Recipe: Pecan Waffles with Praline Butter

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Title: Pecan Waffles with Praline Butter
From: Mary G. Croft
Newsgroups: rec.food.cooking
Date: 1996/04/09

3 large eggs, separated
1/4 cup brown sugar
6 tbsp butter, melted
3 tbsp bourbon (or other flavoring)
1 tbsp vanilla
1 1/2 cups milk
2 1/4 cups sifted all-purpose flour
1 tbsp baking powder
1/2 cup chopped pecans
salt

Beat egg yolks and brown sugar until thick and pale yellow, with an electric mixer (about 3min). Set aside. Combine butter, bourbon, vanilla, milk in a mixing bowl and stir. Add milk mixture to egg/sugar mixture and stir batter well. Sift flour and baking powder together and add to batter along w/ chopped pecans. Stir well. Beat egg whites with pinch of salt until firm but not dry, and then gently fold them into batter. Cook the waffles on waffle iron until golden and crisp. Serve with Praline Butter, pure maple syrup, fresh strawberries, sliced bananas, or fruit compote.

Praline Butter*
Place 1/2 c sugar and 1/3 cup water in saucepan on medium heat. Stir to dissolve sugar, then cook WITHOUT stirring until mixture turns amber-colored, 8-10min. (Will be a little over 300F on candy thermometer). Watch carefully, because as sugar caramelizes it can burn quickly if not removed from heat. Take caramel mixture off the heat and add the pecans. QUICKLY pour on buttered cookie sheet and let cool, 10-15 minutes. When cooled, break up the hardened caramel and grind it to a coarse powder in food processor or chop finely with a knife. Stir the praline into 3/4 c softened butter. Can be made several days in advance, kept covered and refrigerated. Bring to room temp before using.

Serve by piping a rosette of butter on waffles using a pastry bag with a large star tip, by using a round scoop, or forming into roll and cutting round slices off of it.

*If possible, make extra of the praline, since taking the time anyway, and use (chopped) to top ice cream, in cookies, on top of cheesecake, as part of cheesecake crust, etc. Yum.