Candy — Pecan Pralines (3 recipes.…) by dvdlee

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Candy -- Pecan Pralines (3 recipes....)
Submitted by dvdlee on August 27, 2004 at 10:08 am

DESCRIPTION
Candy -- Pecan Pralines (3 recipes....)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Listed below are three different pecan praline recipes. I have made the first two, and want to make the 3rd (it sounds good also!).

Please note, that you can also add coconut or almonds to create a slightly different candy in any of these recipes....

1 lb. brown sugar (any type)
1 cup white sugar
1/4 lb. butter (1 stick)
2 cups (or more) broken pecans
4 Tablespoons White Corn Syrup
3/4 cup water
Pinch of Salt
1 teaspoon vanilla

These were the first pecan pralines I ever made. A good solid, standard recipe -- that is sweet, but not rich. These are the EXACT directions given to me by a 'elderly widder woman'.

Combine all ingredients except vanilla in a heavy saucepan. Cook until syrup reaches the soft-ball stage (235-240F). Remove from heat and cool slightly. Add vanilla and beat by hand until the mixture begins to thicken slightly. Deop by spoonfuls onto waxed paper.

This is a darker, more robust flavored praline. It is also creamer.

2 cups granulated sugar
1 cup dark brown sugar
1/4 lb. butter
1 cup milk
2 Tablespoons Dark Corn Syrup
4 cups pecan halves (1 lb.)

Combine all of the ingredients, except the pecans in a heavy 3-quart saucepan. Cook 20 minutes, stirring constantly, after the boil is reached. (Try not to splash any of the mixture on the sides of the pan. If you do, 'wash' the area down with a brush dipped in hot water.).

After 20 minutes, cover the pan for a few minutes to help ensure all sugar crystals are dissolved from the sides of the pan (the steam will melt the crystals).

Add the pecans and continue to cook, stirring occasionally, until the mixture reaches 236F.

Remove from the heat and gently stir the mixture well until it just barely begins to thicken (again, try not to 'splash' the mixture on the sides of the pan).

Once the mixture begins to thicken, working quickly, drop by Tablespoons onto parchment paper or silpats.

When cool, stack the pailines in an airtight container with wax paper between layers.

I've not made this recipe -- but it sounds good!

This is from the Oak Alley Plantation (which is located on the 'River Road' between New Orleans and Baton Rouge). From "Who's Your Mama, Are You Catholic, and Can You Make A Roux?" by M. Bienvenu.

These were judged 'fit for a princess' after Princess Margaret was served these at tea and she asked for the recipe AND a box to take with her! (Cheeky royal!)

1 cup fresh buttermilk (no powder!!)
2 cups granulated sugar
1 teaspoon baking soda
Large pinch of salt
2 teaspoons vanilla
1/8 lb. butter (1/2 stick)
2 cups pecans

In a deep, heavy pot stir the buttermilk, sugar and soda together. Cook over medium heat (stirring constantly) until the mixture turns a deep, mahogany brown in color.

Remove from heat and add vanilla and butter, and beat until the mixture begins to thicken. Add the pecans and drop by Tablespoons onto a marble slab or parchment paper.

(DvdLee -- I would cook the milk/sugar mixture slightly past the softball stage -- say to 240F -ish). I also suspect that this recipe will take longer to make than the others, since you are carmalizing the sugar from 'scratch'!)

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