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 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.
SOUTHERN PRALINES
This recipe is truly Southern, and it's been a family favorite for years. I've packed many a Christmas tin with this candy.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 121 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN PRALINES SOUTHERN STYLE
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
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.
QUEY'S SAVANNAH PRALINES
Steps:
- Line a baking sheet with parchment; spray the parchment with nonstick spray.
- Melt the butter in a Dutch oven, then add the sugars, milks and salt. Place a candy thermometer on the side of the pot, bring the mixture to a boil over medium heat and cook until it reaches soft-ball stage or 235 degrees F, about 10 minutes. Whisk in the pecans and cook, stirring constantly, until creamy and starting to thicken, 3 to 5 minutes; if it gets too thick too fast, add a splash of milk to loosen it up. Drop the pralines 1/4 cup at a time onto the prepared baking sheet. Rest at room temperature to cool, about 5 minutes.
SOUTHERN PECAN PRALINES
Make and share this Southern Pecan Pralines recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 20m
Yield 2 1/2 dozen
Number Of Ingredients 6
Steps:
- Combine sugar, corn syrup and milk in heavy 3 qt pan.cook over medium heat, stirring constantly.till mixture comes to a boil.
- turn heat to low and continue stirring until 234*.
- Remove from heat and let stand 10 minutes.
- Stir in vanila and beat for 2 minutes.
- Using a wooden spoon.add pecans and stir till creamy.
- Drop by tblsful on wax paper to make patties.
- Let pralines stand until firm.
- Then peel from wax paper.
Nutrition Facts : Calories 1545.3, Fat 50.6, SaturatedFat 6.3, Cholesterol 13.7, Sodium 99.9, Carbohydrate 279.6, Fiber 6.3, Sugar 255.7, Protein 9.2
SOUTHERN PECAN PRALINE CAKE
Although made from box ingredients, this cake is really good. It's great for pot lucks, and it keeps and freezes well. The geniuses wouldn't let me say that vegetable oil can be substituted for the coconut oil.
Provided by Chef PotPie
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. and spray a 9x13 baking dish with non-stick baking spray.
- Place the cake mix, coconut frosting, eggs, oil and water in a large mixing bowl. Use a hand held or your stand mixer and mix well to combine everything. Add the pecans and mix again.
- Pour the batter into the prepared baking pan.
- Bake for 40 minutes or until the top is golden brown and the cake pulls away from the sides. Set aside to cool on a wire cooling rack.
- To make the praline topping, combine the butter and sweetened condensed milk in a small saucepan and stir until the butter is melted. Add the pecans and mix well. Pour over the cooled cake and serve.
- RECIPE NOTES.
- Southern Pecan Praline Cake keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
- *To roast pecans, spread them out in a single layer on a baking sheet and roast in a 350-degree oven for 10 minutes.
Nutrition Facts : Calories 357.1, Fat 28.6, SaturatedFat 18.5, Cholesterol 74.4, Sodium 113.6, Carbohydrate 23, Fiber 1.1, Sugar 17.4, Protein 3.2
SOUTHERN PECAN PRALINE CAKE
Make and share this Southern Pecan Praline Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Grease and flour three nine-inch round cake pans and preheat oven to 350 degrees.
- Cream the butter with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.
- Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract.
- Divide batter evenly among the prepared pans and bake in the center of the preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing.
- For the icing, melt the butter in a large saucepan over medium heat. Remove from heat, then stir in granulated sugar and light brown sugar. (Sugars will not dissolve).
- In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15 to 20 minutes. Remove from heat and stir in vanilla extract and pecans.
- Cool icing to a good spreading consistency (about 30 minutes), then spread evenly between cooled cake layers and over the top and sides of the cake.
Nutrition Facts : Calories 1007.8, Fat 55.5, SaturatedFat 25.2, Cholesterol 246.9, Sodium 576.2, Carbohydrate 119.3, Fiber 3.1, Sugar 83.2, Protein 13
AFTER-HOURS SOUTHERN PECAN PRALINE PIE
Chopping the pecans with a knife will produce a fine dust that can cloud the resulting pie, instead, use a rolling pin to gently break the pecans into small, 1/2-inch pieces. Be sure to remove the pie from the oven when the center is set but still wobbly; residual heat will finish the job. The extra bourbon in this pie will please the adults at the table!!
Provided by Chef mariajane
Categories Pie
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE DOUGH: Pulse flour, brown sugar and salt in food processor until blended. Add butter and pulse until flour is pale yellow and resembles coarse cornmeal, ten to fifteen 1-second pulses. (To do this by hand, grate frozen butter in large holes of box grater, then rub flour-coated pieces between your fingers until the flour turn pale yellow and coarse) Turn mixture inot a medium bowl.
- Using rubber spatula, fold 3 tablespoons water into flour mixture, then press against side of bowl, if mixture doesn't hold together, add one more tablespoons water. Squeeze dough together and flatten tnto a disk. Dust with flour, wrap in plastic and refrigerate at least 30 minutes or up to 2 days before rolling.
- Remove dough from refrigerator and let stand untl dough is malleable enough to roll out, but still cool, 10 -20 minutes. Adjust oven rack to middle position and heat to 375°F Roll dough on lightly floured surface into 12-inch circle. Roll dough over pin and unroll it even into a 9-inch glass pie plate. Fit dough into pie plate and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes.
- Line pie shell with two 12-inch pieces aluminum foil, fitting foil so that it hangs over edges of crust. Distribute 2 cups pie weights over foil, then bake until dough under foil dries out, 20-25 minutes. Carefully remove foil and weights, then continue to bake until crust is firmly set and lightly browned, 10-15 minutes. Remove pie shell from oven and set aside.
- (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day).
- FOR THE FILLING: Lower oven temperature to 275°F Place pie shell in oven if not still warm.
- Cook butter, brown sugar and salt together in medum saucepan over medium heat until sugar is melted and butter is absorbed, about 2 minutes. Remove from heat a d whisk in eggs, one at a time; whisk in corn syrup, vanilla and 2 tablespoons bourbon. Rerturn pan to medium heat and stir constantly until mixture is glossy and warm to touch, about 4 minutes. (Do not overheat; remove pan from heat if mixture starts to steam or bubble. Temperature should be about 130F) Remove pan from heat and stir in pecans and remaining bourbon.
- Pour mixture into warm shell and bake until center feels set yet soft, like gelatin, when pressed gently, 45-60 minutes. Cool pie completely on rack, at least 4 hours. (Pie can be refrigerated for up to 1 day) Serve pie at room temperature or warm it briefly in oven, topped with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 677.2, Fat 42.9, SaturatedFat 16.7, Cholesterol 140.4, Sodium 523.2, Carbohydrate 66, Fiber 2.9, Sugar 32.8, Protein 6.9
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4.8/5 (53)Total Time 20 minsCategory DessertCalories 296 per serving
- 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.
- Stir in the vanilla and pecans, beating by hand with a wooden spoon just until the candy begins to lose its glossiness and thickens slightly, about 2 minutes. If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky.
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- 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).
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