Spirited Louisiana Pralines Dee Dees Recipes
BEA'S LOUISIANA PRALINES
OMG are these good or what!!! This recipe came from Chef Rameaux from Louisiana and mine turns out perfect everytime.
Provided by Bea L.
Categories Candies
Number Of Ingredients 6
Steps:
- 1. Place all ingredients in a heavy skillet & bring to "soft ball" stage (238-240 degrees), stirring constantly.
- 2. Remove from heat & stir until mixture thickens, becoming cloudy & creamy and the pecans stay suspended in mixture.
- 3. Spoon out onto waxed paper or aluminum foil. Yield: approx 2 doz, depending on size.
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.
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