New Orleans Style Praline Recipe

In New Orleans, praline is an institution. Brought to Louisiana by French immigrants, the recipe quickly adapted to the plentiful amounts of …

Ratings: 225
Calories: 145 per serving
Category: Dessert, Candy

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Mix all the ingredients together in a large pot. Heat, while stirring constantly, until mixture reaches the "soft ball" stage (230-240°F). Remove from heat and continue to stir until

Rating: 5/5(2)
Total Time: 20 mins
Category: Candy
Calories: 301 per serving
1. Mix all the ingredients together in a large pot.
2. Heat, while stirring constantly, until mixture reaches the "soft ball" stage (230-240°F).
3. Remove from heat and continue to stir until mixture becomes cloudy and creamy in appearance and the pecans are suspended in the mixture.
4. On parchment paper, drop desired amount.

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In a large saucepan, simmer cream, sugar, corn syrup and orange zest slowly over low heat, until reduced (watch carefully for boil over). Stir continuously as soon as the

Rating: 4.5/5(3)
Total Time: 30 mins
Category: Candy
Calories: 208 per serving
1. Line 3 baking sheets with parchment paper (important to have these ready because you'll have to work fast when they're done).
2. In a large saucepan, simmer cream, sugar, corn syrup and orange zest slowly over low heat, until reduced (watch carefully for boil over).
3. Stir continuously as soon as the mixture starts to stick to the bottom of the pan(the mixture will become thicker and turn light brown as is reduces and the sugar carmelizes).
4. Stir in pecans when the mixture reaches the soft-ball stage (240 degrees), and continue to stir until the mixture starts to pull away from the sides of the pan.

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New Orleans Praline Recipe. Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup. Add pecans and butter and continue to cook over medium heat, stirring frequently.

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Tips for making New Orleans Style Pralines. This is a very simple recipe with only a few ingredients. The quality of the butter and pecans is crucial. Kerrygold is our favorite. Timing is everything and it is the tricky part of this recipe. Once the “sugar lava” has reached 240 degrees and you remove from heat and spoon out the pralines

Estimated Reading Time: 3 mins
Total Time: 25 mins

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Line a baking sheet with aluminum foil. In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. …

Rating: 4.5/5(202)
Total Time: 45 mins
Category: Pralines
Calories: 180 per serving
1. Line a baking sheet with aluminum foil.
2. In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. Drop by spoonfuls onto prepared baking sheet. Let cool completely.

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1. Spray wax paper with cooking spray. 2. In large pot, bring sugar, brown sugar, milk, and condensed milk to a boil, stirring frequently (approximately 10-12 minutes). 3. Stir in butter and pecan halves. Continue stirring until mixtures thickens. 4.

Estimated Reading Time: 1 min

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Line two baking sheets with parchment paper; set aside. In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are …

Estimated Reading Time: 7 mins
1. Line two baking sheets with parchment paper; set aside.
2. In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved. Increase the heat to medium and simmer until the mixture reaches 240-250 degrees F, stirring occasionally. (If the mixture begins to crystallize you can add 2 more tablespoons of the cream and continue cooking until it loosens up)
3. Add the pecans, remove from heat and give the mixture a final gentle stir. Use a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.) Cool for at least 30 minutes before transferring to an airtight container.

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Like so much of New Orleans’ signature cuisine, the praline has its origins in France, or more specifically, in the kitchen of 18th-century diplomat César, duc de ­Choiseul, comte du Plessis

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Instructions. Line two large baking sheets with wax paper and set aside. In a large skillet over medium heat, add 2 cups sugar, the half-and-half, butter, and salt; bring to …

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I love true southern Louisiana Pecan Pralines. They are absolutely one of my favorite candies. I was first introduced to pralines when I …

Rating: 5/5(22)
Total Time: 20 mins
Category: Candy, Dessert
1. Combine the butter, sugars, and half in half into a large saucepan, then turn the heat up to medium.
2. Bring the candy mixture to 240 F, and let the candy mixture cook for about 5 minutes without stirring.
3. After the five minutes, add in the vanilla extract, and stir.
4. Remove from the heat.

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Steps: In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over. Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped

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Directions: Put 1 cup of water in freezer to use to test doneness. Combine in sauce pan sugar, cream and vanilla. Cook for about 15 minutes on medium setting. Bring to a boil. Add butter. Keep stirring because mixture will boil over. After 45 minutes of cook time, drop some in test water from freezer. If it forms a ball, candy is ready.

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Directions. Mix cream and sugar together. Microwave 13 minutes on high. Remove from microwave. Add margarine and pecans. Quickly stir. Drop onto waxed paper using a tablespoon. Let cool. Make the original almond pralines recipe by substituting almonds!

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In the 1930s, the Louisiana folklorist Lyle Saxon, writing in the book "Gumbo Ya-Ya," documented praline sellers, "garbed in gingham and starched white aprons and tignons" (or head wraps), fanning

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Instructions. Combine the sugars, pecans, buttermilk, butter, and salt into a large, heavy saucepan over low heat. Stir gently but consistently until the sugar dissolves. Cover …

Ratings: 9
Category: Dessert
Cuisine: New Orleans, Southern
Total Time: 15 mins
1. Combine the sugars, pecans, buttermilk, butter, and salt into a large, heavy saucepan over low heat. Stir gently but consistently until the sugar dissolves.
2. Cover and cook over medium heat for 2-3 minutes to wash down the sugar crystals from the sides.
3. Uncover and, stirring constantly, to 234 degrees on a candy thermometer. This is called the soft ball stage.
4. Immediately remove from heat and stir in baking soda and vanilla. Stir vigorously with a wooden spoon until the mixture begins to thicken.

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I'll show you how to make pralines, a New Orleans candy consisting of pecans, milk, sugar, and a whole lotta deliciousness. There is also a bonus tip where

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Frequently Asked Questions

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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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 new orleans praline pound cake from scratch?

Praline Pound Cake

  • Quick tip-. You can increase the unsalted butter by 1 stick, the large eggs by 1 and an additional 1/2 cup sugar.
  • Tools you’ll need
  • Preparation of Cake batter. Step 1- Sift 3 Cups Cake flour, 2 teaspoons baking powder and 1/4 teaspoon salt into a medium sized bowl.
  • Youtube instructional video.

How to make new orleans praline fudge brownies?

Steps

  1. Heat oven to 350° F. Spray bottom only of 13x9-inch pan with cooking spray.
  2. Make brownie mix as directed on box for fudge brownies, using water, oil and eggs. Stir in chopped pecans. ...
  3. In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil. ...
  4. Spread frosting over brownies. ...

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