a fine mesh strainer to remove the coffee.
Make the Candy. Stir the heavy cream, sugars and molasses together in a heavy bottomed pan over medium high heat. Keep stirring until the sugars are completely dissolved and smooth.
Clip on a candy thermometer and raise the heat to high and allow the mixture to come to a boil. Don’t stir. Don’t touch it. Let it bubble until the mixture reaches 240ºF. Don’t let it reach over 250ºF. Turn off the heat and stir in the butter, vanilla extract and pinch of salt, until smooth (about 2-5 minutes). Then fold in the pecans.
Moving quickly, scoop tablespoons of pralines onto the prepared baking sheets.
Let the pralines cool on the baking sheet. Store in an airtight container.
Make sure it’s not raining. Or thinking about raining. Or extra humid. Good Luck!
Keywords: Chicory Pralines