Creole Pralines

2 cups sugar

1 cup brown sugar

1 stick butter

1 cup milk

2 Tb. clear Karo

1 tsp vanilla 

4 cups pecan halves

Put all ingredients except pecans in heave 3 quart sauce pan and cook for about 20 minutes after it begins to boil, stirring it frequently.  Cook until the liquid forms a soft ball when a little is dropped into cold water.  Add the pecans and vanilla.  Drop by spoonfuls on waxed paper.  

 Creamy Pralines 

Ingredients:

2 cups sugar

1 small can evaporated milk

1/2 cup clear Karo syrup

1/4 tsp baking soda

1/2 stick butter

1 tsp butter

2 cups pecan halfs

Mix firs four ingredients and cook stirring frequently until it forms a soft ball in cold water.  Remove from fire and add butter and vanilla.  Beat with spoon until the shine has gone and it is cool.  Stir in the 2 cups of pecans.  Drop spoonfuls on wax paper and let set. 

 Keto Crackers or Chip

Ingredients

1 and 1/4 cup almond powder

3 tbs whey or soy protein powder

1 tbs xanthan Gum

1/4 tsp salt 

1/4 tsp pepper

6 TBS hot water

Parchment paper

Oil for frying 

Additional seasoning:

1 tsp garlic powder

1 tsp Cajun seasoning

Sesame seeds to sprinkle on top

1/4 tsp cayenne pepper

red pepper flakes to sprinkle on top

1 tsp italian seasonin

1 or 2 tsp of Italian seasoning..

This basic recipe lends itself to many different variations 

Mix all dry ingredients together in a bowl.  

Add the hot water and continue to whisk it together.  You may be tempted to add more water, but you don't need it.  The dough will come together.

Once the dough has reached a malleble state, roll it into a ball.

Next, I put the dough between two sheets of parchment paper and using my cast iron skilled, I press down to make it into a circular shape.

To make crackers, take your rolling pin and on a silicon sheet or parchment paper, roll the dough out into a thin rectangular.  Square it off with your knife.  Gently score the crackers to make them easier to break apart.  Then bake at 350 for 12 minutes. Be sure and check on them to adjust time as needed.  Take out and let cool.  Once cook break apart.  Store in zip lock bag for up to 3 days or you can put them in the refrigerator for longer storage.  These also freeze well if you want to make a large supply.

For Chips - 

Tortilla press - if you have a tortilla press, cut your dough into 8 equal pieces. Then roll the dough into a ball and use press to flatten it.  You can then fry the entire piece or cut each piece into fourths.

Heat oil until you can drop a small amount of dough in it.  Dough should rise to top, bubble and turn crisp.

With out a tortiall press, just continue rolling dough into a larger circle and then use a small diameter cookie or biscuit cutter to create your chips.

Thanks to Cajun Life, Recipes and Cocktails for this basic recipe.

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