Biscuit Beignets with Praline Sauce

For family night one night, I decided to make one of Doug's favorite treats from New Orleans (which I've been taught by him to pronounce Nor-lins).  He's been there many times since Houston is not that far of a drive.  Anyway... I made beignet's which are similar to Grandma's dippy donuts with a few changes.  I can't think of New Orleans food without thinking of the above video clip.  The kids called it Princess and the Frog food.

The thing I'll take from this recipe and use for many, many more occasions though is the praline sauce.  Just linking about it makes my mouth water.  It was that good.  I want to try it on cheesecake, waffles, ice cream or french toast and Doug thinks it would be good drizzled on pumpkin pie.  I got the idea from the blog found HERE.  I didn't use shortening since I hate the stuff, but just canola oil.  I also used pecans instead of walnuts since I like the flavor when chopped up very finely.  It got good results.  I was putting the kids to bed and Doug took his first bite, came into the boys room and gave me a big, fat, smoocheroo.  Now that's a good critique!

Biscuit Beignets with Praline Sauce

1 tube flaky biscuits
1 cup butter-flavored shortening, for frying
8 tablespoons (1 stick) butter
1 cup packed dark brown sugar
3 tablespoons milk
1/2 tsp vanilla
1/4 cup chopped walnuts

Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and whisk until sugar melts and mixture begins to boil, about 5 minutes. Stir in milk, vanilla, and pecans until smooth. Set aside.

Separate biscuits and cut into fourths. In heavy-bottomed skillet, melt the shortening over medium heat until it reaches 325 degrees F. Fry biscuit quarters in batches until golden on each side. Biscuits will cook very quickly. Dust generously with powdered sugar and serve immediately with praline sauce.

Here'e the pics for how they turned out.  I was putting the kids to bed when Doug took his first bites.  His reaction was memorable.  He took one single bite, came in to the boys room and planted a big, long smoocheroo on me.  Now that's the kind of food critique I like!