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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 1/2 cups - sugar
  • 1/2 cups - milk, at room temperature
  • 3/4 cups - light brown sugar, packed
  • 6 tablespoons - butter, at room temperature
  • 1 1/2 cups - pecans, chopped, (roasted optional)
  • 1 teaspoons - vanilla
  • Directions:

    1. Combine all ingredients in a pan over medium heat and stir constantly (very important!) until mixture comes to a full rolling boil. Continue to stir and boil for 3 minutes. Remove from heat. At this point mixture should be at "softball stage" (about 238-240 degrees F), meaning when a small glob of mixture is dropped into water, it will form a "ball" that will hold its shape on the hand before slowly beginning to "droop".

    2. Stir mixture until it thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture.

    3. Spoon out (in desired size) onto buttered waxed paper, aluminum foil or parchment paper (if using waxed paper, be sure to place a sheet of newspaper underneath it, as hot wax can transfer to whatever is beneath).

    4. Allow to cool until "set" and then store in an airtight container until ready to use. These can be frozen, too, and stored for up to 6 weeks before serving. Remove from freezer a few hours before serving and allow to come to room temperature.

    Other options: Make flavored pralines by adding to this recipe 1/2 cup of other desired flavor or ingredient such as chocolate chips, coconut, peanut butter or butterscotch chips.

    For Praline Sauce:
    Add 1/2 cup corn syrup to mixture. Use as dessert sauce over baked goods, pies, ice cream, and more.

    Brief Description

    Sweet pecan candy recipe from the New Orleans School of Cooking.

    Main Ingredient:

    pecans

    Category:  Candy

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 15 min

    Source

    New Orleans School of Cooking - www.nosoc.com

    Posted By:

    mcarradmin

    Posted On:

    December 19, 2014

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