Quick And Easy Pecan Pralines Recipe 465

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.

EASY PECAN PRALINE RECIPE

Steps:

• Prepare a muffin tin by filling with cupcake liners; set aside.
• Add all ingredients to a large pot over medium-high heat. Stir consistently as you bring to a boil.
• Use a candy thermometer to check the temperature - when it reads 235-240°F remove pan from heat. (This should take about 10 minutes or so).
• Use wooden spoon to vigorously stir the mixture, so that it thickens as it cools and starts to have a cloudier appearance. This should take anywhere from 2-5 minutes.
• While the mixture is still hot, use a cookie scoop to portion out the praline mixture into your muffin tin. You want to make sure to cover the bottom of each cupcake liner.
• Allow to cool completely until firm.
• Remove the cupcake liner before serving.

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.

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.

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.

PECAN PRALINES

Steps:

• 1. In a heavy pan cook sugars, corn syrup and cream, stirring constantly, add half the butter when the candy first comes to a boil, continue to cook until it reaches 235*F. Remove from heat, add the remaining butter and beat using a wooden spoon 150 strokes, Add vanilla and pecans and continue beating until candy becomes slightly lighter in color and is creamy. This is the important step' While candy is still hot drop by teaspoon full onto a buttered wax paper, it should form a smooth creamy piece of candy. ENJOY

QUICK AND EASY PECAN PRALINES RECIPE - (4.6/5)

Steps:

• Stir together whipping cream and brown sugar in very large microwave safe mixing bowl. Cook in microwave on High for 13 minutes. Open microwave about half way through cooking time and give the mixture a stir or two to make sure it is mixed well. When time is up, take bowl out of microwave, add butter and stir until butter is melted. Add nuts, stir for a couple of minutes or so until mixture starts to thicken slightly. Quickly drop by spoonfuls on a sheet of foil. Allow pralines to cool completely and then put them in a covered container. NOTE: If mixture is removed from bowl too quickly (too hot and shiny), the pralines will be too thin and may remain sticky. If the first one spreads out too much just put it back in the bowl and stir mixture for a minute or so more. If mixture gets to cool (dull in appearance) before it is spooned out on foil, it may become too firm to make individual pralines, but it can always be broken into chunks and eaten. Less attractive, but still good. Chocolate lovers can add 1/2 cup of chocolate chips to hot mixture along with the butter. The chips will melt completely producing "chocolate pecan pralines."

QUICK PRALINES

Steps:

• In medium saucepan, bring water and butter to a boil; stir in sugars.
• Return to boiling; boil and stir for 1 minute.
• Remove from heat; stir in vanilla and pecans.
• Beat until mixture thickens.
• Immediately drop from teaspoon onto wax paper.
• Cool.

PECAN PRALINES

Steps:

• Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble. Allow the pralines to cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans - style dessert.

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 PECAN PRALINES

Steps:

• 1. Mix sugars, water and pet milk together and cook to soft ball, or 238 degrees on candy thermometer.
• 2. Remove from heat.
• 3. Add Pecans
• 4. Beat to creamy
• 5. Drop on wax paper, that is placed over a towel
• 6. Allow to cool and enjoy.