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.
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 45m
Yield about 24 pralines
Number Of Ingredients 7
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.
PRALINE ICE CREAM
This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.
Provided by Molly53
Categories Frozen Desserts
Time 20m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Stir milk gradually into egg yolks.
- Add sugar and salt; cook in the top of a double boiler until mixture coats the spoon.
- Chill thoroughly.
- Whip cream to very soft peaks (it won't quite hold its shape).
- Add pralines, vanilla and whipped cream.
- Freeze either in an ice cream maker or in the freezer (if using your freezer, stir twice during freezing to prevent large ice crystals from forming).
Nutrition Facts : Calories 1244.9, Fat 87.6, SaturatedFat 52.4, Cholesterol 673.4, Sodium 339.6, Carbohydrate 98.3, Sugar 75.6, Protein 20.5
DAD'S PECAN PRALINES
This is my husband's family recipe for making pecan pralines. He is asked every Christmas to make these delicious pralines.
Provided by CarolAT
Categories Candy
Time 40m
Yield 20 (2 inch pralines)
Number Of Ingredients 7
Steps:
- In a large 3 1/2 quart-size saucepan, combine sugar, baking soda, buttermilk, and salt. Cook over high heat for about 5 minutes or until the mixture reaches 210 degrees on a candy thermometer. Stir often scraping the bottom and sides. The mixture will foam up.
- Add butter, pecans, and vanilla.
- Over medium heat, continue cooking.
- Stir constantly scraping bottom and sides until the mixture reaches softball stage (235 degrees on a candy thermometer or spinning a thread).
- Remove mixture from heat.
- Cool slightly (about 2 minutes). Beat with spoon until thick and creamy.
- Drop from a tablespoon onto sheet of alumium foil or wax paper. Let cool. Store in an airtight container.
PECAN PRALINES
I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her!
Provided by Brooklyns Culinary
Categories Candy
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Butter a jelly-roll pan.
- In a large heavy saucepan combine the brown sugar, sugar, milk, butter, and vanilla and stir until blended. Bring the mixture to a boil over medium heat.
- Continue boiling until a candy thermometer registers 238 degrees F., or the candy reaches the soft ball stage.
- Remove from heat, add the pecans, and beat well with a wooden spoon for no more than 1 minute.
- Immediately pour the candy onto the buttered jelly-roll pan. Let the candy stand for 1 hour, or until it has cooled (dried).
- Break the candy in pieces and store the pralines in an airtight container.
Nutrition Facts : Calories 585.8, Fat 25.5, SaturatedFat 6.4, Cholesterol 24.4, Sodium 95.4, Carbohydrate 89.5, Fiber 2.4, Sugar 86.5, Protein 5.3
PECAN PRALINES
This was my mother's recipe.
Provided by Susan White
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 30
Number Of Ingredients 5
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.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 14.9 g, Cholesterol 1 mg, Fat 5.6 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 4.8 mg, Sugar 14.1 g
PECAN PRALINES
These are a huge favorite of my family. I have been making them for years and they are always a hit.
Provided by DarleneG
Categories Candy
Time 1h
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Cook everything over medium heat to 240°F on a candy thermometer.
- Remove from heat and beat till it starts to thicken. This takes a while, so you have to have good arms!
- Drop by large spoonfuls onto wax paper.
- Cool and wrap individually in plastic wrap or store in an airtight container.
Nutrition Facts : Calories 203.1, Fat 5.4, SaturatedFat 1, Cholesterol 4.1, Sodium 19.9, Carbohydrate 36.8, Fiber 0.6, Sugar 34.7, Protein 1.5
PECAN PRALINES
These vegan and dairy free pecan pralines make the perfect salty and sweet treat this holiday season!
Provided by Annie
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Pour pecans onto a cookie sheet and toast in the oven for about 5 minutes, or until a slight nutty smell comes from the oven. Remove and allow to cool, then chop to desired size.
- In a medium sauce pan, over medium high heat, melt the butter.
- Once the butter is melted, add brown sugar, coconut milk, salt, and corn syrup to the sauce pan. Stir often and bring mixture to a boil.
