Easy Pecan Praline Recipe

Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a …

Rating: 4.5/5(58)
Total Time: 1 hr 30 mins
Category: Pralines
Calories: 146 per serving

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Step 1. Generously butter baking sheets. Advertisement. Step 2. In a large saucepan over medium heat, combine brown sugar, white sugar, …

Rating: 4/5(33)
Total Time: 1 hr
Category: Pralines
Calories: 107 per serving
1. Generously butter baking sheets.
2. In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

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Directions. Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat …

Rating: 4.3/5(56)
Author: Stan Strickland
Cuisine: American
Category: Dessert
1. 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.
2. Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
3. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Steps. Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk …

Rating: 5/5(2)
Category: Dessert
Servings: 32
Total Time: 35 mins
1. 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 water forms a ball that flattens when removed from water.
2. Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.

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In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk. The Spruce / Emily Baker. Place the pan over …

Rating: 5/5(2)
Category: Dessert
Servings: 32
Total Time: 35 mins
1. 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 water forms a ball that flattens when removed from water.
2. Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.

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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).

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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.

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QUICK EASY PECAN PRALINES. 1 lb. box light brown sugar. 1 sm. can condensed milk or 3/4 c. 1/4 tsp. salt. 2 c. pecan halves. Cook over low heat. Heat, stirring constantly until sugar dissolves, continue cooking over medium heat to soft stage, stirring constantly - cool slightly. Beat until it begins to thicken.

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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. When it begins to foam and boil, stir constantly until it reaches 236 degrees. 4. Remove from heat and add the pecans, salt and vanilla extract. 5.

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So many praline recipes online are nonsense- more like brittle. Whenever I see ‘corn syrup’ as an ingredient, something inside of me reels back in horror. The perfect praline is creamy, melts in your mouth and is a perfect confection for folks trying to recover from excessive weight loss (provided they don’t have diabetes lol).

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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

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Step 1. Stir together whipping cream and brown sugar in very large microwave safe mixing bowl. Cook in microwave on High for 13 minutes. Open microwave about half way through cooking time and give the mixture a stir or two to make sure it is mixed well. When time is up, take bowl out of microwave, add butter and stir until butter is melted.

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How to Make Pecan Candy with Condensed Milk. Prepare a muffin tin by filling with cupcake liners; set aside. Add all ingredients to a large pot over medium-high heat. Stir consistently as you bring to a boil. Use a candy thermometer to check the temperature — when it reads 235-240°F remove pan from heat.

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This Southern praline recipe produces sweet, slightly crumbly, brown sugar candies loaded with toasted pecans. It's important that the pecans are well-toasted so they impart maximum flavor and crunch to the candy. But more importantly, use a candy thermometer to make sure the sugar is cooked to the right temperature.

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Instructions. Mix all ingredients in a large, microwavable bowl. Microwave on high for 10 minutes, stirring every 2 minutes. Spoon small amounts on greased waxed paper. (Be sure and grease your wax paper, otherwise, you will have a hard time removing your pralines.) Let stand 2-3 hours.

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Easy Creamy Pecan Pralines The Spruce Eats. pecans, vanilla, dark brown sugar, salted butter, evaporated milk and 1 more.

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Add sugars, corn syrup and vanilla and mix well. Remove butter from oven and add pecans, stirring to coat. Pour egg white mixture over pecans and coat evenly. Bake at 350 degrees for 30 minutes, stirring every 10 minutes. Reduce heat to 300 and bake about 30 minutes more, stirring every 10 minutes.

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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.

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