Chef Michaels New Orleans Pralines Recipes

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CREAMY NEW ORLEANS PRALINES



Creamy New Orleans Pralines image

Worth the effort to master the art of praline-making. Give as gifts, great for holiday parties or to bring to the office. See note below for the option of toasted pecans.

Provided by gailanng

Categories     Candy

Time 50m

Yield 4 1/2 dozen

Number Of Ingredients 8

3 cups chopped pecans
2 cups light brown sugar, packed
1 cup granulated sugar
1 1/2 cups heavy cream
1/3 cup whole milk
6 tablespoons butter, unsalted
3/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over.
  • Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
  • Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
  • Optional Toasted Pecans:.
  • Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.

NEW ORLEANS-STYLE PRALINES



New Orleans-style Pralines image

This is Brennan's recipe. They keep them by the front door for patrons to enjoy. So creamy, nutty and delicious! Note - these melt in your mouth, they are not the chewy kind.

Provided by PanNan

Categories     Candy

Time 30m

Yield 3 trays, 30 serving(s)

Number Of Ingredients 5

1 quart whipping cream
1 lb sugar
1 tablespoon light corn syrup
1 1/2 cups chopped pecans
1 orange, zest of

Steps:

  • Line 3 baking sheets with parchment paper (important to have these ready because you'll have to work fast when they're done).
  • In a large saucepan, simmer cream, sugar, corn syrup and orange zest slowly over low heat, until reduced (watch carefully for boil over).
  • Stir continuously as soon as the mixture starts to stick to the bottom of the pan(the mixture will become thicker and turn light brown as is reduces and the sugar carmelizes).
  • Stir in pecans when the mixture reaches the soft-ball stage (240 degrees), and continue to stir until the mixture starts to pull away from the sides of the pan.
  • Test by dropping a quarter size amount onto the lined baking sheet, and if it holds a nice rounded top (instead of running out flat), and if it is dull looking (rather than oily/shiny)it is ready (approximately 248 degrees).
  • Use two dessert spoons to spoon out the pralines onto the baking sheets (one to dip, and one to scrape off) - they're hot, be careful!
  • Depending on the humidity, temperature, and luck - they may be ready in about 30 minutes, but don't worry - it could take up to a day or two.
  • Store in an airtight container up to a week.

Nutrition Facts : Calories 207.7, Fat 15.7, SaturatedFat 7.7, Cholesterol 43.5, Sodium 12.7, Carbohydrate 17.3, Fiber 0.5, Sugar 15.5, Protein 1.1

NEW ORLEANS STYLE PRALINES



New Orleans Style Pralines image

This is one of the, if not THE, best praline recipes I've had. I found it on Cookierecipes101.com. Be sure you have parchment paper and a candy thermometer. The amount per praline is up to you, but I estimated about 1-2 T per praline. I cut down the amount of pecans, but that is the only change I made. They came out perfectly and taste just like you're sitting at Jackson Square.

Provided by 907625

Categories     Candy

Time 20m

Yield 12-20 pralines

Number Of Ingredients 6

1 1/2 cups sugar
3/4 cup light brown sugar (packed)
1/2 cup milk
3/8 cup butter (6 Tbs)
1 1/2 cups pecans (roasted optional)
1 teaspoon vanilla

Steps:

  • Mix all the ingredients together in a large pot.
  • Heat, while stirring constantly, until mixture reaches the "soft ball" stage (230-240°F).
  • Remove from heat and continue to stir until mixture becomes cloudy and creamy in appearance and the pecans are suspended in the mixture.
  • On parchment paper, drop desired amount.
  • Let cool, then enjoy!

Nutrition Facts : Calories 301.1, Fat 15.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 51.2, Carbohydrate 40.8, Fiber 1.3, Sugar 38.8, Protein 1.6

CHEF MICHAEL'S NEW ORLEANS PRALINES



Chef Michael's New Orleans Pralines image

Make and share this Chef Michael's New Orleans Pralines recipe from Food.com.

Provided by januarybride

Categories     Candy

Time 30m

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 8

1 cup light brown sugar (not packed)
1 cup sugar
1/2 cup evaporated milk
2 tablespoons butter
2 tablespoons light corn syrup
1 pinch salt
1 teaspoon vanilla
1 3/4 cups pecan halves

Steps:

  • In a saucepan, using a wooden spoon, mix sugars, milk, butter, syrup, and salt.
  • Cook over medium heat to softball stage, about 10 minutes. Test by dropping a drop of mixture into some cold water. Drop should be soft when picked up with fingers.
  • Remove from heat; add vanilla and nuts. Beat until mixture begins to thicken, about 1 minute.
  • Drop by teaspoonfuls onto buttered wax paper.

Nutrition Facts : Calories 275.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 8.1, Sodium 47.1, Carbohydrate 40.4, Fiber 1.4, Sugar 35.9, Protein 2.1

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