Pecan Pralines New Orleans School Of Cooking Food

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NEW ORLEANS-STYLE PRALINES



New Orleans-Style Pralines image

Provided by Food Network

Time 1h

Yield about 4 dozen pralines

Number Of Ingredients 6

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.

PECAN PRALINES, NEW ORLEANS SCHOOL OF COOKING



Pecan Pralines, New Orleans School of Cooking image

I bought pralines from New Orleans School of Cooking when my mother and sister and I visited there in 2012, and they were the BEST we tried - and we tried a lot!! When I came home I looked on line for the recipe, and found a video demo of the class on making pralines. I watched the video over and over until I got all the ingredients and instructions written down, which I submit here. Other recipes on this site recommend bourbon as flavoring, which I think sounds fab, so I noted it. I also added a dash of salt, as I always add a little salt to candy and frostings. I have not made these yet, but I'm posting it for safe-keeping.

Provided by cathyfood

Categories     Dessert

Time 40m

Yield 24 candies, 24 serving(s)

Number Of Ingredients 7

1 1/2 cups granulated sugar
3/4 cup light brown sugar, packed
1 dash salt
1/2 cup whole milk
6 tablespoons butter
1 1/2 cups pecans (roasted optional)
1 tablespoon vanilla (or 1 teasp. Vanilla and 1 teasp. Bourbon or brandy)

Steps:

  • NOTE: To roast pecans, bake them on a sheet pan at 275 for 20-25 minutes, until slightly browned and fragrant.
  • Combine all ingredients and bring to a softball stage (238-240 degrees), stirring constantly. Soft ball stage is also achieved when you place a spoonful of sugar mixture into a glass of water and it sticks to the side.
  • Remove from heat.
  • Beat with a wooden spoon until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
  • Spoon out on buttered aluminum foil or parchment paper.

Nutrition Facts : Calories 151.7, Fat 8, SaturatedFat 2.3, Cholesterol 8.1, Sodium 36.1, Carbohydrate 20.5, Fiber 0.7, Sugar 19.7, Protein 0.8

NEW ORLEANS STYLE PRALINES



New Orleans Style Pralines image

This is one of the, if not THE, best praline recipes I've had. I found it on Cookierecipes101.com. Be sure you have parchment paper and a candy thermometer. The amount per praline is up to you, but I estimated about 1-2 T per praline. I cut down the amount of pecans, but that is the only change I made. They came out perfectly and taste just like you're sitting at Jackson Square.

Provided by 907625

Categories     Candy

Time 20m

Yield 12-20 pralines

Number Of Ingredients 6

1 1/2 cups sugar
3/4 cup light brown sugar (packed)
1/2 cup milk
3/8 cup butter (6 Tbs)
1 1/2 cups pecans (roasted optional)
1 teaspoon vanilla

Steps:

  • Mix all the ingredients together in a large pot.
  • Heat, while stirring constantly, until mixture reaches the "soft ball" stage (230-240°F).
  • Remove from heat and continue to stir until mixture becomes cloudy and creamy in appearance and the pecans are suspended in the mixture.
  • On parchment paper, drop desired amount.
  • Let cool, then enjoy!

Nutrition Facts : Calories 301.1, Fat 15.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 51.2, Carbohydrate 40.8, Fiber 1.3, Sugar 38.8, Protein 1.6

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