New Orleans Pralines

Ingredients:

• 900 ml of cream with a fat content of 36-40%
• 2 and 1/4 cups sugar
• 1 tbsp light corn syrup or honey
• Finely grated zest of 1 orange (optional)
• 1.5 cups ground pecans or almonds
• A pinch of salt

Preparation:

1. Line 3 baking sheets with parchment paper. Have 2 teaspoons ready for scooping the pralines onto the sheets.
2. Pour the cream into a heavy-bottomed saucepan, add the sugar, corn syrup, and orange zest. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, stirring, until the mixture begins to thicken and turns light brown, 20 to 30 minutes. Check for doneness by inserting a thermometer into the mixture; the temperature should read 115°C (230°F). Stir in the nuts and salt.
3. Continue cooking, stirring constantly, until the mixture begins to separate from the sides of the pan (the thermometer should read 119°C). To test the praline's readiness, drop a small amount onto the prepared baking sheet; the mixture should hold its shape and not spread.
4. Using two teaspoons, spoon the mixture in small portions onto the prepared baking sheets. Refrigerate the pralines for 30-60 minutes to allow them to set. Store the pralines in an airtight container for up to 1 week.