How To make Creamy Pralines
1 c C&H Golden Brown Sugar
1 c C&H Granulated Sugar
1/2 c Evaporated milk
1/4 ts Salt
1/4 ts Maple flavoring
1 1/2 c Pecans
Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly. Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken. Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3" patties. To prevent hardening of candy in pan, set over hot water while spooning out. Makes 15 to 20 pralines.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
How To make Creamy Pralines's Videos
Love & Best Dishes: How To Make Pralines Recipe
How To Make Pralines Recipe - In honor of her friend Stan Strickland of Savannah Candy Kitchen, Paula is showing how to make pralines at home with her own fabulous pecan pralines recipe.
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How to make New Orleans Pecan Pralines - Food from the South
Use my code 2GUYS to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link:
Today we are making Pecan Pralines. This candy is a rich, smooth, and creamy delight!
You can find a printable recipe for Pecan Pralines here :
If you would rather buy pecan pralines here's an option that seems to have decent reviews: (be warned this candy is not cheap to buy - it's why I make them myself????)
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Lodge 17 inch cast iron skillet:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
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Candy Thermometer:
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Pecans:
Mexican Vanilla:
Ice Cream Scooper (just under 2 tablespoons):
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An easy-to-follow recipe for authentic Creole-style pralines overflowing with delicious toasted Louisiana pecans. These pralines are shiny and melt-in-your mouth creamy. So give these good luvin from the oven Creole pralines a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
????????????????????????????????????????????
1 1/2 CUPS PECAN HALVES, [toasted]
3/4 CUP GRANULATED PURE CANE SUGAR
1 CUP LIGHT BROWN SUGAR [packed]
1/4 TEASPOON SALT
1 TABLESPOON LIGHT CORN SYRUP
1/2 CUP + 2 TABLESPOONS EVAPORATED MILK
2 TABLESPOONS SALTED BUTTER
1 TEASPOON VANILLA EXTRACT
How to Make Buttermilk Pralines
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PRALINES- easy candy recipe with pecans in every bite ❤️????
10 minute to homemade candy. So easy with no thermometer or water testing.
Brown sugar
white sugar
evaporated milk
salt
butter
vanilla
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Professional Baker Teaches You How To Make PECAN PRALINE FUDGE!
New Orleans Pecan Pralines are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 3 to 4 dozen pralines
Ingredients
3 cups (350 g) coarsely chopped pecans
1 ¾ cups (350 g) granulated sugar
1 ¾ cups (350 g) packed light brown sugar
¾ cup (175 mL) whipping cream (35%)
6 Tbsp (90 mL) 2% milk
6 Tbsp (90 g) unsalted butter
1 tsp (5 mL) vanilla extract
1 tsp (5 g) salt
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. Sprinkle the pecan pieces in an even layer and toast for about 15 minutes until browned a little. Allow to cool and transfer to a bowl.
3. Place the granulated sugar, brown sugar, cream, milk and butter into a medium heavy-bottomed saucepan and bring to a full boil over high heat, stirring constantly, until the mixture reaches 230 F (110 C) measured on a candy thermometer. Add the pecans all at once and continue to cook to 237 F (114 C) while stirring constantly. Remove from the heat, stir in the vanilla and salt and then let sit without stirring until it cools to 212 F (100 C), 10-15 minutes.
4. Line 2 baking trays with parchment paper. Once the praline mixes cools to the correct temperature, use a wooden spoon to stir it vigorously to “seed” it, so that it thickens to a satin consistency and is thick enough to spoon out. Drop spoonfuls of the praline mixture onto the baking trays. If you see the sugar spreads a little after spooning, just let the mixture sit in the pot for 30 seconds to a minute – it will start to set. Since the praline mixture does set quickly, you may find that it starts setting in the pot, or the scooped pralines have a dull finish instead a satin sheen, you can return the pot to low heat and stir to melt a little until.
The pralines will keep for up to a week in an airtight container.
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