- Remove from heat and pour sugar mixture into the bowl of a standing mixer with vanilla and powdered sugar.
- Using the whisk attachment, stir together on medium-low until smooth.
- Take the bowl off the mixer and fold in the pecans. Allow to rest to thicken for 10 minutes.
- On a sheet of parchment paper, or a silicone baking mat, spoon out 1 tsp- 1tbsp of the praline mixture. Continue spooning out the mixture leaving about an inch between spoonfuls. Sprinkle with flaky sea salt and allow to cool for 3ish hours.
- Remove from parchment paper or baking mat, and store in an airtight container.
EASY PECAN PRALINE RECIPE
Pralines are a tantalizing combination of brown sugar and pecans and a classic southern treat. With our easy pecan praline recipe you can make this melt-in-your-mouth candy at home anytime in less than an hour!
Provided by Stacey aka the Soccer Mom
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- Prepare a muffin tin by filling with cupcake liners; set aside.
- Add all ingredients to a large pot over medium-high heat. Stir consistently as you bring to a boil.
- Use a candy thermometer to check the temperature - when it reads 235-240°F remove pan from heat. (This should take about 10 minutes or so).
- Use wooden spoon to vigorously stir the mixture, so that it thickens as it cools and starts to have a cloudier appearance. This should take anywhere from 2-5 minutes.
- While the mixture is still hot, use a cookie scoop to portion out the praline mixture into your muffin tin. You want to make sure to cover the bottom of each cupcake liner.
- Allow to cool completely until firm.
- Remove the cupcake liner before serving.
Nutrition Facts : Calories 180 kcal, Carbohydrate 25 g, Protein 1 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 10 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 30m
Yield 15 to 20 pralines
Number Of Ingredients 5
Steps:
- Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
- Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
PECAN PRALINES
Steps:
- Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble. Allow the pralines to cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans - style dessert.
PRALINES AUX PACANES - PECAN PRALINES
Yummy and sweet, these are a traditional candy of the deep South. People in the know prounounce this "praw-LEEN". For best results, use a candy thermometer. Cooking time approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Candy
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 243, Fat 11.5, SaturatedFat 3.7, Cholesterol 16.1, Sodium 25.6, Carbohydrate 36.2, Fiber 0.9, Sugar 34.8, Protein 1.1
YUMMY PECAN PRALINES
Pecans are cooked to the soft ball stage with brown sugar, white sugar, evaporated milk and butter and then beaten and poured on a slab to firm up in these sweet, chewy candies.
Provided by SARATHERESA
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 20
Number Of Ingredients 6
Steps:
- Generously grease a large slab or baking sheet.
- In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
- Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 22.4 g, Cholesterol 4.9 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 17.9 mg, Sugar 21.6 g
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
PECAN PRALINES
This family recipe for pecan pralines comes courtesy of fashion designer Tom Ford.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 dozen
Number Of Ingredients 5
Steps:
- Line 2 baking sheets with parchment paper; set aside. In a 3-quart saucepan, mix together sugar and baking soda. Add cream and place over medium-high heat. Cook, whisking occasionally, until golden brown and mixture reaches 235 degrees on a candy thermometer, 25 to 30 minutes. Add butter and pecans and mix together until butter has melted and mixture is well combined, about 1 minute. Using a tablespoon, drop mixture onto prepared baking sheets about 2 inches apart; let cool completely.
PECAN PRALINES
I got this recipe from a friend who lived in the south for awhile and while she lived there she made these and sent them home to our family, need less to say we fell in love again, we have many loves in foods. Just a note I have never counted the pieces of candy so I don't know how many it makes also cooking time are not what I...
