How To make Pecan Pralines
1 c Milk
1 c Sugar, granulated
1 c Dark brown sugar,
-firmly packed 1 t Vanilla extract
3 T Corn syrup, dark
8 oz Pecan halves
3/4 c Water, boiling
24 Cupcake papers
Place the white sugar, brown sugar, milk and corn syrup in a heavy about 3-quart saucepan over medium-high heat. Stir to thoroughly dissolve.
Measuring the temperature with a candy thermometer, stir constantly with a long-handled wooden spoon. When the mixture reaches "jelly" temperature on the thermometer (220 degrees), it will bubble furiously. Splattering is a danger (this is why you want a spoon with a long handle). You may wish to wear heavy rubber gloves for further protection. Continue stirring until mixture reaches 256 degrees ("medium-ball" stage). Remove from heat, add vanilla and let it sit for 10 minutes. During this time, set out the cupcake papers on the countertop and place 3-4 pecan halves in each paper. Beat the mixture by hand with the wooden spoon, while it is still in the pan, until it loses its glossy sheen. This can take up to 10 minutes or more, and calls for a strong arm. At this point, the mixture will very quickly begin to form lumps and harden in the pan. As this begins to happen, return the pan to low heat; add boiling hot water a tablespoon at a time, and beat out the lumps until nearly all are gone. Add just enough water so that the mixture is somewhat runny and has lost much of its previous lumpy consistency (no more than about 3/4 cup of water, and often much less.) Leaving a few lumps is permissible and often unavoidable. Remove from heat and spoon it into the cupcake papers. Let it harden for 20-30 minutes, then remove papers. Be sure not to let the papers remain on
after the candy has hardened somewhat or they will be difficult to remove later. Store the pralines in an airtight container. NOTES: * Texas-style creamy pecan cookies -- My family is from Texas, and we dearly love "authentic" Mexican food. Authentic as defined by my father: home-style Tex-Mex. (On a trip to Acapulco, he complained that he couldn't find any real Mexican food in the whole damn town.) We feel that the perfect ending to an orgy of tacos, enchiladas, tamales, beans, rice and Dos Equis beer is pralines. However, we have been consistently disappointed by the pralines served at restaurants. They are always either crystalline and crunchy, or sticky like undercooked taffy. Both are equally unacceptable. At the age of 10, I decided to try my hand at making pralines, and happened on a recipe in a current (1958) issue of _The Ladies Home Journal_, which I accidently adapted to make the perfect praline, not gooey, not crunchy, but of a solid consistency that becomes creamy in texture as it is eaten. The secret is to first screw up the recipe (at this point you are tempted to throw the whole thing out, including the pot) and then rectify the mistake into a wonderfully sinful sugary concoction. Now, no Mexican dinner or Christmas candy plate at our house is complete without them. Yield: Makes 16-24.
: Difficulty: moderate to hard. : Time: 30 minutes cooking, 30 minutes cooling. : Precision: Measure the ingredients and the temperatures. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust
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How to Make Southern Pecan Pralines
There is nothing like old-fashioned Southern Pecan Pralines! This melt-in-your-mouth treat is a cross between a cookie and a candy and it’s loaded with crunchy pecans, butter, and fabulous brown sugar flavor. #pecans #pralines
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Easy Homemade Turtles Candy Recipe with Pecans and Caramel | Candy | The Southern Mountain Kitchen
In today’s video, I am making Turtles Candy. This candy is addictive, and a welcome addition to any party or holiday event. I hope you love these as much as I do.
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#TurtlesCandy #pecancandy #caramelcandy #TurtleCandy #Christmas Candy, #christmas
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How to Make Candied Pecans | Easy Candied Pecans Recipe
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make candied pecans. This easy candied pecans recipe is perfect for the Holidays or any time of the year. Eat them as a snack as is, or put them on top of salads, or whatever you like. Also known as glazed pecans, sugared pecans, or caramelized pecans, whatever you want to call them, they are tasty! And incredibly simple to make, if I can do it, you can do it. Let's get started!
