Annies Pecan Pralines Food

ANNIE'S PECAN PRALINES

Steps:

• Combine in a large pan the sugar, soda, buttermilk and salt.
• Cook briskly, stirring occasionally, for 5 minutes.
• Add butter and pecans.
• Cook for approximately 5 minutes more, or until mixture reaches softball stage (234ºF).
• Remove from heat and beat until just creamy.
• Drop by spoonsful onto waxed paper.
• Store in airtight containers.
• NOTE: If you put newspapers under the waxed paper, it is easier to remove candy without breaking.

PECAN PRALINES

Steps:

• Line a baking sheet with parchment.
• Combine the pecans, granulated sugar, brown sugar, cream, butter, corn syrup and vanilla in a large Dutch oven fitted with a candy thermometer. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook until the candy thermometer registers 236 degrees F, 6 to 8 minutes.
• Remove from the heat and continue stirring for 1 minute; the mixture will begin to thicken. Working quickly, carefully pour the praline mixture onto the prepared baking sheet and spread thin before it starts to set. Allow to cool and harden for at least 10 minutes.
• Break into serving-size pieces. Store in an airtight container.

PECAN PRALINES

Steps:

• Preheat the oven to 350°F. Pour pecans onto a cookie sheet and toast in the oven for about 5 minutes, or until a slight nutty smell comes from the oven. Remove and allow to cool, then chop to desired size.
• In a medium sauce pan, over medium high heat, melt the butter.
• Once the butter is melted, add brown sugar, coconut milk, salt, and corn syrup to the sauce pan. Stir often and bring mixture to a boil.
• Remove from heat and pour sugar mixture into the bowl of a standing mixer with vanilla and powdered sugar.
• Using the whisk attachment, stir together on medium-low until smooth.
• Take the bowl off the mixer and fold in the pecans. Allow to rest to thicken for 10 minutes.
• On a sheet of parchment paper, or a silicone baking mat, spoon out 1 tsp- 1tbsp of the praline mixture. Continue spooning out the mixture leaving about an inch between spoonfuls. Sprinkle with flaky sea salt and allow to cool for 3ish hours.
• Remove from parchment paper or baking mat, and store in an airtight container.

PECAN PRALINES (OLD FASHIONED)

Steps:

• Combine sugar, margarine and milk.
• Cook to a soft ball stage.
• (when a little placed in a cup of cold water forms a soft ball) Remove from heat and stir in vanilla and pecans.
• Stir until it begins to thicken (doesn't take long, will have to work fast).
• Drop by tablespoons on waxed paper or buttered dish.
• Ready to eat when cooled.
• Store remainder in airtight container.

DAD'S PECAN PRALINES

Steps:

• In a large 3 1/2 quart-size saucepan, combine sugar, baking soda, buttermilk, and salt. Cook over high heat for about 5 minutes or until the mixture reaches 210 degrees on a candy thermometer. Stir often scraping the bottom and sides. The mixture will foam up.
• Add butter, pecans, and vanilla.
• Over medium heat, continue cooking.
• Stir constantly scraping bottom and sides until the mixture reaches softball stage (235 degrees on a candy thermometer or spinning a thread).
• Remove mixture from heat.
• Cool slightly (about 2 minutes). Beat with spoon until thick and creamy.
• Drop from a tablespoon onto sheet of alumium foil or wax paper. Let cool. Store in an airtight container.

PECAN PRALINES

Steps:

• Cook everything over medium heat to 240°F on a candy thermometer.
• Remove from heat and beat till it starts to thicken. This takes a while, so you have to have good arms!
• Drop by large spoonfuls onto wax paper.
• Cool and wrap individually in plastic wrap or store in an airtight container.

PECAN PRALINES

Steps:

• Butter a jelly-roll pan.
• In a large heavy saucepan combine the brown sugar, sugar, milk, butter, and vanilla and stir until blended. Bring the mixture to a boil over medium heat.
• Continue boiling until a candy thermometer registers 238 degrees F., or the candy reaches the soft ball stage.
• Remove from heat, add the pecans, and beat well with a wooden spoon for no more than 1 minute.
• Immediately pour the candy onto the buttered jelly-roll pan. Let the candy stand for 1 hour, or until it has cooled (dried).
• Break the candy in pieces and store the pralines in an airtight container.