Microwave Buttermilk Pralines Recipes

EASY MICROWAVE PRALINES

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.

MICROWAVE BUTTERMILK PRALINES

Steps:

• Combine sugar, soda, buttermilk and butter in large (3-4 quart) microwave or glass bowl. Microwave 5 minutes on medium, uncovered, to melt. Stir until butter is blended. Microwave on medium, uncovered, for 22-25 minutes or until soft ball stage. Add vanilla, beat with mixer until mixture forms soft peaks. Mix in pecans before finishing beating, if desired. Drop by teaspoons onto wax paper to make patties. If you prefer to have the pecans on top, place them on at this point instead of mixing them in before. If it gets stiff while dropping, heat briefly in the microwave. Cool until firm. Store in airtight container.

MELT IN YOUR MOUTH PRALINES

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.

BUTTERMILK PRALINES

Steps:

• In a large heavy saucepan, combine the sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210°. , Stir in butter and pecans; cook until thermometer reads 230°. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.

MICROWAVE PRALINES

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.

MICROWAVE PRALINES

Steps:

• In a large microwave-safe bowl combine brown sugar, whipping cream, salt, margarine and nuts; microwave on HIGH for 9 minutes, stirring once.
• Remove from microwave and let rest 1 minute, then stir in vanilla; continue stirring with wooden spoon for 3 minutes more.
• Drop by teaspoonfuls onto buttered waxed paper (if the mixture is "runny" allow to cool about 30 seconds more and then try dropping from the spoon again).

MICROWAVE PRALINES

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.