New Orleans Praline Recipes

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NEW ORLEANS-STYLE PRALINES



New Orleans-Style Pralines image

Provided by Food Network

Time 1h

Yield about 4 dozen pralines

Number Of Ingredients 6

1 quart heavy cream
2 1/4 cups sugar
1 tablespoon light corn syrup
Grated zest of 1 medium orange (optional)
1 1/2 cups chopped pecans
Pinch of salt

Steps:

  • Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
  • Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
  • Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.

NEW ORLEANS PRALINE BROWNIES



New Orleans Praline Brownies image

Betty Crocker® fudge brownie mix and pecans turn into a delicious brownie - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 9

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
1/2 cup chopped pecans
1/2 cup whipping cream
6 tablespoons butter
1 1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1 1/2 cups powdered sugar
1 teaspoon vanilla
Calories280
Carbohydrate41 g
Cholesterol20 mg
Fat2 1/2
Fiber0 g
Protein0 g
SaturatedFat4 g
ServingSize1 Serving
Sodium105 mg
Sugar33 g
TransFat0 g

Steps:

  • Heat oven to 350° F. Spray bottom only of 13x9-inch pan with cooking spray.
  • Make brownie mix as directed on box for fudge brownies, using water, oil and eggs. Stir in chopped pecans. Bake as directed. Cool completely, about 1 hour.
  • In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat. Stir in pecans, powdered sugar and vanilla. Cool 5 minutes, stirring frequently.
  • Spread frosting over brownies. Allow to stand 30 to 45 minutes, or until frosting is set. For bars, cut into 6 rows by 4 rows.

PRALINES



Pralines image

Had these in New Orleans and loved them, so I tried different combos and liked this best.

Provided by MARKR

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 45m

Yield 20

Number Of Ingredients 6

1 ½ cups toasted pecans
1 ½ cups white sugar
⅜ cup butter
¾ cup brown sugar
½ cup milk
1 teaspoon vanilla extract
Calories179.6 calories
Carbohydrate24.5 g
Cholesterol9.6 mg
Fat9.4 g
Fiber0.8 g
Protein1 g
SaturatedFat2.8 g
Sodium29.3 mg
Sugar23.6 g

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



Creamy New Orleans Pralines image

Worth the effort to master the art of praline-making. Give as gifts, great for holiday parties or to bring to the office. See note below for the option of toasted pecans.

Provided by gailanng

Categories     Candy

Time 50m

Yield 4 1/2 dozen

Number Of Ingredients 8

3 cups chopped pecans
2 cups light brown sugar, packed
1 cup granulated sugar
1 1/2 cups heavy cream
1/3 cup whole milk
6 tablespoons butter, unsalted
3/4 teaspoon salt
1 teaspoon vanilla extract

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.

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