Provided by Jean Romero
Categories Candies
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. In a heavy pan cook sugars, corn syrup and cream, stirring constantly, add half the butter when the candy first comes to a boil, continue to cook until it reaches 235*F. Remove from heat, add the remaining butter and beat using a wooden spoon 150 strokes, Add vanilla and pecans and continue beating until candy becomes slightly lighter in color and is creamy. This is the important step' While candy is still hot drop by teaspoon full onto a buttered wax paper, it should form a smooth creamy piece of candy. ENJOY
PECAN PRALINES
Steps:
- 1. Stir together whipping cream and brown sugar in very large microwave safe mixing bowl. Cook in microwave on High for 13 minutes. Open microwave about half way through cooking time and give the mixture a stir or two to make sure it is mixed well. When time is up, take bowl out of microwave, add butter and stir until butter is melted. Add nuts, stir for a couple of minutes or so until mixture starts to thicken slightly. Quickly drop by spoonfuls on a sheet of foil. Allow pralines to cool completely and then put them in a covered container. NOTE: If mixture is removed from bowl too quickly (too hot and shiny), the pralines will be too thin and may remain sticky. If the first one spreads out too much just put it back in the bowl and stir mixture for a minute or so more. If mixture gets to cool (dull in appearance) before it is spooned out on foil, it may become too firm to make individual pralines, but it can always be broken into chunks and eaten. Less attractive, but still good. Chocolate lovers can add 1/2 cup of chocolate chips to hot mixture along with the butter. The chips will melt completely producing "chocolate pecan pralines."
PECAN PRALINE
To accompany [Ice-Cream Bombes with Brandied Dried Cranberries and Cherries](/recipes/recipe_views/views/13611)
Number Of Ingredients 3
Steps:
- Lightly oil a baking sheet.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Stir in pecans with salt until coated well. Immediately pour mixture onto baking sheet, tilting baking sheet to make a thin layer, and cool completely, about 20 minutes. Carefully remove praline in shards from baking sheet. Break about one eighth shards into smaller pieces and in a food processor pulse until ground coarse. Break remaining praline into 12 shards for garnishing desserts. Praline may be made 2 days ahead, ground praline kept in an airtight container at cool room temperature (if it clumps, regrind in food processor before using), and shards kept between sheets of wax paper in another airtight container at room temperature.
More about "pralines aux pacanes pecan pralines food"
PECAN PRALINES {CREAMY PECAN CANDIES ... - STEPHIE COOKS
From stephiecooks.com
- Place a medium saucepan with a candy thermometer over medium heat. Make sure the thermometer is not touching the bottom of the pan. Add everything except the pecans and vanilla extract. Bring the mixture to a boil, stirring constantly. When the mixture reaches 238 to 240 degrees, or the "soft ball" stage, remove the pan from the heat.
- Add in the pecans and vanilla, stirring for about a minute or until the mixture cools just enough to spoon onto the prepared pans. Working quickly, using a tablespoon to generously spoon pralines onto the prepared pans. Ideally, the pecans will be piled on top of one another and the sugar will spread slightly. (If you allow your mixture to cool too much before portioning out, your candies will not spread as much, if at all, though they will still taste the same - they just might not look as pretty.)
PECAN PRALINES - ZAGLEFT - SHARING GREAT FOOD AND TRAVEL
From zagleft.com
- Combine the sugars, milk and butter in a large pot and cook over a medium-high heat, stirring occasionally.
- When the mixture comes to a boil, start stirring constantly. Add the pecans. Let it boil for 3 minutes, until the syrup registers 238-240 degrees F on a candy thermometer.
- Remove the pan from the heat, stir in the vanilla and keep stirring. The syrup will become creamy and cloudy and will start to thicken.
PECAN PRALINES RECIPE - COUNTRY LIVING
From countryliving.com
- In a medium pot over medium-low heat, combine sugars and ice cream, stirring with a clean, metal spoon until sugars are dissolved.
- Using a pastry brush dipped in water, brush down sides of pot to prevent sugars from crystallizing.
THE BEST PECAN PRALINES CANDY RECIPE - SHUGARY SWEETS
From shugarysweets.com
- In a heavy dutch oven over medium heat, combine brown sugar, heavy cream, corn syrup and butter. Over medium heat, stirring constantly, bring to a boil. Boil for about 6 minutes or until candy thermometer reaches 235 degrees (soft ball stage).
