In my home state of South Dakota a traditional holiday cookie exchange usually includes the good ‘ole standbys of peanut butter blossoms, sugar cookies, fudge, caramel and of course chocolate chip cookies. As good as these choices are through my travels I have discovered the delicacies of the South, in particular pecan pralines. I discovered this treat on a recent trip to New Orleans and it’s quickly becoming one of my favorites. 

For this holiday cookie exchange I will be sharing my version of pecan pralines with friends and family along with the delicious recipe that couldn’t be accomplished without Diamond of California pecans. Diamond of California is celebrating their 100 year anniversary of providing fresh nuts year round. In recipes that include nuts such as these pecan pralines, “fresh nuts can mean the difference between ho-hum recipes and oh-how-did-you-make-this!”

AMATEUR KITCHEN

Prep: 2 minutes  |  Cook: 12-15 minutes  |  Serves: 10 

Ingredients:
1 cup Brown Sugar
1/2 cup Sugar
1/2 cup Heavy Cream
4 tbsp Butter
2 tbsp Water
1 cup Diamond of California Pecans, roughly chopped

Directions:
1. Prepare all the ingredients before starting the pralines as the process goes rather quick.
2. Take 1 cup of Diamond of California Pecans and roughly chop.
3. In a medium size sauce pan add all the ingredients except the Diamond of California Pecans, over medium high heat. 
4. Add a candy thermometer in the pan and be sure to consistently stir with a wooden spoon. 
5. Bring the temperature to 240 degrees, which takes about 12-15 minutes.
6. Turn the heat off and quickly stir in the pecans. Continue to stir for about 1 minute until the praline begins to slightly set.
7. Spoon pecan pralines, about the size of a cookie, over wax paper and allow to cool completely and enjoy!