SOUTHERN SOUR-CREAM PRALINES
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
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
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
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
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
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
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
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
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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