NEW ORLEANS-STYLE PRALINES
Provided by Food Network
Time 1h
Yield about 4 dozen pralines
Number Of Ingredients 6
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.
PRALINES N'ORLEANS LAGNIAPPE (SALLYE)
My taste buds are crying out, " make some, make some". I usually only make these for the holidays, they are so rich but so very good.
Provided by sallye bates
Categories Other Appetizers
Time 40m
Number Of Ingredients 6
Steps:
- 1. Combine sugar, milk, corn syrup and salt in a large cast iron skillet (or other heavy saucepan) Heat to boiling over medium heat, stirring constantly
- 2. Once boiling, continue cooking without stirring until candy thermometer registers 238 degrees or a teaspoon of mixture forms soft ball when dropped into a small bowl of cold water
- 3. Remove from heat, let stand on wire rack until temperature cools to 110 degrees (about 10 minutes)
- 4. Add vanilla Beat with clean wooden spoon until mixture begins to thicken --electric mixer is a no=no
- 5. Stir in pecans Drop by teaspoonfuls onto waxed paper in approximately 2" flat patties
- 6. Let set until firm Store in covered airtight container with parchment or waxed paper between layers
EASY NEW ORLEANS PRALINES
Every bite of these New Orleans pralines is incredible. You are going to be hooked on the buttery flavor of these pecan pralines. Perfect for sharing too.
Provided by Laura
Categories Desserts
Time 35m
Number Of Ingredients 5
Steps:
- Line two baking sheets with parchment paper; set aside.
- In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved. Increase the heat to medium and simmer until the mixture reaches 240-250 degrees F, stirring occasionally. (If the mixture begins to crystallize you can add 2 more tablespoons of the cream and continue cooking until it loosens up)
- Add the pecans, remove from heat and give the mixture a final gentle stir. Use a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.) Cool for at least 30 minutes before transferring to an airtight container.
PECAN PRALINES, NEW ORLEANS SCHOOL OF COOKING
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
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
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