CREOLE PRALINES
I got this recipe from a lady I used to work with many years ago when I lived in Baton Rouge, Louisiana, but I never had much luck making them as good as hers until I found a good method for making smooth, creamy pralines. Shirley Corriher of Atlanta, and author of the book, "Cookwise" recommends letting the praline mixture sit five minutes before "beating like crazy." This way, you'll get "billions of tiny crystals and perfectly smooth, creamy candy." Shirley oought to know - before discovering her love for cooking and writing "Cookwise," she was a biochemist at Vanderbilt, which helped her better understand the science behind cooking.
Provided by MSnow
Categories Candy
Time 1h
Yield 36 pralines
Number Of Ingredients 9
Steps:
- Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly.
- When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
- Remove the pan from the heat and allow the mixture to cool for 5 minutes.
- Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
- Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
- Allow the pralines to cool before serving.
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
PECAN PRALINES
This was my mother's recipe.
Provided by Susan White
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 30
Number Of Ingredients 5
Steps:
- Generously butter baking sheets.
- In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 14.9 g, Cholesterol 1 mg, Fat 5.6 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 4.8 mg, Sugar 14.1 g
CREOLE PRALINES
Provided by Craig Claiborne
Categories dessert
Time 35m
Yield 30 to 36 pralines
Number Of Ingredients 6
Steps:
- Combine all ingredients except pecans in a heavy 3-quart saucepan. Cook, stirring constantly, for 20 minutes after syrup boils.
- Add pecans and continue cooking until mixture reaches 236 degrees on a candy thermometer, or until it forms a soft ball when dropped into cold water.
- Arrange several sheets of wax paper over layers of newspaper.
- Stir praline mixture well. Drop it by tablespoons onto sheets of wax paper. Let cool. Stack pralines in airtight container with wax paper between the layers.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 18 grams, TransFat 0 grams
PECAN PRALINES, NEW ORLEANS SCHOOL OF COOKING
I bought pralines from New Orleans School of Cooking when my mother and sister and I visited there in 2012, and they were the BEST we tried - and we tried a lot!! When I came home I looked on line for the recipe, and found a video demo of the class on making pralines. I watched the video over and over until I got all the ingredients and instructions written down, which I submit here. Other recipes on this site recommend bourbon as flavoring, which I think sounds fab, so I noted it. I also added a dash of salt, as I always add a little salt to candy and frostings. I have not made these yet, but I'm posting it for safe-keeping.
Provided by cathyfood
Categories Dessert
Time 40m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: To roast pecans, bake them on a sheet pan at 275 for 20-25 minutes, until slightly browned and fragrant.
- Combine all ingredients and bring to a softball stage (238-240 degrees), stirring constantly. Soft ball stage is also achieved when you place a spoonful of sugar mixture into a glass of water and it sticks to the side.
- Remove from heat.
- Beat with a wooden spoon until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
- Spoon out on buttered aluminum foil or parchment paper.
Nutrition Facts : Calories 151.7, Fat 8, SaturatedFat 2.3, Cholesterol 8.1, Sodium 36.1, Carbohydrate 20.5, Fiber 0.7, Sugar 19.7, Protein 0.8
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- Combine pecans, sugar, milk, and syrup in a small Dutch oven; mix well. Slowly bring to a boil, stirring constantly, until sugar dissolves. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (234°).
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