Pecan Grallé
Ingredients
- 4 cups pecans
- 4 cups sugar
- 1 cup water
- 1 pinch salt
Step-by-Step Instructions
- Put water, sugar, and salt in a heavy pot.
- Add pecans as soon as it comes to a boil. Cook over high heat, stirring occasionally.
- When you can see the bottom of the pot when stirred (about 25-30 minutes), turn fire off and continue to stir until pecans separate. Once cooled, you can serve as is – a tasty Cajun treat!
Common Problems and Solutions
Q: Why did my sugar crystallize too early?
A: Make sure the sugar is fully dissolved before adding the pecans, and don't stir too much during the initial cooking phase. Stirring too early can cause premature crystallization.
Q: How do I know when it's done?
A: You'll be able to see the bottom of the pot when you stir, and the mixture will start to look dry and grainy. The pecans should separate easily when stirred after removing from heat.
Q: Why are my pecans sticking together?
A: Keep stirring after you turn off the heat. The continued stirring helps the sugar crystallize evenly and separate the pecans. Don't stop until they're fully separated.
Tips and Techniques
Use a heavy-bottomed pot to prevent scorching, and don’t walk away during cooking – this candy needs attention. The stirring motion after removing from heat is crucial for getting separated, coated pecans rather than a clump.
Ingredient Substitutions
- pecans: walnuts or almonds
Equipment Needed
- heavy-bottomed pot or Dutch oven
- wooden spoon for stirring
Historical Context
Grallé is the Cajun French name for this crystallized pecan candy that’s been made in Louisiana kitchens for generations. Unlike the creamier pralines, grallés have a dry, sugary coating that makes them perfect for snacking.
