Pecan Pralines Patout by frick

[BakerAunt]

Pecan Pralines Patout
Submitted by frick on December 17, 2011 at 8:56 pm

“This recipe makes the creamiest pralines anywhere”. Makes about 50.
Yield: 50 candies
Source: Alex Patout's Cajun Home Cooking

2 cups heavy cream (18 liquid ounces)
4 cups brown sugar (30 ounces)
2 cups pecans (I added more)
Vanilla, 1 tsp (but I used more, 1 1/2 to 2 tsp)
2 T butter (1 ounce), plus some for buttering saucepan, and maybe your marble or parchment
I used a light coat of baking spray on my parchment as a precaution.

And That’s All!

Equipment needed:
A largish heavy saucepan. The recipe is large and boils up but could easily be halved; I used a 5 quart squat dutch oven.

Marble for pouring, or parchment paper, or as this was written some time ago, waxed paper moistened with a damp towel. If this procedure is used, he says to remove them from the waxed paper before they have cooled completely, as they may break otherwise. However, mine did not flatten out and were poured on both marble and parchment lightly sprayed with cooking spray.

Butter good sized heavy saucepan; mine happened to be a 5 quart squat dutch oven. Bring cream just to a boil and add brown sugar. Recipe says add pecans and vanilla and cook all to soft ball stage, 236F, then add butter which helps lower temperature somewhat.

Even though I added the vanilla and the pecans last, they did not set up and stayed in a caramel form. Maybe faulty thermometer?? This was the glass tube kind, was not easy to read, not my old metal candy thermometer which was among the missing.

Re-boiled to 238F, added more pecans and vanilla. Poured half (there is a LOT of candy) into a stainless bowl in a pan in a larger pan of ice water and stirred and stirred until it began to thicken and was hard to stir on the bottom of the bowl. This batch was removed from the ice water bath and spooned out onto marble and/or parchment lightly sprayed with cooking spray. At this point, they did not spread but stayed in mounds. Repeated with the second half in a second bowl over ice water. Within a few minutes, maybe 15. it was clear they were clouding and crystallizing.

When I re-boiled I checked the old fashioned way (with bowl of water) to make sure it reached the soft ball stage.

If one wants them to spread out, maybe spoon out a little sooner before the candy gets so thick. Either way, they were very creamy and almost perfect.

If you get the temp right, you won't have any trouble at all but don't make them on a rainy day. Seriously, this is the only praline recipe you will ever need. Just buy a cow so you will have a goodly supply of heavy cream. 🙂

comments

Submitted by Handmade on Fri, 2011-12-30 14:19.
An indulgence that has become a necessity is the Thermapen instant-read thermometer sold by KAF. I have had mine for several years (they are now more expensive than when I bought it) and it quickly tells the temperature of bread, meats, candies, and pralines. It is wonderful! I use it to make pralines cooking them to 238F, adding the butter and vanilla and allowing the mixture to sit for 5 minutes before stirring to the consistency that they can be spooned out. I had read that allowing them to sit for this 5 minute rest ensures that they are creamy. And, indeed, they are. The recipe that I use is Richard Simmons' from Sweetie Pie. His recipe is similar to this one but half the volume of caramel to pecans and has a bit of baking soda and corn syrup in it. They are irresistible! I
Submitted by bcd460162 on Fri, 2012-01-06 15:32.
Great, I have wanted a recipe since I was in Savannah, GA in the fall.

Submitted by msheidi on Sat, 2012-01-28 22:51.
I have been searching for a recipe for pralines that are creamy and chewy. I often like the flavor of pralines but do not like the sugary crunchy texture. What determines the texture? Is it the temperature or the ingredients?

Submitted by still-lovesbakin' on Thu, 2012-02-09 00:06.
Msheidi: The temperature to which the mixture is cooked does have a great impact on the final product, but what you are referring to is the "tooth", I would call it. The chewy, or sugar crunch texture is the sugar used overall. In the Richard Simmons's version, the poster mentions adding corn syrup. This is often added to sauces (like hot fudge sauce, etc.) Even a tablespoon added to an approximately two cup recipe of sauce can make a big difference. It allows the best integration of the sugar, so when it all melds together during cooking, you will get a smoother, chewy result over a crunch sugar result you mentioned. Try a recipe using corn syrup and see how it works for you. The cookbook mentioned can be found at some libraries. Or maybe CatyB will post the recipe? (hint, hint ;)!)
Good Luck,
CatieB

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