Sherry Pralines Recipes

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.

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.

SHERRY ORLEANS PRALINES

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.

GARLICKY PRAWNS WITH SHERRY

Steps:

• Heat the olive oil in a large frying pan. Tip in the garlic slices and cook for a few secs. Then stir through the prawns and cook for a couple of mins until they start to turn pink.
• Pour over the sherry and cook for a few mins more, just until the prawns are cooked through. Sprinkle with parsley before serving.

SHERRIED PECAN PRALINES

Steps:

• 1. In heavy 2-quart saucepan, combine brown sugar, whipping cream and butter mix well. Cook until bubbly, stirring occasionally. Cook uncovered, without stirring, until soft-ball stage (234°F.). Remove saucepan from heat cool 5 minutes.2. Add sherry beat with wooden spoon until thick and creamy. Quickly stir in pecans. Drop by teaspoonfuls onto waxed paper, forming 2-inch candies.3. Let stand at room temperature for 30 minutes or until firm. Store in tightly covered container in a cool, dry place.TIP: * To toast pecans, spread on cookie sheet bake at 350°F. for 4 to 6 minutes or until light golden brown, stirring occasionally.High Altitude (above 3500 feet): Cook until candy thermometer reaches 224°F.Nutrition Information Per Serving: Serving Size: 1 Praline * Calories: 80 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 10 mg 0% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 0 g 0% * Sugars: 10 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit, 1 Fat or 1/2 Carbohydrate, 1 Fat

PRALINES II

Steps:

• Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 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; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

SHERRY CREAM PRALINES

Steps:

• Mix all ingredients, except sherry, thoroughly in a heavy saucepan.
• Cook over medium heat to soft ball stage (236 degrees on candy thermometer) stirring constantly.
• Remove from heat.
• When mixture stops bubbling, stir in sherry. Cool slightly, then beat until mixture begins to thicken.
• Drop candy onto waxed paper or buttered baking sheet to form patties.
• If candy becomes too stiff at the last to drop into smooth patties, stir in a little hot water.
• Makes about 20 two-inch patties.
• Note: Mixture may also be dropped by spoonfuls into fluted paper cups, then placed in small muffin tins, if desired.