Mexican Pralines Food

CHOCOLATE PRALINES, MEXICAN STYLE

Steps:

• Line a baking sheet with parchment paper.
• Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
• Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

CREAMY PECAN PRALINES

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.

TEXAS PRALINES

Steps:

• Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
• In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
• Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.

PECAN PRALINES

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.

MEXICAN PRALINES

Steps:

• In a heavy saucepan, mix together the brown sugar, 1/2 cup white sugar, evaporated milk and the Karo syrup.
• Bring to a rolling boil, slowly stir in remaining 1/2 cup of white sugar while keeping the mixture boiling; cook to soft ball stage.
• Add the butter and pecans, remove from heat and beat with a spoon until mixture holds its shape.
• Pour onto waxed paper in 2 to 3 inch rounds, allow to cool completely, wrap individual pralines in plastic wrap and store in a cool dry place until eaten.

MEXICAN PRALINES

Steps:

• In a two-quart saucepan combine both sugars,the corn syrup,butter or margarine and water.
• Bring to a boil.
• Add the nuts and continue to cook over medium heat until candy reaches soft ball stage or 238 degrees Farenheit.
• Remove from heat and stir rapidly until mixture begins to lose it's gloss.
• Quickly drop candy from a teaspoon on to waxed paper and allow to harden.

PRALINES AUX PACANES - PECAN PRALINES

Steps:

• Dissolve sugars in cream or water and boil to the thread stage (228F), stirring occasionally.
• Add butter and pecan meats; cook until syrup reaches the soft-ball stage (240F), or when a small amount of the mixture forns a soft ball when dropped in cold water.
• Cool without disturbing, then beat until somewhat thickened but not until it loses its gloss.
• Drop by tablespoons onto a buttered cookie sheet.
• The candy will flatten out into large cakes.