Louisiana Pralines Microwave Food

MICROWAVE PRALINES

Steps:

• In a large microwave-safe bowl combine brown sugar, whipping cream, salt, margarine and nuts; microwave on HIGH for 9 minutes, stirring once.
• Remove from microwave and let rest 1 minute, then stir in vanilla; continue stirring with wooden spoon for 3 minutes more.
• Drop by teaspoonfuls onto buttered waxed paper (if the mixture is "runny" allow to cool about 30 seconds more and then try dropping from the spoon again).

MAWMAW BELLARD'S PRALINES (MICROWAVE RECIPE)

Steps:

• combine all except for vanilla extract in a microwave safe 1 quart bowl or measuring cup.
• Microwave on high for about 6 minutes, stirring every 2 minute.
• Add Vanilla extract and stir quickly.
• Drop by teaspoonfuls onto waxed paper and allow to harden.
• If it sets up too fast while in the bowl just add a bit of evaporated milk.
• My problem was always spooning them out before the sugary mixture was thick enough or had cooled enough. I solved that by stirring quickly and checking to see if it starts to harden around the edges of my spoon or bowl. That's when it's ready to spoon out. It's very humid here so unsure how different climates will affect the outcome.

MICROWAVE PRALINES

Steps:

• Spread the pecans on a baking sheet and bake in a 350-degree oven until lightly toasted, 10 to 15 minutes.
• Combine all the ingredients except the pecans and vanilla extract in a 4-quart glass bowl. Heat in a microwave oven on high power for 5 minutes. Using oven mitts or potholders, carefully transfer the bowl to a countertop and stir with a heat-resistant spatula. Return to microwave and heat for 5 more minutes.
• Stir in the pecans and heat for another 5 minutes. Stir and check the temperature with a digital or candy thermometer. If it reads 240 degrees, proceed to Step 4. If not, continue heating on high power, stirring and checking the temperature every minute until it does.
• Remove from oven and let the mix sit undisturbed. After 20 minutes, add the vanilla extract and stir vigorously until it becomes cloudy and creamy. Using 2 spoons, scoop and shape into 2-inch-diameter mounds on a baking sheet lined with foil, parchment paper or a silicone mat. If the mix becomes too hard to shape, reheat for 15 seconds. Let the pralines rest for 30 minutes. Keep stored in an airtight container.

EASY MICROWAVE PRALINES

Steps:

• In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
• Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

MICROWAVE PRALINES

Steps:

• Line two baking sheets with waxed paper; set aside. In a microwave-safe 2-qt. bowl, combine the sugars, water, corn syrup and butter. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 1-2 minutes longer or until a candy thermometer reads 234° (soft-ball stage), stirring after each minute., Add pecans and vanilla; stir just until mixture starts to thicken, about 1 minute. Working quickly, drop by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container.

PECAN PRALINES BY MICROWAVE

Steps:

• Put 1st six items in large glass bowl. Cover.
• Cook on High 4 minute ( 5 ).
• Stir. Cook on High 4 minute (6 ).
• Add vanilla and pecans.
• Stir, then cook on High 2min. (5).
• Stir in powdered sugar.
• Drop by teaspoonfuls onto waxed paper over newsprint. If candy gets too thick, reheat 20-30 secs.
• Add more nuts at the end if you run out of nuts before candy, (but these don't taste as good as the cooked nuts.).
• You can also drizzle the extra candy at the end over the first pralines which don't have as much because it was too hot at first.
• It's the powdered sugar that makes the syrup crystalize as it cools.
• You can cook on stove---get syrup to softball stage -234*; stir constantly.