NANNY'S BASIC PECAN PRALINES
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 18 to 20 pralines
Number Of Ingredients 6
Steps:
- Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
- Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.
CREAMY NEW ORLEANS PRALINES
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
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.
NANNY'S SOUTHERN CREAMY PRALINES RECIPE - (4.3/5)
Provided by Tricia33
Number Of Ingredients 7
Steps:
- Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water. ***at 235° F on Candy thermometer, the syrup is at the "soft-ball" stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.*** Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens) **I drop mine on foil**
NANNY AMY'S PRALINES
Growing up my Nanny Amy always made these great pralines at Christmas time. When I got older I took up the task of making them. They are so delicious and you don't even need to come to New Orleans to get them.
Provided by Stacey Lawson @slawson
Categories Candies
Number Of Ingredients 7
Steps:
- In a heavy sauce pan combine both sugars and evaporated milk. Insert thermometer but don't allow to touch bottom of pot. Line counter top with a sheet of wax paper about 24 in.
- Cook on med-low heat until it reaches soft ball stage on candy thermometer about 240 degrees. Remove from heat when temperature is reached.
- Add vanilla(it will bubble) and pecans. Stir vigorously with tablespoon(not measuring spoon) until it looks shiny about 30 seconds.
- Quickly spoon out onto wax paper a tablespoon at a time before they begin to harden in pot.
- Gently move wax paper on counter so that each praline will have a cool spot to continue cooling and easier removal.
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