#candiedpecans #pecans #snacks
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Ingredients:
3/4 cup of white granulated sugar (150g)
1/4 cup of brown sugar (55g)
2 tsp. ground cinnamon (5g)
1/4 cup of butter (56g)
1/2 tsp. salt (2g)
2 1/2 to 3 cups of pecan halves (247 to 297g)
1 egg white from a large egg
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How to make New Orleans Pralines
New Orleans Native Charlie Andrews demonstrates on how to make Pralines from scratch. Pralines are a sugar candy with a creamy consistency and have nuts such as almonds and pecans in them. Praline originated in Belgium. The recipe was brought to Louisiana and New Orleans created what is known as the American Praline. This recipe calls for about 10 to 12 Pralines and they are sweet, creamy and delicious. Hope you all will give this New Orleans classic a try.
New Orleans Pralines recipe link
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Professional Baker Teaches You How To Make PECAN PRALINE FUDGE!
New Orleans Pecan Pralines are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 3 to 4 dozen pralines
Ingredients
3 cups (350 g) coarsely chopped pecans
1 ¾ cups (350 g) granulated sugar
1 ¾ cups (350 g) packed light brown sugar
¾ cup (175 mL) whipping cream (35%)
6 Tbsp (90 mL) 2% milk
6 Tbsp (90 g) unsalted butter
1 tsp (5 mL) vanilla extract
1 tsp (5 g) salt
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. Sprinkle the pecan pieces in an even layer and toast for about 15 minutes until browned a little. Allow to cool and transfer to a bowl.
3. Place the granulated sugar, brown sugar, cream, milk and butter into a medium heavy-bottomed saucepan and bring to a full boil over high heat, stirring constantly, until the mixture reaches 230 F (110 C) measured on a candy thermometer. Add the pecans all at once and continue to cook to 237 F (114 C) while stirring constantly. Remove from the heat, stir in the vanilla and salt and then let sit without stirring until it cools to 212 F (100 C), 10-15 minutes.
4. Line 2 baking trays with parchment paper. Once the praline mixes cools to the correct temperature, use a wooden spoon to stir it vigorously to “seed” it, so that it thickens to a satin consistency and is thick enough to spoon out. Drop spoonfuls of the praline mixture onto the baking trays. If you see the sugar spreads a little after spooning, just let the mixture sit in the pot for 30 seconds to a minute – it will start to set. Since the praline mixture does set quickly, you may find that it starts setting in the pot, or the scooped pralines have a dull finish instead a satin sheen, you can return the pot to low heat and stir to melt a little until.
The pralines will keep for up to a week in an airtight container.
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How To Make Pralines
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To make pralines (pronounce PRAH-leens), combine granulated sugar, light brown sugar, and evaporated milk in a saucepan. Bring to a boil, stirring often. Brush down any crystals that have formed on the sides of the pan with a brush dipped in warm water.
Cook over medium heat, stirring often, 11 minutes or until a candy thermometer registers 228 degrees.
Stir in toasted pecans and butter, and cook, stirring constantly, until the butter melts and the candy thermometer registers 232 degrees.
Remove from heat, and stir in vanilla.
Beat vigorously with a wooden spoon 1 to 2 minutes or just until mixture begins to thicken and loose its gloss.
Quickly drop by heaping teaspoonfuls onto wax paper. Let the pralines stand about 30 minutes until they've completely cooled and are firm.
Yield: Makes 2 1/2 dozen
Ingredients
* 1 1/2 cups sugar
* 1 1/2 cups firmly packed brown sugar
* 1 cup evaporated milk
* 1/4 cup butter or margarine
* 2 cups pecan halves, toasted
* 1 teaspoon vanilla extract
Preparation
Bring sugars and milk to a boil in a Dutch oven, stirring often. Cook over medium heat, stirring often, 11 minutes or until a candy thermometer registers 228° (thread stage).
Stir in butter and pecans; cook, stirring constantly, until candy thermometer registers 236° (soft ball stage).
Remove from heat; stir in vanilla. Beat with a wooden spoon 1 to 2 minutes or just until mixture begins to thicken. Quickly drop by heaping tablespoonfuls onto buttered wax paper or parchment paper; let stand until firm.
Southern Living, SEPTEMBER 2001
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