Pralines Recipes

SOUTHERN PRALINES

Steps:

• In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.

PRALINE PECANS

Steps:

• Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
• Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.

PECAN PRALINES

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

PRALINES

Steps:

• In a deep, 2-quart heavy saucepan, combine the brown sugar, granulated sugar and milk and cook over medium heat, stirring constantly until the sugars melt. Cook, stirring frequently, to keep mixture from bubbling over, until a candy thermometer reads 228 degrees. Add the pecans and butter and stir until butter melts. Continue cooking until thermometer reaches 232 degrees. Remove from heat and stir in the vanilla. Allow to cool, stirring occasionally, until the mixture loses some of its gloss.
• Spoon the praline mixture onto parchment paper, forming 24 thin patties, each about 2 inches in diameter. Let cool at least a half hour. Wrap individually in wax-paper squares.

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.

PRALINE PECANS

Steps:

• In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.

EASY CREAMY PECAN PRALINES

Steps:

• Gather the ingredients.
• Lay an 18-inch sheet of waxed paper or parchment paper on the countertop.
• Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients.
• In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.
• Place the pan over medium heat, whisk to blend, and cook until the mixture reaches the soft-ball stage or 235 F when measured with a candy thermometer.
• Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon.
• Add the pecans and vanilla and continue stirring with a wooden spoon until the mixture is no longer shiny and thickens but is not too stiff. The candy should spread slightly when you spoon it onto the paper.
• Use a tablespoon to spoon mounds of the candy onto the waxed paper or parchment, making sure that there are pecans in each praline.
• Let the candy stand at room temperature until firm, about 30 minutes.

PRALINES

Steps:

• In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool.

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat 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.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.