Pecan Coffee Pralines Recipes
PECAN COFFEE PRALINES
My Mother-In-Law used to live in Georgia with pecan trees in her yard. She would bring me bags of the most fresh, big and beautiful pecan halves! I used an old recipe and added my personal touch of adding instant coffee to the candy. The coffee adds a nice richness that enhances this nutty, buttery treat! You can omit the coffee...
Provided by Peggy Sue Ross
Categories Candies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Lay out and prepare parchment or waxed paper
- 2. Combine all ingredients in a medium saucepan and bring to a boil, stirring constantly.
- 3. Boil until mixture reaches soft boil stage, approximately 238-240 degrees.
- 4. Remove from heat and stir until mixture becomes tickened, cloudy, and pecans stay suspended. The longer you stir, the thicker your praline will be. If you are impatient, yours will be flatter and they will spread. I like them fairly thick and small with just a few pecan halfs per praline.
- 5. Turn out pralines by dropping from your spoon to the desired size. Try to work quickly so all pralines have a similar texture.
- 6. Let cool to room temperature and store in airtight container. If there are any left to store from sampling!
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
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