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.
PECAN PRALINES
This was my mother's recipe.
Provided by Susan White
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 30
Number Of Ingredients 5
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.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 14.9 g, Cholesterol 1 mg, Fat 5.6 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 4.8 mg, Sugar 14.1 g
ANNIE'S PECAN PRALINES
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
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.
NANNY'S BASIC PECAN PRALINES
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 18 to 20 pralines
Number Of Ingredients 6
Steps:
- Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
- Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.
PECAN PRALINES
These are a huge favorite of my family. I have been making them for years and they are always a hit.
Provided by DarleneG
Categories Candy
Time 1h
Yield 18 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 203.1, Fat 5.4, SaturatedFat 1, Cholesterol 4.1, Sodium 19.9, Carbohydrate 36.8, Fiber 0.6, Sugar 34.7, Protein 1.5
CHOCOLATE PRALINES, MEXICAN STYLE
These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!
Provided by mintconditionherbfarm
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
- Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g
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