Sour Cream Pecan Pralines Food

SOUTHERN SOUR-CREAM PRALINES

Steps:

• Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated and brown sugars, salt, and sour cream. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240 degrees), 10 to 15 minutes.
• Remove from heat. Carefully stir in bourbon and vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add pecans, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.
• Drop spoonfuls onto baking sheet. (If mixture in pan begins to harden, stir in 1 teaspoon hot water, as often as needed; if it becomes runny, stir until firm.) Let stand until set, about 30 minutes.

SOUR CREAM WAFFLES WITH FRESH PEACHES AND TOASTED PECAN PRALINE SAUCE

Steps:

• For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.
• For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
• Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
• Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.

SOUR CREAM PECAN PRALINES

Steps:

• Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and 2 cups of the granulated sugar. Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized. Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar. Then pour the rest of the mix in. Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir. Next, cook without stirring until the mixture reaches a temperature of 250 degrees F (midway between the softball and hardball stage). Add the pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed. Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper. Do not use plastic wrap, as it will stick to the candy. To accurately measure the temperature, calibrate and adjust your thermometer for your elevation. Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer. Apply the difference between the boiling point shown and the true boiling point of 112 degrees F to the 250 degrees F true praline temperature. If, for example, the thermometer shows the water boiling at 202 degrees F, then subtract 10 degrees F from the praline temperature of 250 degrees F to get the reading of 240 degrees F at which the praline syrup is done.

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.

YUMMY PECAN PRALINES

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.

PECAN PRALINES

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.

HEAVENLY PRALINE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.

PECAN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

SOUR CREAM PRALINES

Steps:

• Lightly grease the inside of a 4-quart saucepan.
• Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat.
• Cook and stir continually until the sugars are dissolved.
• Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water.
• Bring to a boil over medium-high heat.
• Do not stir once the sugar syrup begins to boil.
• Heat to 240 degrees F (115 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; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets.
• Press a pecan half into the top of each praline.
• Allow to cool completely.
• Store in an airtight container in a cool place.

SOUR CREAM PECAN PRALINES

Steps:

• Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
• Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
• Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
• Then pour the rest of the mix in.
• Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
• Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
• Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
• Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
• Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
• Do not use plastic wrap, as it will stick to the candy.
• Notes:: * Do not use "lite" or "non-fat" sour cream

PECAN, SOUR CREAM WAFFLES

Steps:

• Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the well and fold in with the dry. Don't worry if there are a few lumps. Stir in pecans just before cooking.
• When iron is hot, spray lightly with non-stick spray. Spoon 1/2 to 3/4 cup of batter onto the center of the iron and cook until a golden brown crust forms.
• Serve warm with burnt peach ice cream.

CREAMY SMOOTH PECAN PRALINES

Steps:

• Combine sugar, syrup, water, and pecans in heavy 3-quart saucepan.
• Stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches soft-ball stage (small amount forms soft ball when dropped into cold water).
• Remove saucepan from heat; add margarine and vanilla.
• Allow candy to cool.
• Whip until mixture gradually changes to lighter color and becomes creamy.
• Drop by tablespoons onto buttered cookie sheet (Push mixture from tablespoon with a teaspoon to hasten dropping before praline becomes too firm to shape).

PRALINES II

Steps:

• Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 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; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

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.

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.