TEEDEE'S PECAN CANDY
This is a Louisiana favorite. I have to make it every Christmas for my family.
Provided by LATEDRA75
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch pan with 2 teaspoons butter.
- Combine evaporated milk with sugar in a heavy, large stockpot and place over medium heat. Stir constantly and bring to a boil. Cook the syrup, stirring often, until a candy thermometer reads 235 degrees F (110 degrees C) or a small spoonful of syrup dropped into a glass of cold water forms a soft ball, 5 to 8 minutes.
- Stir pecans and butter into the syrup and continue to cook until solid crystals of candy begin to form on the side of the pot, about 30 minutes. Remove from heat and stir vanilla and almond extracts into candy.
- Pour candy into prepared dish and let cool for 10 minutes before cutting into squares.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 16.9 g, Cholesterol 15.1 mg, Fat 11.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 49.4 mg, Sugar 16 g
CREOLE PECANS
Make and share this Creole Pecans recipe from Food.com.
Provided by Boo Chef in West Te
Categories Creole
Time 10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix granulated sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts.
- Place in shallow baking pan and toast at 250F stirring frequently, until lightly browned.
- Add butter or margarine and seasoned salt to taste, about 1/2 tsp, and toss to coat nuts.
- Continue baking until toasted.
- Cool and store in tight container. Refrigeration keeps them crisp.
CREOLE PECAN PRALINE BARS
Categories Christmas Bake Candy Nut Edible Gift Cookies Thanksgiving Dessert
Number Of Ingredients 7
Steps:
- Preheat oven to 325 (convection) 350 regular. Line 9 x 13 pan with parchment paper and lightly spay.
- In mixing bowl, mix butter, brown sugar and salt (first three ingredients). Add flour and beat at low speed until the ingredients form tiny crumbs. Pour this mixture into prepared 9 x 13 pan. Spread the mixture/dough to form an even layer and press down firmly.
- Add the pecan halves, flat side down, in one direction (they should be touching each other) to cover the dough. This will be a more formal appearance. As an alternative, you may want to chop the pecans and then spread them evenly over the base dough.
- In a saucepan, melt the remaining butter and brown sugar over high heat. Stir the mixture with a wooden spoon until it comes to a rolling boil. Continue to stir for 30 seconds. Remove the pan from the heat.
- Pour the butter/sugar (carmel) mixture over the dough, coating the entire surface. Bake the bars for 25 minutes. Remove from the oven and transfer to a rack to cool, then refrigerate for approximately 1-hour prior to slicing for easier handling. May also freeze and then slice after removing from freezer and allowing to slightly thaw.
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.
CREOLE PECAN CANDY
a friend of mine taught me how to make these delicious candies....try them they are super easy
Provided by Diedra Ziegler
Categories Candies
Time 35m
Number Of Ingredients 6
Steps:
- 1. grease a 8x9 inch cookie sheet with butter or spray
- 2. combine milk,butter,and sugar in medium size saucepan on medium heat..stir ingredients...bring to a boil constantly stirring until candy starts to
- 3. separate from the sides of the pot...put in chopped pecan,salt and vanilla,pour onto greased pan,let cool cut into squares
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- Add the butter, granulated sugar, brown sugar, and evaporated milk to a saucepan and cook over medium-high heat. Stir constantly.
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- Set out parchment paper for making the pralines on and have a tablespoon sized scoop hand and ready to go.
- 2. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium heat. Stir regularly until it begins to foam and boil.
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4.6/5 (21)Total Time 45 minsCategory CandyCalories 155 per serving
- Place a medium saucepan with a candy thermometer over medium heat. Make sure the thermometer is not touching the bottom of the pan. Add everything except the pecans and vanilla extract. Bring the mixture to a boil, stirring constantly. When the mixture reaches 238 to 240 degrees, or the "soft ball" stage, remove the pan from the heat.
- Add in the pecans and vanilla, stirring for about a minute or until the mixture cools just enough to spoon onto the prepared pans. Working quickly, using a tablespoon to generously spoon pralines onto the prepared pans. Ideally, the pecans will be piled on top of one another and the sugar will spread slightly. (If you allow your mixture to cool too much before portioning out, your candies will not spread as much, if at all, though they will still taste the same - they just might not look as pretty.)
- Allow candies to cool and harden at room temperature for at least 30 minutes before removing from pan. Pralines will keep, in an airtight container, for up to a week.
LOUISIANA PRALINES | I HEART RECIPES
From iheartrecipes.com
5/5 (26)Category Candy, Dessert
- Combine the butter, sugars, and half in half into a large saucepan, then turn the heat up to medium.
- Bring the candy mixture to 240 F, and let the candy mixture cook for about 5 minutes without stirring.
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