Chubbys White Pralines Recipes

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MELT IN YOUR MOUTH PRALINES



Melt in Your Mouth Pralines image

They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!

Provided by MONETTEF

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 45m

Yield 36

Number Of Ingredients 9

2 cups chopped pecans
½ cup confectioners' sugar
1 ½ cups white sugar
½ cup buttermilk
¼ cup heavy cream
2 tablespoons butter
⅛ teaspoon salt
¾ teaspoon baking soda
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
  • In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
  • Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.

Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.1 g, Cholesterol 4.1 mg, Fat 6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 43.1 mg, Sugar 10.4 g

CHUBBY'S WHITE PRALINES



Chubby's White Pralines image

Make and share this Chubby's White Pralines recipe from Food.com.

Provided by ratherbeswimmin

Categories     Candy

Time 54m

Yield 24 pralines

Number Of Ingredients 6

1 cup chopped pecans
2 cups sugar
1 cup whole milk
1/4 cup unsalted butter
kosher salt, a pinch
2 teaspoons vanilla extract (preferably Mexican vanilla)

Steps:

  • Preheat the oven to 350°.
  • Arrange pecans on a baking sheet in a single layer and toast until golden brown and aromatic, 7-9 minutes; set aside.
  • In a saucepan set over med-high heat, bring the sugar and milk to a boil; decrease the heat to medium and cook until the mixture reaches the soft ball stage (234° to 240° on a candy thermometer).
  • Remove the saucepan from the heat and stir in the butter, salt, pecans, and vanilla.
  • Beat the mixture for about 5 minutes with a wooden spoon, or until the mixture begins to stiffen.
  • Quickly drop by tablespoonfuls onto waxed paper (if you aren't fast enough, the mixture will become too hard to scoop).
  • Wrap individually in waxed paper, or store in an airtight container.
  • *Variation-to make even whiter, omit the vanilla extract and drop in a halved vanilla bean with the sugar and milk; remove the bean as soon as the mixture comes to a boil.
  • Use the pointed tip of a knife to dig out the vanilla seeds and add them back to the praline mixture.

Nutrition Facts : Calories 120, Fat 5.5, SaturatedFat 1.7, Cholesterol 6.1, Sodium 4.8, Carbohydrate 17.8, Fiber 0.4, Sugar 17.4, Protein 0.8

CREAMY PECAN PRALINES



Creamy Pecan Pralines image

Provided by Emeril Lagasse

Categories     dessert

Time 22m

Yield about 1 dozen

Number Of Ingredients 7

1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups chopped pecans

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.

PRALINES



Pralines image

Love the sweetness of brown sugar and the crunchy taste of pecans? Savor a N'Awlins-born specialty.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 18

Number Of Ingredients 7

2 cups packed light brown sugar
1 cup granulated sugar
1 1/4 cups milk
1/4 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecan halves (5 1/2 oz)

Steps:

  • In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
  • Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
  • Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.

Nutrition Facts : Calories 220, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Candy, Sodium 40 mg, Sugar 38 g, TransFat 0 g

PRALINES II



Pralines II image

Delicious candy and pretty easy to make.

Provided by Melissa

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h

Yield 24

Number Of Ingredients 9

1 ½ cups brown sugar
1 ½ cups white sugar
½ teaspoon baking soda
1 cup sour cream
2 tablespoons light corn syrup
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups chopped pecans
24 pecan halves

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.

Nutrition Facts : Calories 208 calories, Carbohydrate 29.2 g, Cholesterol 6.8 mg, Fat 10.6 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 43 mg, Sugar 26.7 g

CHUBBY'S WHITE PRALINES



Chubby's White Pralines image

A lifelong praline devotee, I'd never seen a white version until longtime customers and friends Diane and John B. Connally III introduced me to Ginny Marye Sharman. I lamented that I'd been searching in vain for a great, new, party-worthy praline, when Ginny said, "I have the one for you. It's my daddy's." She sent me the recipe with the following note, "Chubby Marye, my daddy, was from Alexandria, Louisiana, and loved to cook! He always made his white pralines on cold winter evenings. I learned to make them watching him. It's a family tradition that he learned from his mother, Mama Dee." I tried it immediately. Not only was it the easiest praline recipe I've ever encountered, it was also one of the tastiest. My mother's recipe, for example, demands intensive beating with a wooden spoon. Ginny's recipe takes a beating, but for only half the time. Chubby's pralines make a fine finale for any party; or wrap them up in waxed paper, seal with an embossed sticker, pile them in a decorative bowl, and hand them out at the end of the evening as favors. (Pictured on page 164, top tray.)

Yield makes about 24

Number Of Ingredients 6

1 cup chopped pecans
2 cups sugar
1 cup whole milk
1/4 cup (4 tablespoons) unsalted butter
Pinch of kosher salt
2 teaspoons vanilla extract (preferably Mexican vanilla)

Steps:

  • Preheat the oven to 350°F. Arrange the pecans on a baking sheet in a single layer and toast until golden brown and aromatic, 7 to 9 minutes; set aside. In a heavy-bottomed saucepan set over medium-high heat, bring the sugar and milk to a boil; decrease the heat to medium and cook until the mixture reaches the soft ball stage (234° to 240°F on a candy thermometer). Remove the saucepan from the heat and stir in the butter, salt, pecans, and vanilla. Beat the mixture for about 5 minutes with a wooden spoon, or until the mixture begins to stiffen. Quickly drop by tablespoonfuls onto waxed paper. (If you aren't fast enough, the mixture will become too hard to scoop.) Wrap individually in waxed paper, or store in an airtight container.
  • To make even whiter pralines, omit the vanilla extract and drop in a halved vanilla bean with the sugar and milk. Remove the vanilla bean as soon as the mixture comes to a boil. Use the pointed tip of a knife to dig out the vanilla seeds and add them back to the praline mixture.
  • Individually wrapped or stored in an airtight container, the pralines will keep for about 3 days.

OLD-FASHIONED PRALINES



Old-Fashioned Pralines image

Planning to try this for the holidays. I've never made pralines before! Cook time includes optional pecan-roasting minutes. Prep time is an approximation of how long it will take to get all your ingredients in the pot, and on their way to soft-ball stage.

Provided by spatchcock

Categories     Drop Cookies

Time 1h

Yield 15-20 serving(s)

Number Of Ingredients 6

1 1/2 cups sugar
3/4 cup light brown sugar (packed)
1/2 cup milk
3/8 cup butter
1 1/2 cups pecans (roasted) (optional)
1 teaspoon vanilla

Steps:

  • Combine all ingredients and bring to soft ball stage (230 to 240 degrees), stirring constantly.
  • Remove from heat.
  • Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
  • Spoon out on aluminum foil or parchment paper.
  • Makes approximately fifteen to twenty pralines, depending on size.
  • Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes until slightly brown.

Nutrition Facts : Calories 165.6, Fat 4.9, SaturatedFat 3.1, Cholesterol 13.3, Sodium 41, Carbohydrate 31.1, Sugar 30.6, Protein 0.3

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