Emerils Crunchy Pralines Food

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CREAMY PECAN PRALINES



Creamy Pecan Pralines image

Provided by Emeril Lagasse

Categories     dessert

Time 22m

Yield about 1 dozen

Number Of Ingredients 7

1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups chopped pecans

Steps:

  • Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
  • Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

EMERIL'S CREAMY PRALINES



Emeril's Creamy Pralines image

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

1 cup granulated sugar
1 cup light brown sugar, tightly packed
2 tablespoons light corn syrup
2 tablespoons butter
1 pinch salt
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 cups pecan pieces

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



Pralines image

Provided by Emeril Lagasse

Categories     dessert

Time 20m

Yield about 1 dozen

Number Of Ingredients 4

1/2 cup sugar
3 tablespoons light corn syrup
1 cup heavy cream
1 cup whole shelled pecans, toasted

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.

LOUISIANA CARAMEL PRALINES



Louisiana Caramel Pralines image

I know there are a lot of praline recipes already posted, but I couldn't find this one & suspect there could hardly be 1 more authentic than a recipe straight from the *River Road Recipes* cookbook published by the Junior League of Baton Rouge. Mrs. C.E. Phillips was acknowledged as the source of the recipe, but no times or yield were given. I have guesstimated them w/a *heavy accent on the guess* part of the word, but the real bottom line is the yield depends on the size you choose to make & how you view the # of servings. *Enjoy*

Provided by twissis

Categories     Candy

Time 25m

Yield 36 serving(s)

Number Of Ingredients 6

2 cups granulated sugar
1 cup evaporated milk
1 cup granulated sugar
1 1/2 teaspoons vanilla
2 1/2 cups pecans (chopped, may use plain or toasted)
2 tablespoons butter

Steps:

  • Place 2 cups sugar & milk in a lrg saucepan. Cook slowly, stirring often.
  • At the same time, put other cup of sugar in a 2nd saucepan on low heat & stir till melted.
  • Pour 2nd mixture slowly into the sugar & milk that should be read to boil & stir while adding.
  • Cook slowly till a firm ball forms when dropped into cold water (238°) & remove from heat.
  • Add vanilla, pecans & butter. Stir till mixture begins to thicken.
  • To avoid sticking as experienced by the 1st reviewer using waxed paper which was given as an option -- drop by spoonfuls in desired size onto a lightly sprayed baking sheet or buttered cookie sheet (candies should set up immediately).

Nutrition Facts : Calories 132.3, Fat 6.6, SaturatedFat 1.2, Cholesterol 3.7, Sodium 13.2, Carbohydrate 18.4, Fiber 0.7, Sugar 17, Protein 1.2

EMERIL'S LYONNAISE POTATOES



Emeril's Lyonnaise Potatoes image

Make and share this Emeril's Lyonnaise Potatoes recipe from Food.com.

Provided by alligirl

Categories     Potato

Time 30m

Yield 12 , 12 serving(s)

Number Of Ingredients 6

2 lbs yukon gold potatoes, peeled and thinly sliced
2 tablespoons olive oil
4 medium onions, peeled and thinly sliced
salt and white pepper, to taste
1/2 cup butter
1 tablespoon finely chopped parsley

Steps:

  • Preheat the oven to 400º F.
  • Place the potatoes in a pot of salted water and bring to a boil. Cook for 2 minutes.
  • Remove the pan from the heat and drain.
  • Heat the olive oil in a large ovenproof skillet over medium heat.
  • Add the onions and season with salt and pepper.
  • Cook, stirring, until the onions are caramelized, 8 to 10 minutes.
  • Transfer the onions to a bowl.
  • Place the pan back on the stove and melt the stick of butter.
  • When the butter has melted, cover the bottom of the pan with 1/3 of the potatoes.
  • Cover the first layer of potatoes with 1/2 of the onions.
  • Cover the onions with 1/3 of the potatoes.
  • Repeat the layering until all of the potatoes and onions are used.
  • Place the pan in the oven and cook for 10 to 12 minutes or until the potatoes are golden brown.
  • Remove the pan from the oven.
  • Using a spatula, gently lift the potatoes out of the pan.
  • Slice the lyonnaise into 12 slices. Garnish with parsley.

EMERIL'S HURRICANE



Emeril's Hurricane image

Make and share this Emeril's Hurricane recipe from Food.com.

Provided by alligirl

Categories     Beverages

Time 5m

Yield 6 1/2 cups, 4-6 serving(s)

Number Of Ingredients 13

1 1/2 cups pineapple juice
1 cup orange juice
1 cup pomegranate juice, preferably a filtered (not cloudy)
1/2 cup grenadine
1/2 cup simple syrup
1/4 cup plus 2 tablespoons lemon juice
1/4 cup plus 2 tablespoons lime juice
1 1/2 cups light rum
1/4 cup triple sec
1/2 cup dark rum
orange slice, for garnish
lemon slice, for garnish
maraschino cherry, for garnish

Steps:

  • In a large pitcher combine the pineapple juice, orange juice, pomegranate juice, grenadine, simple syrup, lemon juice and lime juice and stir well to combine.
  • Add the light rum, Triple Sec and dark rum and stir well.
  • Serve in 16-ounce glasses over lots of ice and garnish each glass with 1 orange slice, 1 lemon slice, and 1 maraschino cherry.

Nutrition Facts : Calories 449.3, Fat 0.2, Sodium 14.9, Carbohydrate 47.9, Fiber 0.4, Sugar 33.8, Protein 0.9

EMERIL'S CRUNCHY PRALINES



Emeril's Crunchy Pralines image

Make and share this Emeril's Crunchy Pralines recipe from Food.com.

Provided by alligirl

Categories     Candy

Time 20m

Yield 2 dozen candies, 24 serving(s)

Number Of Ingredients 4

1 lb packed light brown sugar (about 2 1/2 cups)
2 tablespoons butter
1/4 cup water
2 cups pecan pieces

Steps:

  • Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
  • Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
  • Add the pecans and continue to stir for about 5 minutes.
  • Remove from the heat.
  • Drop by the spoonful onto wax paper.
  • Let cool.
  • Remove from the paper with a thin knife.
  • NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.

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