Seasons Pecan Praline Peaches Food

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CREAMY PECAN PRALINES



Creamy Pecan Pralines image

Provided by Emeril Lagasse

Categories     dessert

Time 22m

Yield about 1 dozen

Number Of Ingredients 7

1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups chopped pecans

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



Pecan Pralines image

Provided by Food Network

Categories     dessert

Time 30m

Yield 15 to 20 pralines

Number Of Ingredients 5

2 cups granulated sugar
1 cups half-and-half
1/3 stick butter
1/8 teaspoon baking soda
1 1/2 cups whole pecans

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



Pecan Pralines image

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 candies, about 12 servings

Number Of Ingredients 6

1 cup pecans
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 cup plus 2 tablespoons (1/2 pound) light brown sugar
1 teaspoon vanilla extract
1 teaspoon bourbon

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



Pecan Pralines image

Provided by Food Network

Categories     dessert

Time 45m

Yield about 24 pralines

Number Of Ingredients 7

2 cups pecan halves and pieces, toasted
1 1/2 cups granulated sugar
3/4 cup light brown sugar
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract

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.

PECAN PRALINES



Pecan Pralines image

Provided by Food Network

Categories     dessert

Number Of Ingredients 5

1 cup firmly packed light brown sugar
1 cup granulated sugar
1/2 cup light cream
2 tablespoons salted butter
1 cup pecan halves

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.

ANNIE'S PECAN PRALINES



Annie's Pecan Pralines image

I have been making these pralines for 20 years. They are creamy, not sticky, and do not have that gritty sugar texture.

Provided by Miss Annie

Categories     Candy

Time 15m

Yield 25 Pralines (approximately)

Number Of Ingredients 6

2 cups white sugar
1 teaspoon baking soda
1 cup buttermilk
1 pinch salt
2 tablespoons butter or 2 tablespoons margarine
2 1/2 cups pecan halves

Steps:

  • Combine in a large pan the sugar, soda, buttermilk and salt.
  • Cook briskly, stirring occasionally, for 5 minutes.
  • Add butter and pecans.
  • Cook for approximately 5 minutes more, or until mixture reaches softball stage (234ºF).
  • Remove from heat and beat until just creamy.
  • Drop by spoonsful onto waxed paper.
  • Store in airtight containers.
  • NOTE: If you put newspapers under the waxed paper, it is easier to remove candy without breaking.

OLD-FASHIONED PRALINES



Old-Fashioned Pralines image

Planning to try this for the holidays. I've never made pralines before! Cook time includes optional pecan-roasting minutes. Prep time is an approximation of how long it will take to get all your ingredients in the pot, and on their way to soft-ball stage.

Provided by spatchcock

Categories     Drop Cookies

Time 1h

Yield 15-20 serving(s)

Number Of Ingredients 6

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

Steps:

  • Combine all ingredients and bring to soft ball stage (230 to 240 degrees), stirring constantly.
  • Remove from heat.
  • Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
  • Spoon out on aluminum foil or parchment paper.
  • Makes approximately fifteen to twenty pralines, depending on size.
  • Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes until slightly brown.

Nutrition Facts : Calories 165.6, Fat 4.9, SaturatedFat 3.1, Cholesterol 13.3, Sodium 41, Carbohydrate 31.1, Sugar 30.6, Protein 0.3

PECAN PRALINES SOUTHERN STYLE



Pecan Pralines Southern Style image

Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe)

Provided by Malriah

Categories     Candy

Time 1h

Yield 24 pralines

Number Of Ingredients 7

1 cup pecans
1/4 cup heavy cream
1/4 cup unsalted butter
1 cup light brown sugar, plus
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon Bourbon (optional)

Steps:

  • Preheat oven to 325 degrees.
  • Spread the pecans on a cookie sheet and place in the oven for 3 minutes.
  • Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).
  • Line a cookie sheet with parchment paper.
  • Fit a heavy-bottomed saucepan with a candy thermometer.
  • Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).
  • If necessary, stir once to help dissolve the sugar.
  • Remove from the heat and let sit for 15 seconds.
  • CAREFULLY stir in the vanilla, bourbon, and toasted pecans.
  • (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.
  • Drop by tablespoonfuls onto the prepared cookie sheet.
  • Cool for 20 minutes.

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