How To make Pecan Pralines
1 c Milk
1 c Sugar, granulated
1 c Dark brown sugar,
-firmly packed 1 t Vanilla extract
3 T Corn syrup, dark
8 oz Pecan halves
3/4 c Water, boiling
24 Cupcake papers
Place the white sugar, brown sugar, milk and corn syrup in a heavy about 3-quart saucepan over medium-high heat. Stir to thoroughly dissolve.
Measuring the temperature with a candy thermometer, stir constantly with a long-handled wooden spoon. When the mixture reaches "jelly" temperature on the thermometer (220 degrees), it will bubble furiously. Splattering is a danger (this is why you want a spoon with a long handle). You may wish to wear heavy rubber gloves for further protection. Continue stirring until mixture reaches 256 degrees ("medium-ball" stage). Remove from heat, add vanilla and let it sit for 10 minutes. During this time, set out the cupcake papers on the countertop and place 3-4 pecan halves in each paper. Beat the mixture by hand with the wooden spoon, while it is still in the pan, until it loses its glossy sheen. This can take up to 10 minutes or more, and calls for a strong arm. At this point, the mixture will very quickly begin to form lumps and harden in the pan. As this begins to happen, return the pan to low heat; add boiling hot water a tablespoon at a time, and beat out the lumps until nearly all are gone. Add just enough water so that the mixture is somewhat runny and has lost much of its previous lumpy consistency (no more than about 3/4 cup of water, and often much less.) Leaving a few lumps is permissible and often unavoidable. Remove from heat and spoon it into the cupcake papers. Let it harden for 20-30 minutes, then remove papers. Be sure not to let the papers remain on
after the candy has hardened somewhat or they will be difficult to remove later. Store the pralines in an airtight container. NOTES: * Texas-style creamy pecan cookies -- My family is from Texas, and we dearly love "authentic" Mexican food. Authentic as defined by my father: home-style Tex-Mex. (On a trip to Acapulco, he complained that he couldn't find any real Mexican food in the whole damn town.) We feel that the perfect ending to an orgy of tacos, enchiladas, tamales, beans, rice and Dos Equis beer is pralines. However, we have been consistently disappointed by the pralines served at restaurants. They are always either crystalline and crunchy, or sticky like undercooked taffy. Both are equally unacceptable. At the age of 10, I decided to try my hand at making pralines, and happened on a recipe in a current (1958) issue of _The Ladies Home Journal_, which I accidently adapted to make the perfect praline, not gooey, not crunchy, but of a solid consistency that becomes creamy in texture as it is eaten. The secret is to first screw up the recipe (at this point you are tempted to throw the whole thing out, including the pot) and then rectify the mistake into a wonderfully sinful sugary concoction. Now, no Mexican dinner or Christmas candy plate at our house is complete without them. Yield: Makes 16-24.
: Difficulty: moderate to hard. : Time: 30 minutes cooking, 30 minutes cooling. : Precision: Measure the ingredients and the temperatures. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust
How To make Pecan Pralines's Videos
Phil's 10-Minute Louisiana Pralines (RECIPE) | Phil Robertson
Whip up a batch of Phil Robertson's fine Louisiana pralines in about 10 minutes from start to finish. Men, it's OK to kick your woman out of the kitchen to make these. It won't hurt your manhood one bit.
Ingredients:
1 cup granulated sugar
1 cup packed light brown sugar
Pinch of salt
1/2 cup evaporated milk
1/2 stick (4 tablespoons) butter, softened
1 teaspoon vanilla extract
1 1/4 cups coarsely chopped pecans
Check out the video for the full recipe.
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Missing Duck Dynasty? Phil Robertson, Jase Robertson, Al Robertson, and more share hilarious stories, laughs, and real talk about Jesus, the Gospel, and the Bible on their hit podcast, Unashamed with Phil and Jase Robertson.
Creamy Dreamy Pralines - Old Fashioned Recipes - Easy to Make
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Easy Homemade Turtles Candy Recipe with Pecans and Caramel | Candy | The Southern Mountain Kitchen
In today’s video, I am making Turtles Candy. This candy is addictive, and a welcome addition to any party or holiday event. I hope you love these as much as I do.
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How to Make Candied Pecans | Easy Candied Pecans Recipe
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make candied pecans. This easy candied pecans recipe is perfect for the Holidays or any time of the year. Eat them as a snack as is, or put them on top of salads, or whatever you like. Also known as glazed pecans, sugared pecans, or caramelized pecans, whatever you want to call them, they are tasty! And incredibly simple to make, if I can do it, you can do it. Let's get started!
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Ingredients:
3/4 cup of white granulated sugar (150g)
1/4 cup of brown sugar (55g)
2 tsp. ground cinnamon (5g)
1/4 cup of butter (56g)
1/2 tsp. salt (2g)
2 1/2 to 3 cups of pecan halves (247 to 297g)
1 egg white from a large egg
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Learn how to easily make praline pecans | Simple dessert recipe for Southern pecans
I love pecans, especially Whaley Pecans, so this quick dessert recipe is perfect for when I want a simple snack to munch on. It really doesn't take any time at all to mix it all together and put it in the oven. I think they would also be good gifts to share with neighbors or friends for the holiday season.
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MICROWAVE PRALINES RECIPE | THE BEST AND EASIEST PRALINES EVER!
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