Creole Pralines Recipes

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CREOLE PRALINES



Creole Pralines image

Provided by Craig Claiborne

Categories     dessert

Time 35m

Yield 30 to 36 pralines

Number Of Ingredients 6

2 cups granulated sugar
1 cup dark brown sugar
1/4 pound butter
1 cup milk
2 tablespoons dark corn syrup
4 cups pecan halves

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

CREOLE PRALINES



Creole Pralines image

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

1 1/2 cups sugar
1 1/2 cups light brown sugar
1/8 teaspoon salt
1/4 lb butter or 1/4 lb margarine
3 cups pecan halves
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup evaporated milk
1/2 cup whole milk

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.

CREOLE PRALINES



Creole Pralines image

Make and share this Creole Pralines recipe from Food.com.

Provided by PalatablePastime

Categories     Candy

Time 20m

Yield 40 pralines

Number Of Ingredients 6

3 cups coarsely chopped pecans
3 cups sugar
1 1/2 cups milk
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla

Steps:

  • Place pecans, sugar, milk, and syrup in heavy pan and mix well.
  • Slowly bring to a boil, stirring constantly, until sugar dissolves.
  • Cover and cook 2-3 minutes to wash down sugar crystals from sides of pan; uncover and cook, without stirring, until mixture reaches soft-ball stage (234-236 degrees F).
  • Remove pan from heat; add butter but do not stir.
  • Cool mixture to lukewarm (about 110 degrees), then add vanilla.
  • Beat with a wooden spoon until creamy and thickened.
  • QUICKLY drop by rounded tablespoonfuls onto waxed paper; let cool.

Nutrition Facts : Calories 132.4, Fat 6.8, SaturatedFat 1.1, Cholesterol 2.8, Sodium 9.9, Carbohydrate 18.2, Fiber 0.8, Sugar 15.9, Protein 1.1

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