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
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Easy Homemade Turtles Candy Recipe with Pecans and Caramel | Candy | The Southern Mountain Kitchen
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Easy Candied Pecans
These easy, delicious five minute candied pecans have a great hit of spice and are perfect for salads, snacking and more! You can double the recipe in a snap for an amazing, crunchy flavor bomb you can add to everything from roasted Brussels sprouts to ice cream!
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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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Pecans:
Mexican Vanilla:
Ice Cream Scooper (just under 2 tablespoons):
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How to make Pecan Praline Candy | I Heart Recipes
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Easy recipe and cooking tutorial on how to Make Pecan Praline Candy
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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 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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