NEW ORLEANS PRALINES RECIPES
PRALINES RECIPE | ALLRECIPES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Pralines
Total Time 45 minutes
Cook Time 30 minutes
Yield 20 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- 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.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, CarbohydrateContent 24.5 g, CholesterolContent 9.6 mg, FatContent 9.4 g, FiberContent 0.8 g, ProteinContent 1 g, SaturatedFatContent 2.8 g, SodiumContent 29.3 mg, SugarContent 23.6 g
NEW ORLEANS-STYLE PRALINES RECIPE - FOOD NETWORK
Provided by Food Network
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield about 4 dozen pralines
Number Of Ingredients 6
Steps:
- Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
- Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
- Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.
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