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
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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MICROWAVE PRALINES RECIPE | THE BEST AND EASIEST PRALINES EVER!
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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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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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How to Make Southern Pecan Praline Candy
How to Make Southern Pecan Praline Candy
Pecan Pralines are a Southern favorite. I show you an easy recipe for how to make this traditional Southern candy from scratch. I love the rich, sweet flavor of these and think they make perfect Christmas candy!
Ingredients:
1 cup firmly packed brown sugar
I cup granulated sugar
2/3 cup or 5 oz can evaporated milk
1/2 tsp vanilla
1 1/2 cups pecan halves
in saucepan, combine sugars and milk. Cook, stirring constantly, on medium heat until a temperature of 234-238F. Remove from heat and stir in vanilla and pecans. Immediately drop by tablespoonful onto a greased or lined cookie sheet. Let cool. Makes about 16 pralines if you make them Tablespoon size.
#southernpecanpralines #pecanpralines #christmascandy
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