- Remove mixture from heat and allow to cool to 150 degrees. Stir in pecans and quickly, using two spoons, drop by spoonful onto parchment paper. Allow to cool for about 10-15 minutes. ENJOY
PECAN PRALINES - PIES AND PLOTS
From piesandplots.net
- Line 2 baking sheets with parchment. In a medium saucepan, combine sugars, cream, butter, water, and salt over medium heat, stirring constantly until the butter is melted, the mixture is homogenous, and the sugar is dissolved. Stir in the pecans and attach a candy thermometer to the side of the pan.
- Continue cooking over medium heat, stirring constantly until the mixture reaches 238 degrees F on the thermometer. Remove the pan from the heat and stir vigorously and constantly for several minutes until the mixture thickens and cools slightly. I stirred for about 5 minutes, but use your judgment or drop a test praline on a baking sheet.
- Drop spoonfuls of the mixture onto the baking sheets, about 1 inch apart. Cool completely on pan. When cooled, gently remove them from the parchment and store in an airtight container for up to 1 week. They are delicate, so handle them gently at all steps in the storage process. I do not recommend freezing these.
PECAN PRALINE FRENCH TOAST PUDDING RECIPE ...
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- Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed for faster bake method, refrigerating icing containers for later use. Remove rolls from cookie sheets to cooling rack. Cool completely, at least 30 minutes. Reduce oven temperature to 375°F.
404 | ZESTE
From zeste.ca
- Répartir les morceaux de pacanes uniformément sur la plaque et enfourner pendant 15 minutes, jusqu’à ce qu’elles aient légèrement brunies. Laisser refroidir et transférer dans un bol.
- Mettre le sucre granulé, la cassonade, la crème, le lait et le beurre dans une casserole moyenne, à fond épais. Porter à ébullition à feu élevé, en remuant constamment, jusqu’à ce que le mélange atteigne la température de 230 °F (110 °C) sur un thermomètre à bonbons.
GâTEAU PRALINé AUX PACANES | RICARDO
From ricardocuisine.com
- Placer la grille au centre du four. Préchauffer le four à 180 °C (350 °F). Tapisser de papier parchemin deux moules à gâteau carrés de 20 cm (8 po). Beurrer les deux côtés du papier.
- Dans une petite casserole, porter tous les ingrédients à ébullition et laisser mijoter 1 minute. Retirer du feu et laisser tiédir.
- Préchauffer le four à 200 °C (400 °F). Tremper les pacanes dans le blanc d’oeuf puis les enrober généreusement de cassonade. Déposer sur deux plaques de cuisson tapissées de papier parchemin. Laisser assez d’espace entre les pacanes pour les empêcher de se toucher pendant la cuisson. Cuire au four environ 10 minutes. Laisser tiédir et hacher grossièrement. Réserver le tiers des pacanes pour décorer le dessus du gâteau.
SOUTHERN PECAN PRALINES - HOUSE OF NASH EATS
From houseofnasheats.com
- In a medium-size heavy pot, combine the granulated sugar, brown sugar, salt, evaporated milk, and butter. Cook and stir with a wooden spoon over medium heat until the sugars dissolve and the mixture comes to a boil.
- Continue to cook until the temperature reaches between 235-240 degrees F on a candy thermometer (soft ball stage). Remove from heat and allow the praline mixture to cool for 5 minutes.
EASY HOMEMADE PRALINE PECANS - JEN AROUND THE WORLD
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From southernliving.com
- Combine first 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, 10 minutes or until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring constantly, until a candy thermometer registers 235°F (soft ball stage).
- Remove from heat, and stir in baking soda. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto parchment paper; let stand 30 minutes or until firm.
KETO PECAN PRALINES RECIPE - LOW CARB, EASY - JOY FILLED EATS
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- Combine 4 tbsp of the butter with the sweetener and cream over medium heat. Stir until sweetener is dissolved.
- Cook until it is a deep golden brown. As soon as it reaches that deep color (right before burning) remove from the heat and immediately add the other 1 tbsp butter and vanilla. Stir until smooth.
- Add the salt and toasted pecans. Drop by spoonfuls onto on wax paper. Refrigerate just until firm.
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