Best Praline Pecan Recipe

Southern Praline Pecans Recipe. I have been SO darn excited to share this Pecan Pralines recipe with you guys! After testing them for weeks …

Rating: 4.9/5(66)
Calories: 165 per serving
Category: Dessert
1. Set out parchment paper for making the pralines on and have a tablespoon sized scoop hand and ready to go.
2. 2. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium heat. Stir regularly until it begins to foam and boil.
3. 3. When it begins to foam and boil, stir constantly until it reaches 236 degrees.
4. 4. Remove from heat and add the pecans, salt and vanilla extract.

See Also: Southern pecan praline candy recipe Preview /  Show details

Pumpkin Pecan Praline Cake with Spiced Bourbon Cream Cheese Frosting The Original Dish. granulated sugar, safflower oil, eggs, baking soda, salt, butter and 20 more.

See Also: Pecan pralines recipe evaporated milk Preview /  Show details

Directions. Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn’t melted. Cook until mixture reaches 238 to 241 °F. on a candy thermometer or soft ball stage.

Rating: 5/5(11)
Total Time: 5 mins
Servings: 5

See Also: Best new orleans praline recipe Preview /  Show details

Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or …

Rating: 4.5/5(9)
Total Time: 40 mins
Servings: 8
1. Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.
2. Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.

See Also: Pralines recipe easy Preview /  Show details

Directions. Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a …

Author: Emeril Lagasse
Steps: 2
Difficulty: Intermediate

See Also: Easy pecan praline recipe Preview /  Show details

The Best Pecan Pralines With Evaporated Milk Recipes on Yummly Southern Pecan Pralines, Pecan Pralines, Easy Pecan Pralines. Pecan Pralines Recipe New Orleans Pecan Praline What's Cooking America. granulated sugar, pecan halves, dark brown sugar, unsalted butter and 2 more.

See Also: Creamy pecan pralines recipe Preview /  Show details

2 cups granulated sugar. 1 cup evaporated milk. 2 ounces butter (1/2 stick) 1 teaspoon vanilla. Put the sugar, pecans, and milk in a heavy skillet on high fire. When the mixture begins to boil, lower it to medium-high (8 out of 10 on an electric stove.) Stir constantly with a wooden spoon.

See Also: Pecan candy recipe with evaporated milk Preview /  Show details

Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold

See Also: Free Recipes Preview /  Show details

I just tried this recipe after flopping at another praline recipe. I also did the ice bath for about 30-45 seconds at the most while continuously stirring the mixture. After the ice bath I put the mix into a mixing bowl and let it sit for about 2-3 mins tops (like another reviewer). Then I mixed it at med speed for about 1-2 minutes.

See Also: Free Recipes Preview /  Show details

How to Make Southern Pecan Pralines. Line a baking sheet with parchment paper and set aside. Combine the granulated sugar, brown sugar, salt, evaporated milk, and butter in a heavy pot over medium heat. Cook and stir with a wooden spoon until the sugars dissolve and the mixture comes to a boil. Continue to cook until the temperature reaches

See Also: Free Recipes Preview /  Show details

Rough chop pecans halves. Bring first 4 ingredients to a boil in a 3 quart saucepan over medium heat, stirring mixture constantly.** 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage). Remove mixture from heat, and add butter. Stir in pecans and vanilla, using a wooden spoon, and stir constantly until candy begins

See Also: Free Recipes Preview /  Show details

Advertisement. Step 2. Place crackers on 10x15-inch sheet cake pan, covering bottom. Step 3. Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers. Step 4. Bake in preheated oven for 10 minutes.

See Also: Cookie Recipes Preview /  Show details

It wasn’t until a few years back that I figured out how to make pralines. I even uploaded the recipe, and video on YouTube for pecan pralines. However, since then- I revised the recipe! My first recipe was a combination of sugar, evaporated milk, vanilla, pecans, and butter… My new recipe uses half & half ( half milk, half cream).

See Also: Free Recipes Preview /  Show details

A basic praline recipe calls for brown sugar, granulated sugar, cream, butter and pecans. Naturally, many other variations have cropped up, including pralines flavored with shredded coconut, rum, vanilla, chocolate and peanut butter. But with even the traditional recipe, no two praline makers seem to produce the same candy.

See Also: Free Recipes Preview /  Show details

(Lining the baking sheets will make it easier to clean up the praline drippings.) Combine the brown sugar, Karo syrup, and evaporated milk in a 5 1/2-quart heavy bottomed pot and bring to a boil over medium heat. Boil, stirring constantly, for three minutes. Remove the pot from the heat and stir in the butter, vanilla, and pecans.

See Also: Free Recipes Preview /  Show details

The best pralines I’ve ever had came straight out of New Orleans, and with Mardi Gras going on this week, I was inspired to make a few to celebrate. My grandmother, bless her, had a pretty fantastic pecan praline recipe, but after a lot of sifting through my files, I …

See Also: Free Recipes Preview /  Show details

Bring brown sugar, whipping cream, butter, and corn syrup to a boil in a heavy 4-qt. saucepan over medium heat, stirring constantly. Boil, stirring occasionally, 4 to 6 minutes or until a candy thermometer registers 236˚F (soft ball stage).

See Also: Free Recipes Preview /  Show details

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How to make praline pecans in 4 easy steps?

Steps to Make It

  • Combine sugar, milk, and water in a 2-quart saucepan; heat to boiling stirring constantly. Cook until mixture reaches soft ball consistency (235 F). Featured Video
  • Remove from heat; stir in pecans, vanilla, and butter.
  • Immediately drop by tablespoons onto wax paper.

How to make pecan pralines perfect?

Directions

  • Line 3 baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside.
  • In a large heavy saucepan over medium heat, melt cubed butter. ...
  • Remove from heat; stir in pecans and vanilla. ...
  • Quickly drop by rounded tablespoonfuls onto prepared baking sheets. ...

How to make the perfect texas pecan praline?

Instructions

  • Mix all ingredients very well in a cold pan.
  • Turn stove on medium high heat, and when mixture comes to a boil, cook and stir for 4 minutes. (If you use a candy thermometer, temperature should be 234F.)
  • Remove from heat. Stir for about 1 minute or until mixture is not so glossy. Spoon pralines onto trays lined with foil or parchment paper. ...

How to make homemade pralines?

Instructions

  • Combine all ingredients and bring to a “softball stage” (238-240 degrees F), stirring constantly. ...
  • Stir until mixture thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. ...
  • *When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

More items...

Most Popular Search