Sherry Orleans Pralines Recipes
SHERRY ORLEANS PRALINES
When I was looking for this recipe today, one daughter said, "You should have this memorized by now: brown sugar, pecans, and magic." SOmething I learned the hard way after posting this recipe the first time: Make sure your cook pot is big enough to accomodate boiling. I used a pot that was too small to accomodate a triple batch and transferred the pralines to a pot that was large enough, but not heavy enough. Lighter pans don't conduct heat properly. A double batch I made in the heavy pan worked much better. This comes from a cookbook that is probably out of print, Recipes and Reminiscences of New Orleans. I make double and triple batches.
Provided by Mrs J B
Categories Dessert
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix first four ingredients in a heavy saucepan.
- Cook over medium heat to soft ball stage (236F) stirring constantly.
- Remove from heat. When mixture stops bubbling, stir in sherry. Cool slightly. Then beat mixture until it thickens slightly.
- Drop candy from a tablespoon onto waxed paper to form patties. If candy becomes too stiff, drop in a few drops of hot water.
Nutrition Facts : Calories 200.2, Fat 9.5, SaturatedFat 1.1, Cholesterol 2.3, Sodium 13.9, Carbohydrate 28.5, Fiber 1.2, Sugar 26.2, Protein 1.7
NEW ORLEANS-STYLE PRALINES
Provided by Food Network
Time 1h
Yield about 4 dozen pralines
Number Of Ingredients 6
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 STYLE PRALINES
This is one of the, if not THE, best praline recipes I've had. I found it on Cookierecipes101.com. Be sure you have parchment paper and a candy thermometer. The amount per praline is up to you, but I estimated about 1-2 T per praline. I cut down the amount of pecans, but that is the only change I made. They came out perfectly and taste just like you're sitting at Jackson Square.
Provided by 907625
Categories Candy
Time 20m
Yield 12-20 pralines
Number Of Ingredients 6
Steps:
- Mix all the ingredients together in a large pot.
- Heat, while stirring constantly, until mixture reaches the "soft ball" stage (230-240°F).
- Remove from heat and continue to stir until mixture becomes cloudy and creamy in appearance and the pecans are suspended in the mixture.
- On parchment paper, drop desired amount.
- Let cool, then enjoy!
Nutrition Facts : Calories 301.1, Fat 15.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 51.2, Carbohydrate 40.8, Fiber 1.3, Sugar 38.8, Protein 1.6
PRALINES
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
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.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
SHERRY PRALINES
Make and share this Sherry Pralines recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar,soda,syrup and milk and cook over medium heat,stirring until sugar is completely dissolved.
- Cook to 236 degrees on candy thermometer or soft ball stage.
- Do not stir.
- Add sherry,pecans and butter and stir lightly until creamy.
- Drop by spoonfuls onto waxed paper.
Nutrition Facts : Calories 332.2, Fat 14.4, SaturatedFat 2, Cholesterol 4, Sodium 29.9, Carbohydrate 50.4, Fiber 1.7, Sugar 44.4, Protein 2
NEW ORLEANS-STYLE PRALINES
This is Brennan's recipe. They keep them by the front door for patrons to enjoy. So creamy, nutty and delicious! Note - these melt in your mouth, they are not the chewy kind.
Provided by PanNan
Categories Candy
Time 30m
Yield 3 trays, 30 serving(s)
Number Of Ingredients 5
Steps:
- Line 3 baking sheets with parchment paper (important to have these ready because you'll have to work fast when they're done).
- In a large saucepan, simmer cream, sugar, corn syrup and orange zest slowly over low heat, until reduced (watch carefully for boil over).
- Stir continuously as soon as the mixture starts to stick to the bottom of the pan(the mixture will become thicker and turn light brown as is reduces and the sugar carmelizes).
- Stir in pecans when the mixture reaches the soft-ball stage (240 degrees), and continue to stir until the mixture starts to pull away from the sides of the pan.
- Test by dropping a quarter size amount onto the lined baking sheet, and if it holds a nice rounded top (instead of running out flat), and if it is dull looking (rather than oily/shiny)it is ready (approximately 248 degrees).
- Use two dessert spoons to spoon out the pralines onto the baking sheets (one to dip, and one to scrape off) - they're hot, be careful!
- Depending on the humidity, temperature, and luck - they may be ready in about 30 minutes, but don't worry - it could take up to a day or two.
- Store in an airtight container up to a week.
Nutrition Facts : Calories 207.7, Fat 15.7, SaturatedFat 7.7, Cholesterol 43.5, Sodium 12.7, Carbohydrate 17.3, Fiber 0.5, Sugar 15.5, Protein 1.1
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