Creamy Pralines Recipes

CREAMY NEW ORLEANS PRALINES

Steps:

• In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over.
• Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
• Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
• Optional Toasted Pecans:.
• Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.

CREAMY PRALINES

Steps:

• In a heavy, medium saucepan, combine sugar, salt, milk, and butter. Cook over low heat, stirring constantly, until sugar dissolves. Stir in pecans, and cook over medium-low heat, until mixture reaches soft ball stage (234° to 240° on a candy thermometer). Remove from heat, and let cool 2 minutes Stir mixture rapidly until it begins to thicken and lightly coats the pecans. Drop by heaping tablespoonfuls onto parchment paper. When fully cooled, store in an airtight container up to 1 week.

EASY CREAMY PECAN PRALINES

Steps:

• Gather the ingredients.
• Lay an 18-inch sheet of waxed paper or parchment paper on the countertop.
• Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients.
• In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.
• Place the pan over medium heat, whisk to blend, and cook until the mixture reaches the soft-ball stage or 235 F when measured with a candy thermometer.
• Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon.
• Add the pecans and vanilla and continue stirring with a wooden spoon until the mixture is no longer shiny and thickens but is not too stiff. The candy should spread slightly when you spoon it onto the paper.
• Use a tablespoon to spoon mounds of the candy onto the waxed paper or parchment, making sure that there are pecans in each praline.
• Let the candy stand at room temperature until firm, about 30 minutes.

BUTTERMILK PRALINES

Steps:

• In a large heavy saucepan, combine the sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210°. , Stir in butter and pecans; cook until thermometer reads 230°. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat 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.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

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.

EMERIL'S CREAMY PRALINES

Steps:

• In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk.
• With a wooden spoon, stir until the sugar dissolves.
• Continue to cook, stirring, until smooth and light brown, about 8 minutes.
• Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper.
• Let cool.
• Remove from the paper with a thin knife.

SOUTHERN PRALINES

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.