Sherried Pecan Pralines Food

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

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.

SHERRIED PECANS

Steps:

• Cook first four ingredients to a soft ball stage at medium heat.
• Stir Constantly!
• When this comes to a rolling boil, begin checking.
• When reaches soft ball stage, remove from heat and stir in pecans until it turns a milky color.
• Immediately pour onto wax paper and separate with forks.
• You must work quickly, because they set up fast!

PRALINES

Steps:

• In a deep, 2-quart heavy saucepan, combine the brown sugar, granulated sugar and milk and cook over medium heat, stirring constantly until the sugars melt. Cook, stirring frequently, to keep mixture from bubbling over, until a candy thermometer reads 228 degrees. Add the pecans and butter and stir until butter melts. Continue cooking until thermometer reaches 232 degrees. Remove from heat and stir in the vanilla. Allow to cool, stirring occasionally, until the mixture loses some of its gloss.
• Spoon the praline mixture onto parchment paper, forming 24 thin patties, each about 2 inches in diameter. Let cool at least a half hour. Wrap individually in wax-paper squares.

PECAN PRALINES

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.

SHERRY ORLEANS PRALINES

Steps:

• Mix first four ingredients in a heavy saucepan.
• Cook over medium heat to soft ball stage (236F) stirring constantly.
• Remove from heat. When mixture stops bubbling, stir in sherry. Cool slightly. Then beat mixture until it thickens slightly.
• Drop candy from a tablespoon onto waxed paper to form patties. If candy becomes too stiff, drop in a few drops of hot water.

PECAN PRALINES

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

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.

DAD'S PECAN PRALINES

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

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.

PECAN PRALINES

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.