New Orleans Candy Company Pralines Food

NEW ORLEANS-STYLE PRALINES

New Orleans-Style Pralines image

Provided by Food Network

Time 1h

Yield about 4 dozen pralines

Number Of Ingredients 6

Ingredients

1 quart heavy cream
2 1/4 cups sugar
1 tablespoon light corn syrup
Grated zest of 1 medium orange (optional)
1 1/2 cups chopped pecans
Pinch of salt

Steps:

Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.

NEW ORLEANS-STYLE MAPLE-BACON PRALINES

New Orleans-Style Maple-Bacon Pralines image

Want to experience New Orleans flavor without the Mardi Gras crowd? Make southern-style scrumptiousness at home with these maple-bacon pralines.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 25 servings.

Number Of Ingredients 8

Ingredients

6 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, finely chopped
1/4 cup unsalted butter
1-1/2 cups packed brown sugar
1 cup granulated sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup whipping cream
1 pkg. (6 oz.) pecan halves
1 tsp. ground cinnamon

Steps:

Cook bacon in skillet on medium heat 12 min. or until crisp, stirring frequently; drain on paper towels.
Meanwhile, cook next 5 ingredients in large saucepan on medium heat 15 min. or until temperature reaches 239ºF (soft-ball stage) on candy thermometer, stirring occasionally. Remove from heat.
Stir in bacon, nuts and cinnamon. Immediately pour onto baking sheet sprayed with cooking spray; refrigerate 10 min. or until firm. Break into bite-size pieces.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CREAMY NEW ORLEANS PRALINES

Creamy New Orleans Pralines image

Worth the effort to master the art of praline-making. Give as gifts, great for holiday parties or to bring to the office. See note below for the option of toasted pecans.

Provided by gailanng

Categories Candy

Time 50m

Yield 4 1/2 dozen

Number Of Ingredients 8

Ingredients

3 cups chopped pecans
2 cups light brown sugar, packed
1 cup granulated sugar
1 1/2 cups heavy cream
1/3 cup whole milk
6 tablespoons butter, unsalted
3/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over.
Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
Optional Toasted Pecans:.
Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.

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