Creamy New Orleans Style Pralines
I'll show you how to make pralines, a New Orleans candy consisting of pecans, milk, sugar, and a whole lotta deliciousness. There is also a bonus tip where I show you how to make praline brownies
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How to Make Southern Louisiana Pralines | I Heart Recipes
These Louisiana pralines are the best sweet tooth treat because they're sweet, filling and so addicting. A mix of cream, vanilla, and pecans combine perfectly to make this easy bite-sized candy.
Combine the butter, sugars, and half in half into a large saucepan, then turn the heat up to medium. Bring the candy mixture to 240 F, and let the candy mixture cook for about 5 minutes without stirring. After the five minutes, add in the vanilla extract, and stir. Remove from the heat. Toss in the pecans, and fold in. Grab a wooden spoon, and stir the hot candy mixture until it thickens. Spoon out the candy mixture onto parchment paper and let the candy cool completely. Enjoy!
Find the recipe here:
Timestamps for video:
0:20 - Add granulated sugar and brown sugar to a saucepan.
0:25 - Break up the clumps and mix well.
0:32 - Add butter.
0:39 - Pour in half and half.
0:45 - Whisk until smooth.
1:03 - Turn the heat up.
1:09 - Let the candy reach 240 degrees for about 5 minutes.
1:20 - Pour in vanilla extract.
1:23 - Turn the heat off.
1:25 - Mix well.
1:32 - Toss in the pecans.
1:37 - Fold in the pecans.
1:45 - Constantly stir until thick.
2:07 - Line a cookie sheet with parchment paper.
2:14 - Spoon the candy mixture onto the parchment paper.
2:40 - Allow to cool and enjoy!
Loved this Southern Pralines Recipe? Here are some more recipes to try:
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How to make New Orleans Pralines
New Orleans Native Charlie Andrews demonstrates on how to make Pralines from scratch. Pralines are a sugar candy with a creamy consistency and have nuts such as almonds and pecans in them. Praline originated in Belgium. The recipe was brought to Louisiana and New Orleans created what is known as the American Praline. This recipe calls for about 10 to 12 Pralines and they are sweet, creamy and delicious. Hope you all will give this New Orleans classic a try.
New Orleans Pralines recipe link
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Southern Pecan Pralines
These are seriously the BEST Southern Pecan Pralines! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth! Recipe:
HOW TO MAKE NEW ORLEANS CREAMY PRALINE CANDY
Hello everyone
I’m back with another video
Today I’m making creamy melt in your mouth New Orleans praline.
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Ingredients
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12 oz evaporated milk
6 oz pecans half’s
1 cup of sugar
1/2 cup brown sugar
1 stick of salted butter
2 tsp vanilla extract
Sorry guys the vanilla was added off camera before it showed tarted Boiling ????
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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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