Peanut Butter Pecan Pralines Recipes

PECAN PRALINES

Steps:

• Generously butter baking sheets.
• In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

YUMMY PECAN PRALINES

Steps:

• Generously grease a large slab or baking sheet.
• In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
• Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

PEANUT PRALINES

Steps:

• In a saucepan, combine sugar, buttermilk and butter. Cook and stir over low heat until butter is melted and sugar is dissolved. Cook over medium heat until a candy thermometer reds 234°-240° (soft-ball stage), stirring occasionally. Add peanut butter, vanilla, baking soda and peanuts; stir rapidly until mixture is thickened and creamy. Drop quickly by tablespoonfuls onto waxed paper-lined or lightly buttered baking sheets, shaping into patties. Let stand until cool and set. Store in an airtight container.

EASY NEW ORLEANS PRALINES

Steps:

• Line two baking sheets with parchment paper; set aside.
• In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved. Increase the heat to medium and simmer until the mixture reaches 240-250 degrees F, stirring occasionally. (If the mixture begins to crystallize you can add 2 more tablespoons of the cream and continue cooking until it loosens up)
• Add the pecans, remove from heat and give the mixture a final gentle stir. Use a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.) Cool for at least 30 minutes before transferring to an airtight container.

PEANUT BUTTER PECAN PRALINES

Steps:

• In a large, heavy bottomed saucepan, combine the sugars and milk over medium high heat. Stir CONSTANTLY until mixture reasches 228 degrees on a candy thermometer.
• Add butter, peanut butter and pecans and continue to stir until mixture reaches 240 degrees.
• Remove from heat and stir in vanilla.
• Beat VIGOROUSLY with a WOODEN spoon until mixture begins to thicken and lose the glossy appearance.
• Working QUICKLY, drop by rounded tablespoonfuls onto lightly greased aluminum foil.
• Cool completely and store in an airtight container.

TEXAS PECAN PRALINES

Steps:

• Line 3 baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside., In a large heavy saucepan over medium heat, melt cubed butter. Stir in sugars, cream, milk, corn syrup and salt; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes., Remove from heat; stir in pecans and vanilla. Cool, without stirring, to 170°, about 20 minutes. Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes., Quickly drop by rounded tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Refrigerate until completely set, about 1 hour. Store in an airtight container in the refrigerator.

EASY CINNAMON PECAN PRALINE RECIPE

Steps:

• Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot, making sure the tip reaches the bottom. Measure both sugars, cream, butter, and cinnamon into the pot.
• Meanwhile, set out two baking sheets lined with parchment paper.
• Once the mixture starts to boil, stir. Continue to cook and stir until it reaches 235°F. Turn off the heat but leave the pot on the burner to keep warm. Quickly stir in the pecans, salt, and vanilla.
• Once the pecans are fully coated, use a large tablespoon or cookie scoop to QUICKLY spoon clumps of candy mixture onto the baking sheets. WORK FAST. The praline mixture starts to dry and harden quickly and does not reheat with the original texture. It's common to have one "pretty" pan of pralines and one ugly pan (that tastes just as good) if you don't work fast. This is a time when two sets of hands is very helpful! *But be careful - hot molten sugar can be dangerous.
• Allow the praline pecans to dry, then move to an airtight container until ready to serve.