Cashew Pralines are a bit of a change-up in that I used cashews instead of pecans and I am sure my mother would approve. Cashews were her favorite nut. There is also cashew butter as one of the ingredients.
I lived in Georgia when I was in my early 20′s. It was a couple of years of amazing experiences from the people to the landscapes and it gave my husband and I the ability to travel the east coast in a depth that we wouldn’t have been able to do without living there. Another major learning experience was the cooking. My mother-in-law was an amazing southern cook. It is true that the green beans were cooked with a slab of fat back and there wasn’t a vitamin left in the pot when they were done but boy, were they good. My family loves my biscuits and gravies and that is all due to my living in The South. Another take home recipe? Pralines. Oh, yeah.
1/2 cup butter
1/2 cup almond milk
2 cups granulated beet sugar
1/4 cup unsweetened cocoa
1/4 cup cashew butter
1/2 teaspoon salt
2 cups old fashioned oats
1/2 cup ground cashews (for sprinkling over the pralines before they have hardened)
Melt the vegan butter in a medium sized saucepan.
Add almond milk, sugar, cocoa powder and cook over medium heat until sugar dissolves and the mixture boils. About 3-4 minutes.
Boil evenly over a medium high heat (watch it) until you get to the soft ball stage. You will probably have to adjust the heat once in a while.
Remove from heat and quickly stir in the cashew butter and salt. Mix well.
Add the oats and mix well again.
Drop by the heaping teaspoon full onto waxed paper .
Sprinkle with the ground cashews while they are still hot. That gives the cashews a chance to stick to the pralines. I do this about every 4 pralines.
You could drop the mixture into tiny fluted paper cups too. This keeps them more contained.
Set aside and let cool completely.
These will keep in the fridge for about 3 weeks and in the freezer for about 6 months.
When defrosting just set out in a bowl and they will defrost in no time.