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.
NEW ORLEANS PRALINES
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Alternatively, use a silicone mat on top of the baking sheet.
- In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk.
- Stir until the sugar dissolves. Once all is well mixed, insert a candy thermometer . Cook the candy, stirring occasionally, until the thermometer reads 240 F.
- Once the proper temperature is reached, remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute.
- Add the vanilla extract and pecans.
- Begin to stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, but don't overdo it, as pralines quickly go from fluid to rock-solid.
- Once the confection has a lighter opaque-brown color and is holding its shape, work quicky and drop small spoonfuls of the candy onto the prepared baking sheet. Because the pralines will start to set in the saucepan, you need to spoon out the candy as fast as you safely can. If the candy stiffens before you're done scooping, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
- Allow the candy to fully set at room temperature; it should take about 30 minutes for the pralines to harden. Store the pralines in an airtight container at room temperature. Enjoy.
Nutrition Facts : Calories 145 kcal, Carbohydrate 21 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 10 mg, Sugar 20 g, Fat 7 g, ServingSize 15 pralines (15 servings), UnsaturatedFat 0 g
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.
HOMEMADE PRALINES
Whether they are packaged in pretty gift boxes or served at the end of a festive evening with tea or coffee, pralines are a Christmas tradition in many homes throughout the South. These beloved sweets, which are associated with both the city Creoles of New Orleans and Cajuns in the country, vividly illustrate how black cooks turned unwanted leftovers into financial advantage.Most people know about the ways yesterday's black cooks perfected survival cooking, teaching children to pull thick molasses syrup until it turned into taffy at Christmastime. We hear less, though, about black culinary professionals like the "pralinieres" who refined their skills on the job, revealing the art of imaginative cooking that is spurred when resources are plentiful. In my new book, Jubilee: Recipes from Two Centuries of African American Cooking, I restore dignity to the entrepreneurial and hospitable spirits of Creole pralinieres and so many more of this country's well-trained cooks while memorializing their recipes.Pralines are just one of the stunning desserts Crescent City residents have produced for centuries, Nathaniel Burton explained in Creole Feast: 15 Master Chefs of New Orleans Reveal Their Secrets, a collection of recipes and reminiscences he composed with Rudy Lombard. Through personal profiles, the New Orleans culinary elite looked back through the years at their work in professional kitchens in Pullman train cars, merchant marine galleys, cooking schools, restaurants, hotels, and fine private homes. Their creative improvisation and style were perfected in "almost complete anonymity and frequently in a hostile environment," the authors wrote, but "they are proud heirs to the rich legacy of Creole cuisine they have inherited from Black professional cooks."Mirroring a treat once called "hard times candy" or "groundnut cakes," pralines originally were made with molasses (a by-product of sugar refining) and then evolved to a boiled-sugar-syrup base when this commodity was no longer a luxury. The process for making pralines was detailed this way in Soul and Spice: African Cooking in the Americas: "The sugar syrup was heated until dark and caramelized and mixed with peanuts, pecans, benne (sesame) seeds, or sometimes cornflakes. A little butter might be added to make a creamy praline. The nutty confections were poured out onto corn husks to set up."Women sold them door-to-door in public areas of the city, throughout the African diaspora in the New World, Jessica B. Harris explained in The Welcome Table: African-American Heritage Cooking. "The legacy of the slave saleswomen still lives on in Brazil's baianas de tabuleiro, in the sweets sellers of the Caribbean, and in the pralinieres of New Orleans."For me, making these sweet and creamy treats to share with friends and family during the holidays is a hospitality tradition that preserves the timeless wisdom of my ancestors, a forgotten culinary class.This is my adaptation of the pecan candy in Cleora's Kitchens: The Memoir of a Cook & Eight Decades of Great American Food. I swapped in molasses for her dark corn syrup and heavy cream for the milk, resulting in pralines that are thick and chewy.
Provided by Toni Tipton-Martin
Categories Candy
Time 30m
Yield About 2 dozen
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment or wax paper.
- Stir together brown sugar, granulated sugar, cream, and molasses in a saucepan. Cook over medium-high, stirring constantly with a wooden spoon, until sugars dissolve and mixture begins to boil, about 5 minutes.
- Boil, stirring constantly, until a candy thermometer registers 240°F or mixture begins to thicken and form a soft ball when a small amount is dropped from a spoon into a bowl of cold water, about 4 to 5 minutes.
- Remove pan from heat. Using a wooden spoon, stir in butter, pecans, vanilla, and salt. Continue to stir vigorously until mixture is thick and just begins to lose its gloss, 9 to 11 minutes. Working quickly, drop heaping tablespoons of mixture 2 inches apart onto prepared baking sheet. Cool completely, 10 minutes. Store in an airtight container at room temperature up to 3 days.
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 SOUR-CREAM PRALINES
Sour cream is the secret behind the unusually smooth texture of these Southern pralines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen 2-inch pralines
Number Of Ingredients 8
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.
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
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