Mimis Pecan Pralines Food

PECAN PRALINES

Steps:

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• Line a cookie sheet with baking parchment.
• Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, and brown sugar to 240 degrees F (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds.
• Carefully (it may sputter) stir in the vanilla, bourbon, and toasted pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet.
• Let cool for 20 minutes.

PECAN PRALINES

Steps:

• Line a baking sheet with parchment.
• Combine the pecans, granulated sugar, brown sugar, cream, butter, corn syrup and vanilla in a large Dutch oven fitted with a candy thermometer. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook until the candy thermometer registers 236 degrees F, 6 to 8 minutes.
• Remove from the heat and continue stirring for 1 minute; the mixture will begin to thicken. Working quickly, carefully pour the praline mixture onto the prepared baking sheet and spread thin before it starts to set. Allow to cool and harden for at least 10 minutes.
• Break into serving-size pieces. Store in an airtight container.

MIMI'S PECAN PIE

Steps:

• In a large bowl slightly beat the eggs.
• Add the melted butter, brown sugar, both corn syrups, vanilla, salt, and pecans.
• Pour it into a prepared pie shell.
• Bake 350 degrees for about 45 minutes.
• Serve with real whipped cream dollops.

MIMI'S PECAN PRALINES

Steps:

• 1. Combine all ingredients except for butter, vanilla and pecans in a heavy saucepan over medium heat. Bring to a boil, stirring until the sugars dissolve. Cook until the soft ball stage. Remove from heat.
• 2. Prepare an area to spoon the candy out onto. I use wax paper but you could also use parchment paper. TIP: I have found that if you let the candy mixture cool some first then you don't have to beat it as long
• 3. Add butter, vanilla and pecans to saucepan. Beat until it starts to thicken and loses some of its gloss. Spoon out quickly onto prepared countertop in the size you prefer. Store in a covered container.