Pralines

Pralines

A couple of weeks ago, I visited New Orleans.  While visiting New Orleans, I enjoyed all of the fabulous food and drinks that I could.  I had everything from beignets to po-boys.  However, my favorite treat was the Praline.  It was sweet, nutty with a hint of caramel.  They are freaking delicious!  So as soon as I got home, I had to find a recipe to recreate these delicious treats. Of all of the recipes that we tried, this recipe created the most authentic tasting pralines.

Pralines

Pralines

Pre-measure all of the ingredients.  I have found that you will need them faster than you think.

Pre-measure the ingredients

Butter the sides of a heavy bottom sauce pan.  Then add the sugars, salt, dark corn syrup, evaporated milk and remaining butter.

Add the ingredients

Add a candy thermometer or probe thermometer to the pan.  I use a Thermoworks Chef Alarm.  It worked great!

Food thermometer

Then turn the burner to medium heat.  Stir constantly with a wooden spoon.

Stir with a wooden spoon

Bring to a boil.

Boil

Continue to cook till you get to a soft ball, I have determined that cooking till 235 produced the best results for me.

Bring to 235 degrees

Remove from the heat and let cook for 15 minutes.

Let cool and then add vanilla

Add the vanilla and pecans.

Add the pecans

Then stir constantly for 3 to 5 minutes or until the mixture begins to thicken and looses its glossy sheen.

Mix by hand until the mixture starts to thicken

Then moving quickly, drop tablespoons of the mixture onto wax paper.

Drop onto wax paper.

Let cool completely and then store in an airtight container.

 

Let cool

I made little packets out of wax paper to individually seal the pralines.

Let cool and Store

These pralines were freaking delicious.

Ready to eat

Dana and I agreed that they were better than the Pralines that I brought home from New Orleans.

Pralines
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
The perfect sweet treat that screams southern tradition.
Course: Dessert
Cuisine: Southern/Creole
Servings: 24
Author: Rex
Ingredients
  • 1 1/2 cups sugar
  • 1 1/2 cups packed light brown sugar
  • 1/8 teaspoon salt
  • 3 tablespoons dark corn syrup
  • 1 cup evaporated milk
  • 2 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pecan halves
Instructions
  1. Pre-measure all of the ingredients. I have found that you will need them faster than you think.
  2. Butter the sides of a heavy bottom sauce pan. Then add the sugars, salt, dark corn syrup, evaporated milk and remaining butter.
  3. Add a candy thermometer or probe thermometer to the pan. Then turn the burner to medium heat. Stir constantly with a wooden spoon.
  4. Bring to a boil and cook to a soft ball, I have determined that cooking till 235 produced the best results for me.
  5. Remove from the heat and let cook for 15 minutes.
  6. Add the vanilla and pecans.
  7. Then stir constantly for 3 to 5 minutes or until the mixture begins to thicken and looses its glossy sheen.
  8. Then moving quickly, drop tablespoons of the mixture onto wax paper.
  9. Let cool completely and then store in an airtight container.
  10. I made little packets out of wax paper to individually seal the pralines.
Recipe Notes

From http://www.foodnetwork.com/recipes/paula-deen/pralines-recipe2.html

 

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