Pa Junes Pecan Pralines Recipes

PECAN PRALINES

Steps:

• In a medium saucepan, stir together the cream with the sugars then place over medium low heat. Stir constantly until the sugars completely dissolve, then turn the heat up to medium.
• Bring the mix to a boil and cook until the mixture reaches 225 degrees on a candy thermometer.
• Add the butter, pecans, and salt, and continue to cook until the mix reaches 235 then immediately take the pan off the heat. Keep stirring to help the mixture start to cool, as it cools it will start to thicken.
• When it starts to thicken, add the Mapeline and spoon out large spoonfuls onto some parchment paper to make praline patties, or spoon out individual pecans to make praline coated pecans.

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 AUX PACANES - PECAN PRALINES

Steps:

• Dissolve sugars in cream or water and boil to the thread stage (228F), stirring occasionally.
• Add butter and pecan meats; cook until syrup reaches the soft-ball stage (240F), or when a small amount of the mixture forns a soft ball when dropped in cold water.
• Cool without disturbing, then beat until somewhat thickened but not until it loses its gloss.
• Drop by tablespoons onto a buttered cookie sheet.
• The candy will flatten out into large cakes.

PECAN PRALINES

Steps:

• Place all ingredients into a heavy bottomed sauce pan fitted with a candy thermometer. Heat until ingredients reach 238 degrees, or soft ball stage. Scoop and drop by the tablespoonful onto well greased or non-stick baking sheet or marble baker's counter. Allow to cool to room temperature.

PECAN PRALINES

Steps:

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• Line a cookie sheet with baking parchment.
• Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, and brown sugar to 240 degrees F (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds.
• Carefully (it may sputter) stir in the vanilla, bourbon, and toasted pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet.
• Let cool for 20 minutes.

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.

PECAN PRALINES

Steps:

• Line a baking sheet with parchment.
• Combine the pecans, granulated sugar, brown sugar, cream, butter, corn syrup and vanilla in a large Dutch oven fitted with a candy thermometer. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook until the candy thermometer registers 236 degrees F, 6 to 8 minutes.
• Remove from the heat and continue stirring for 1 minute; the mixture will begin to thicken. Working quickly, carefully pour the praline mixture onto the prepared baking sheet and spread thin before it starts to set. Allow to cool and harden for at least 10 minutes.
• Break into serving-size pieces. Store in an airtight container.

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.

PRALINES

Steps:

• In a deep, 2-quart heavy saucepan, combine the brown sugar, granulated sugar and milk and cook over medium heat, stirring constantly until the sugars melt. Cook, stirring frequently, to keep mixture from bubbling over, until a candy thermometer reads 228 degrees. Add the pecans and butter and stir until butter melts. Continue cooking until thermometer reaches 232 degrees. Remove from heat and stir in the vanilla. Allow to cool, stirring occasionally, until the mixture loses some of its gloss.
• Spoon the praline mixture onto parchment paper, forming 24 thin patties, each about 2 inches in diameter. Let cool at least a half hour. Wrap individually in wax-paper squares.

PECAN PRALINES

Steps:

• Cook everything over medium heat to 240°F on a candy thermometer.
• Remove from heat and beat till it starts to thicken. This takes a while, so you have to have good arms!
• Drop by large spoonfuls onto wax paper.
• Cool and wrap individually in plastic wrap or store in an airtight container.

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.

ANNIE'S PECAN PRALINES

Steps:

• Combine in a large pan the sugar, soda, buttermilk and salt.
• Cook briskly, stirring occasionally, for 5 minutes.
• Add butter and pecans.
• Cook for approximately 5 minutes more, or until mixture reaches softball stage (234ºF).
• Remove from heat and beat until just creamy.
• Drop by spoonsful onto waxed paper.
• Store in airtight containers.
• NOTE: If you put newspapers under the waxed paper, it is easier to remove candy without breaking.

TEXAS PRALINES

Steps:

• Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
• In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
• Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.

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.

YUMMY PECAN PRALINES

Steps:

• Generously grease a large slab or baking sheet.
• In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, 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. Remove from heat and let cool 5 minutes.
• Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

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.