Creamy Smooth Pecan Pralines Recipe Cook Recipe For Deviled

PECAN PRALINES

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.

CREAMY SMOOTH PECAN PRALINES

Steps:

• Combine sugar, syrup, water, and pecans in heavy 3-quart saucepan.
• Stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches soft-ball stage (small amount forms soft ball when dropped into cold water).
• Remove saucepan from heat; add margarine and vanilla.
• Allow candy to cool.
• Whip until mixture gradually changes to lighter color and becomes creamy.
• Drop by tablespoons onto buttered cookie sheet (Push mixture from tablespoon with a teaspoon to hasten dropping before praline becomes too firm to shape).

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.

SOUR CREAM PECAN PRALINES

Steps:

• Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
• Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
• Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
• Then pour the rest of the mix in.
• Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
• Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
• Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
• Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
• Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
• Do not use plastic wrap, as it will stick to the candy.
• Notes:: * Do not use "lite" or "non-fat" sour cream

PECAN PRALINES

Steps:

• Butter a jelly-roll pan.
• In a large heavy saucepan combine the brown sugar, sugar, milk, butter, and vanilla and stir until blended. Bring the mixture to a boil over medium heat.
• Continue boiling until a candy thermometer registers 238 degrees F., or the candy reaches the soft ball stage.
• Remove from heat, add the pecans, and beat well with a wooden spoon for no more than 1 minute.
• Immediately pour the candy onto the buttered jelly-roll pan. Let the candy stand for 1 hour, or until it has cooled (dried).
• Break the candy in pieces and store the pralines in an airtight container.

EASY MICROWAVE PRALINES

Steps:

• In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
• Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

PECAN PRALINES

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.

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.

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.