Easy Microwave Pralines Recipes

Steps:

• Spread the pecans on a baking sheet and bake in a 350-degree oven until lightly toasted, 10 to 15 minutes.
• Combine all the ingredients except the pecans and vanilla extract in a 4-quart glass bowl. Heat in a microwave oven on high power for 5 minutes. Using oven mitts or potholders, carefully transfer the bowl to a countertop and stir with a heat-resistant spatula. Return to microwave and heat for 5 more minutes.
• Stir in the pecans and heat for another 5 minutes. Stir and check the temperature with a digital or candy thermometer. If it reads 240 degrees, proceed to Step 4. If not, continue heating on high power, stirring and checking the temperature every minute until it does.
• Remove from oven and let the mix sit undisturbed. After 20 minutes, add the vanilla extract and stir vigorously until it becomes cloudy and creamy. Using 2 spoons, scoop and shape into 2-inch-diameter mounds on a baking sheet lined with foil, parchment paper or a silicone mat. If the mix becomes too hard to shape, reheat for 15 seconds. Let the pralines rest for 30 minutes. Keep stored in an airtight container.

Steps:

• In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
• Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

Steps:

• Line two baking sheets with waxed paper; set aside. In a microwave-safe 2-qt. bowl, combine the sugars, water, corn syrup and butter. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 1-2 minutes longer or until a candy thermometer reads 234° (soft-ball stage), stirring after each minute., Add pecans and vanilla; stir just until mixture starts to thicken, about 1 minute. Working quickly, drop by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container.

Steps:

• Mix brown sugar, half & half and Karo Syrup in mirowave safe bowl.
• (Microwave 12 or 13 minutes).
• Add 2 Tablespoons of Butter.
• Stir and Stir and Stir and Stir...... until it starts thickening.
• Add 2 cups chopped pecans and stir.
• Drop in spoonfuls onto wax paper. Allow to cool.

Steps:

• Put 1st six items in large glass bowl. Cover.
• Cook on High 4 minute ( 5 ).
• Stir. Cook on High 4 minute (6 ).
• Add vanilla and pecans.
• Stir, then cook on High 2min. (5).
• Stir in powdered sugar.
• Drop by teaspoonfuls onto waxed paper over newsprint. If candy gets too thick, reheat 20-30 secs.
• Add more nuts at the end if you run out of nuts before candy, (but these don't taste as good as the cooked nuts.).
• You can also drizzle the extra candy at the end over the first pralines which don't have as much because it was too hot at first.
• It's the powdered sugar that makes the syrup crystalize as it cools.
• You can cook on stove---get syrup to softball stage -234*; stir constantly.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
• In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
• Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.