Doriss Pecan Pralines Recipes

TEXAS PECAN PRALINES

Steps:

• Line 3 baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside., In a large heavy saucepan over medium heat, melt cubed butter. Stir in sugars, cream, milk, corn syrup and salt; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes., Remove from heat; stir in pecans and vanilla. Cool, without stirring, to 170°, about 20 minutes. Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes., Quickly drop by rounded tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Refrigerate until completely set, about 1 hour. Store in an airtight container in the refrigerator.

PRALINES

Steps:

• Place a large piece of parchment paper on a flat surface, preferably granite or wood.
• Put all the ingredients in a large pot and attach a candy thermometer to the side. You need to be sure the thermometer goes deep into the mixture. Turn the heat to medium high.
• Fill a bowl that's larger than the pot halfway with ice water and set it aside.
• Stir the mixture with a wooden spoon. When everything has melted together, start checking the temperature. When the thermometer reaches exactly 236 degrees F, remove the pot from the heat and stick it in the bowl of cold water to stop the cooking process. Stir for 45 seconds while the pot is in the ice bath to evenly cool the entire mixture.
• With a large spoon, start dropping puddles of the mixture onto the parchment. Make sure you're getting some pecans in every spoonful. If you feel like it, sprinkle just a bit of salt on top. Let them cool all the way. If you're in a humid environment, they might stay sticky, but put them in front of a fan and they should get dry.
• Store them carefully in a tin, and don't stack them very high-three layers max, separated by wax paper.
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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.

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.

PECAN PRALINES

Steps:

• Line 2 baking sheets with parchment paper; set aside. In a 3-quart saucepan, mix together sugar and baking soda. Add cream and place over medium-high heat. Cook, whisking occasionally, until golden brown and mixture reaches 235 degrees on a candy thermometer, 25 to 30 minutes. Add butter and pecans and mix together until butter has melted and mixture is well combined, about 1 minute. Using a tablespoon, drop mixture onto prepared baking sheets about 2 inches apart; let cool completely.

DAD'S PECAN PRALINES

Steps:

• In a large 3 1/2 quart-size saucepan, combine sugar, baking soda, buttermilk, and salt. Cook over high heat for about 5 minutes or until the mixture reaches 210 degrees on a candy thermometer. Stir often scraping the bottom and sides. The mixture will foam up.
• Add butter, pecans, and vanilla.
• Over medium heat, continue cooking.
• Stir constantly scraping bottom and sides until the mixture reaches softball stage (235 degrees on a candy thermometer or spinning a thread).
• Remove mixture from heat.
• Cool slightly (about 2 minutes). Beat with spoon until thick and creamy.
• Drop from a tablespoon onto sheet of alumium foil or wax paper. Let cool. Store in an airtight container.

DORIS'S PECAN PRALINES

Steps:

• Mix all ingredients except pecans in a large stock pot and cook over medium heat, stirring only until the butter is melted and sugar is dissolved.
• Meanwhile, line 2 baking sheets with wax paper and prepare the pecans. (You will also need a large wooden spoon and a smaller metal spoon.).
• Heat mixture until soft ball stage (238), and remove from heat.
• Immediately stir in pecans and continue stirring until mixture takes on a creamy consistency. (When it's time to stop stirring, the mixture will begin to make a very slight scraping sound when you stir).
• Work quickly to spoon candy out on lined baking sheets, being careful not to burn yourself. Time is very limited here, as candy sets up quickly.
• Allow candy to cool, then store in airtight containers.