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.
PECAN PRALINES
This was my mother's recipe.
Provided by Susan White
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 30
Number Of Ingredients 5
Steps:
- Generously butter baking sheets.
- In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 14.9 g, Cholesterol 1 mg, Fat 5.6 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 4.8 mg, Sugar 14.1 g
SOUTHERN PRALINES
This recipe is truly Southern, and it's been a family favorite for years. I've packed many a Christmas tin with this candy.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
EMERIL'S CREAMY PRALINES
Make and share this Emeril's Creamy Pralines recipe from Food.com.
Provided by alligirl
Categories Candy
Time 25m
Yield 18 candies, 18 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk.
- With a wooden spoon, stir until the sugar dissolves.
- Continue to cook, stirring, until smooth and light brown, about 8 minutes.
- Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper.
- Let cool.
- Remove from the paper with a thin knife.
PRALINES
Steps:
- In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving.
NEW ORLEANS-STYLE PRALINES
Provided by Food Network
Time 1h
Yield about 4 dozen pralines
Number Of Ingredients 6
Steps:
- Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
- Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
- Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.
PRALINES
Categories Dairy Nut Dessert Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 36 pralines, weighing approximately 2 pounds
Number Of Ingredients 9
Steps:
- Have ready 4 oiled large baking sheets. In a heavy 2-quart saucepan combine the sugars, the cream, the salt, and the cream of tartar, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it over moderately high heat, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, let the mixture cool until the candy thermometer registers 220°F., and stir in the butter and the vanilla. Beat the mixture until it is creamy and stir in the pecan halves. Working quickly, drop the mixture by tablespoon onto the baking sheets and let the pralines cool. Remove the pralines carefully and store them, wrapped individually in wax paper, in airtight container in a cool place. The pralines keep for 2 weeks.
SOUR CREAM PRALINES
I found this over at Allrecipes. I am just learning how to make candies and this turned out wonderful! It was so smooth and melt in your mouth. Very sweet! I've learnt patience is key - the end result is definitely worth it.
Provided by Roxanne J.R.
Categories Candy
Time 1h
Yield 24 pralines, 24 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease the inside of a 4-quart saucepan.
- Line a baking sheet with waxed paper.
- Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat.
- Cook and stir continually until the sugars are dissolved.
- Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water.
- Bring to a boil over medium-high heat.
- Do not stir once the sugar syrup begins to boil.
- Heat to 240 degrees F (115 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; stir in the butter, vanilla, and chopped pecans.
- Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets.
- Press a pecan half into the top of each praline.
- Allow to cool completely.
- Store in an airtight container in a cool place.
Nutrition Facts : Calories 207.5, Fat 10.5, SaturatedFat 2.5, Cholesterol 6.8, Sodium 44.6, Carbohydrate 29.2, Fiber 1, Sugar 26.7, Protein 1.3
MELT IN YOUR MOUTH PRALINES
They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!
Provided by MONETTEF
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
- In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
- Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.1 g, Cholesterol 4.1 mg, Fat 6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 43.1 mg, Sugar 10.4 g
CREAMY PRALINES
Make and share this Creamy Pralines recipe from Food.com.
Provided by Mysterygirl
Categories Candy
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Mix the sugar, salt, milk and butter in a heavy pot.
- Cook over low heat, stirring constantly, until the sugar dissolves.
- Add the pecans and cook over medium heat, stirring often, until it reaches the soft ball stage (234 to 240 degrees on a candy thermometer).
- Remove from heat.
- Allow to cool for a couple of minutes, then stir rapidly until the mixture begins to thicken and lightly coats the pecans.
- Drop by tablespoons onto wax or parchment paper.
- When the pralines have cooled, gently lift from the surface with a knife and store in an airtight container.
Nutrition Facts : Calories 1716.7, Fat 84.2, SaturatedFat 14.1, Cholesterol 42.7, Sodium 374.9, Carbohydrate 243.9, Fiber 9.5, Sugar 222.1, Protein 15.6
CREAMY PRALINE TOPPING
Would people be willing to spend a fortune at a gourmet shop if they knew how easy it is to make Creamy Praline Topping at home?
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 1-1/4 cups or 10 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Mix cream cheese and sugar in medium bowl until well blended.
- Add remaining ingredients; mix well.
- Spread over warm pieces of coffee cake.
Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
SOUR CREAM PECAN PRALINES
Make and share this Sour Cream Pecan Pralines recipe from Food.com.
Provided by benluc
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
- Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
- Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
- Then pour the rest of the mix in.
- Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
- Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
- Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
- Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
- Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
- Do not use plastic wrap, as it will stick to the candy.
- Notes:: * Do not use "lite" or "non-fat" sour cream
Nutrition Facts : Calories 7148.1, Fat 332.6, SaturatedFat 80.3, Cholesterol 202.4, Sodium 2262.2, Carbohydrate 1052.6, Fiber 31.4, Sugar 798, Protein 44.5
CREAMY PRALINES II
This is an easy praline recipe as well; just a different mix of ingredients. I find they are just as tasty; it depends on what you have on hand at the time.
Provided by Gingerbee
Categories Candy
Time 25m
Yield 24 large pralines
Number Of Ingredients 7
Steps:
- In a large sauce pan bring sugar and all liquid ingredients to 210 degrees on the candy thermometer.
- Add baking soda and pecans.
- Stir constantly, bringing up to 230 degrees (firm ball stage) of a second boil.
- Remove from heat; add vanilla and mix until it thickens and loses shiny gloss.
- Drop by spoonfuls onto wax paper to cool.
- If mixture becomes too hard, loosen with a teaspoon of hot water.
- May be frozen or kept in airtight container.
Nutrition Facts : Calories 151.7, Fat 7.1, SaturatedFat 0.9, Cholesterol 2.3, Sodium 37.6, Carbohydrate 22.4, Fiber 0.9, Sugar 18.3, Protein 1.4
CREOLE PRALINES
I got this recipe from a lady I used to work with many years ago when I lived in Baton Rouge, Louisiana, but I never had much luck making them as good as hers until I found a good method for making smooth, creamy pralines. Shirley Corriher of Atlanta, and author of the book, "Cookwise" recommends letting the praline mixture sit five minutes before "beating like crazy." This way, you'll get "billions of tiny crystals and perfectly smooth, creamy candy." Shirley oought to know - before discovering her love for cooking and writing "Cookwise," she was a biochemist at Vanderbilt, which helped her better understand the science behind cooking.
Provided by MSnow
Categories Candy
Time 1h
Yield 36 pralines
Number Of Ingredients 9
Steps:
- Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed 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.
- Add the extracts and 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 before serving.
CREAMY SMOOTH PECAN PRALINES
From Best of the Best from America Cookbook by Gwen McKee and Barbara Moseley. Posted for ZWT5, France/Cajun region.
Provided by NELady
Categories Cajun
Time 30m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, syrup, water, and pecans in heavy 3-quart saucepan.
- Stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches soft-ball stage (small amount forms soft ball when dropped into cold water).
- Remove saucepan from heat; add margarine and vanilla.
- Allow candy to cool.
- Whip until mixture gradually changes to lighter color and becomes creamy.
- Drop by tablespoons onto buttered cookie sheet (Push mixture from tablespoon with a teaspoon to hasten dropping before praline becomes too firm to shape).
Nutrition Facts : Calories 640.3, Fat 31.4, SaturatedFat 3.6, Sodium 107.7, Carbohydrate 93.4, Fiber 3.2, Sugar 75.7, Protein 3.1
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