Cooking & Baking
Related: About this forumPecan Pralines - Blue Ribbon Winner
Pecan Pralines
3 cups packed brown sugar
1 cup whipping cream
2 TBS corn syrup
¼ tsp salt
¼ cup butter
2 cups chopped pecans...
1 ¼ tsp pure vanilla extract
In a large, heavy saucepan over medium heat, bring brown sugar, cream, corn syrup and salt to a boil, stirring constantly.
Cook until Candy Thermometer reads 234 degrees (Soft Ball), stirring occasionally.
Remove from heat, add butter (do not stir).
Cool until thermometer reads 150 degrees ~ 25 minutes.
Stir in pecans and vanilla.
Stir with wooden spoon until candy just begins to thicken but is still glossy ~ 3 minutes.
Quickly drop by heaping tsp onto waxed paper, spread to form 2 patties.
Store in airtight container.
Yield 3-4 dozen.
hlthe2b
(102,275 posts)ME WANT!
cbayer
(146,218 posts)Twenty one years in New Orleans and became addicted. Very hard to find elsewhere....
so I guess I should start making them myself!
RushIsRot
(4,016 posts)I find a candy thermometer is essential, though.
pinto
(106,886 posts)As kids, we saw Christmas dinner as simply a prelude to the pralines.
azurnoir
(45,850 posts)I think I'll give these a try thanks
and we have a fair crop of pecans this year! YUM!! going to try this for sure!!! Thank you!
FarPoint
(12,368 posts)I love Pralines
pralines and have been craving them
for a couple of months. I can't seem to
find them here. I've looked at a few
recipes but this one looks like the one
I'm going to try. I'll have to get a
candy thermometer though.
RushIsRot
(4,016 posts)locks
(2,012 posts)Do you have a good recipe for almond toffee too? I've tried a number of times but mine's never as good as Enstrom's dark chocolate almond.
RushIsRot
(4,016 posts)trof
(54,256 posts)Down south it's PRAW.
RushIsRot
(4,016 posts)surrealAmerican
(11,360 posts)... and will be making another batch tomorrow (if it's not too humid). They came out quite well. My only modifications were:
1. Toast the pecans before making them. (400° oven for about five minutes on a baking sheet)
2. pecan "halves" instead of pieces
3. reusable non-stick "baking parchment" instead of wax paper
4. Add the pecans after stirring to the correct thickness.
5. Start forming at about 175° (I needed more time.)
6. metal spoon (My wooden spoons are too big for the saucepan I was using.)
Thank you for this recipe!