WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, March 13, 2013

Chickpea Pralines

Yet another dairy free, corn free, seed and nut free, soy free, gluten free chickpea recipe!

I admit, I think we are nearly worn out on roasted chickpeas- how many can you really eat anyway? A lot.

Pralines are one of the candies that I think I most often associate with living in the South. Growing up in Seattle and NW you won't find careful wrapped pralines at the checkout line in a basket on the counter. When we moved here I found them the most satisfying 99 cent treat on my way through the line, they have been missed.

This one is easy- really. The lightly salted roasted chickpeas with the candy, is as good though different then the original.

1 cup light brown sugar(Domino's)
1/2 cup granulated sugar(Domino's)
1/2 cup fullfat coconut milk(you want to use as much of the cream and not the water as possible)
4 tablespoons Palm Shortening(Spectrum)
2 tablespoons water
1 cup roasted chickpeas

In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, coconut milk, palm shortening, and water. Place over a medium-high heat and stir constantly until it reaches 238 to 240 degrees F. Add the chickpea's to the candy, and remove the pan from the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and it starts to hold it shape a bit, about 2-3 minutes. Spoon the chickpea candy out onto a parchment lined sheet pan and cool completely before serving.


Kristy Williams said...

Sounds yummy! Can't do chickpeas, but love how creative you are. :)

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