Creole Pralines Recipes

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.

CREOLE PRALINES

Steps:

• Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly.
• When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
• Remove the pan from the heat and allow the mixture to cool for 5 minutes.
• Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
• Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
• Allow the pralines to cool before serving.

CHOCOLATE PRALINES, MEXICAN STYLE

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.

CREOLE PRALINES

Steps:

• Combine all ingredients except pecans in a heavy 3-quart saucepan. Cook, stirring constantly, for 20 minutes after syrup boils.
• Add pecans and continue cooking until mixture reaches 236 degrees on a candy thermometer, or until it forms a soft ball when dropped into cold water.
• Arrange several sheets of wax paper over layers of newspaper.
• Stir praline mixture well. Drop it by tablespoons onto sheets of wax paper. Let cool. Stack pralines in airtight container with wax paper between the layers.

CREOLE PRALINES

Steps:

• Place pecans, sugar, milk, and syrup in heavy pan and mix well.
• Slowly bring to a boil, stirring constantly, until sugar dissolves.
• Cover and cook 2-3 minutes to wash down sugar crystals from sides of pan; uncover and cook, without stirring, until mixture reaches soft-ball stage (234-236 degrees F).
• Remove pan from heat; add butter but do not stir.
• Cool mixture to lukewarm (about 110 degrees), then add vanilla.
• Beat with a wooden spoon until creamy and thickened.
• QUICKLY drop by rounded tablespoonfuls onto waxed paper; let cool.