Page 21 of Roux the Day

How long had it been since she’d been with a man? Apparently, too long.

“Thank you,” she murmured instead.

SWEET TEMPTATIONS PRALINES

"A PRALINE IN EACH HAND IS A BALANCED DIET — DON'T LET ANYONE TELL YOU DIFFERENT!"

DURATION

45 minutes

SERVING SIZE

24 pralines

INGREDIENTS

• 3 cups pecan halves, toasted

• 2 cups granulated white sugar

• 1 cup packed dark brown sugar

• 1 cup heavy cream

• ½ cup whole milk

• 4 Tbsp unsalted butter

• 1 tsp pure vanilla extract

• ¼ tsp fine salt

• Pinch of cinnamon

• Parchment paper (mandatory!)

METHOD

1. Line two baking sheets with parchment paper.

2. Toast pecans in dry skillet 3–4 min. Cool.

3. Combine both sugars, cream, and milk in heavy saucepan.

4. Cook over medium heat, stirring, until sugar fully dissolves.

5. Stop stirring; cook to 238°F (soft-ball stage) — use a candy thermometer!

6. Remove from heat; add butter, vanilla, salt, cinnamon. Beat vigorously 2–3 min until mixture thickens.

7. Quickly fold in pecans. Drop by spoonfuls onto parchment. Let cool 20 min until set.

A candy thermometer is non-negotiable — 238°F is the EXACT soft-ball stage. Too low = runny; too high = crumbly. Work fast once you add the pecans!

Excerpt from LANDRY:

Early morning in Camille's kitchen, Landry comes down shirtless and offers to help with her pie-contest entries.