Southern Sour Cream Pralines Recipes

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SOUTHERN SOUR-CREAM PRALINES



Southern Sour-Cream Pralines image

Sour cream is the secret behind the unusually smooth texture of these Southern pralines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 dozen 2-inch pralines

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons dark-brown sugar
1/2 teaspoon coarse salt
1/4 cup plus 2 tablespoons sour cream
1 tablespoon bourbon
1 1/2 teaspoons pure vanilla extract
5 ounces pecan halves (1 1/3 cups), toasted

Steps:

  • Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated and brown sugars, salt, and sour cream. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240 degrees), 10 to 15 minutes.
  • Remove from heat. Carefully stir in bourbon and vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add pecans, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.
  • Drop spoonfuls onto baking sheet. (If mixture in pan begins to harden, stir in 1 teaspoon hot water, as often as needed; if it becomes runny, stir until firm.) Let stand until set, about 30 minutes.

SOUR CREAM PRALINES



Sour Cream Pralines image

I found this over at Allrecipes. I am just learning how to make candies and this turned out wonderful! It was so smooth and melt in your mouth. Very sweet! I've learnt patience is key - the end result is definitely worth it.

Provided by Roxanne J.R.

Categories     Candy

Time 1h

Yield 24 pralines, 24 serving(s)

Number Of Ingredients 9

1 1/2 cups brown sugar
1 1/2 cups white sugar
1/2 teaspoon baking soda
1 cup sour cream
2 tablespoons light corn syrup
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups chopped pecans
24 pecan halves

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.

Nutrition Facts : Calories 207.5, Fat 10.5, SaturatedFat 2.5, Cholesterol 6.8, Sodium 44.6, Carbohydrate 29.2, Fiber 1, Sugar 26.7, Protein 1.3

CREAMY PECAN PRALINES



Creamy Pecan Pralines image

Provided by Emeril Lagasse

Categories     dessert

Time 22m

Yield about 1 dozen

Number Of Ingredients 7

1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups chopped pecans

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.

SOUTHERN PRALINES



Southern Pralines image

This recipe is truly Southern, and it's been a family favorite for years. I've packed many a Christmas tin with this candy.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

3 cups packed brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1-1/2 cups chopped pecans
1/4 cup butter, cubed
1-1/4 teaspoons vanilla extract

Steps:

  • In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 121 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

SOUR CREAM PECAN PRALINES



Sour Cream Pecan Pralines image

Make and share this Sour Cream Pecan Pralines recipe from Food.com.

Provided by benluc

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 7

2 cups sour cream (* see note)
3 cups granulated sugar
1 cup light corn syrup
1/2 cup molasses
3/4 teaspoon salt
4 tablespoons Meyer's dark rum
3 cups pecans, cleaned

Steps:

  • Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
  • Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
  • Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
  • Then pour the rest of the mix in.
  • Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
  • Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
  • Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
  • Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
  • Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
  • Do not use plastic wrap, as it will stick to the candy.
  • Notes:: * Do not use "lite" or "non-fat" sour cream

Nutrition Facts : Calories 7148.1, Fat 332.6, SaturatedFat 80.3, Cholesterol 202.4, Sodium 2262.2, Carbohydrate 1052.6, Fiber 31.4, Sugar 798, Protein 44.5

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