Spirited Louisiana Pralines Dee Dees Recipes

CREOLE PRALINES

Creole Pralines image

I got this recipe from a lady I used to work with many years ago when I lived in Baton Rouge, Louisiana, but I never had much luck making them as good as hers until I found a good method for making smooth, creamy pralines. Shirley Corriher of Atlanta, and author of the book, "Cookwise" recommends letting the praline mixture sit five minutes before "beating like crazy." This way, you'll get "billions of tiny crystals and perfectly smooth, creamy candy." Shirley oought to know - before discovering her love for cooking and writing "Cookwise," she was a biochemist at Vanderbilt, which helped her better understand the science behind cooking.

Provided by MSnow

Categories Candy

Time 1h

Yield 36 pralines

Number Of Ingredients 9

Ingredients

1 1/2 cups sugar
1 1/2 cups light brown sugar
1/8 teaspoon salt
1/4 lb butter or 1/4 lb margarine
3 cups pecan halves
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup evaporated milk
1/2 cup whole milk

Steps:

Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly.
When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
Remove the pan from the heat and allow the mixture to cool for 5 minutes.
Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
Allow the pralines to cool before serving.

MELT IN YOUR MOUTH PRALINES

Melt in Your Mouth Pralines image

They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!

Provided by MONETTEF

Categories Desserts Specialty Dessert Recipes Praline Recipes

Time 45m

Yield 36

Number Of Ingredients 9

Ingredients

2 cups chopped pecans
½ cup confectioners' sugar
1 ½ cups white sugar
½ cup buttermilk
¼ cup heavy cream
2 tablespoons butter
⅛ teaspoon salt
¾ teaspoon baking soda
½ teaspoon vanilla extract

Steps:

Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.

Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.1 g, Cholesterol 4.1 mg, Fat 6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 43.1 mg, Sugar 10.4 g

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