Difference between revisions of "Pralines"

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Recipe by [[:category:MallcoreMotion's Recipes|MallcoreMotion]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]]
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== Ingredients ==
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* 1 cup [[light brown sugar]] (not packed)
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* 1 cup [[granulated sugar|sugar]]
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* ½ cup [[evaporated milk]]
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* 2 tablespoons [[butter]]
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* 2 tablespoons [[light corn syrup]]
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* <sup><small>1</small></sup>/<small>16th</small> teaspoon [[salt]]
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* 1 teaspoon [[vanilla]]
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* 1¾ cups [[pecan]] halves
  
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[[category:Candy]][[category:Desserts]][[Category:Pecans]][[Category:Snack]]
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== Directions ==
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# In a saucepan, using a wooden spoon, mix sugars, [[milk]], [[butter]], syrup, and [[salt]].
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# Cook to softball stage, about 10 minutes.
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# Test by dropping a drop of mixture into some cold [[water]].
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# Drop should be soft when picked up with fingers.
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# Remove from heat; add [[vanilla]] and [[nuts]].
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# Bet until mixture begins to thicken, about 1 minute.
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# Drop by teaspoonfuls onto buttered wax paper.
  
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I made pralines this weekend, always a hit but unfortunately I didn't wait for them to fully temp and they came out a little crumbly. They're still completely tasty, but most of it is an ice cream sprinkle instead of a cookie.
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[[Category:Creole Desserts]]
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[[Category:Evaporated milk Recipes]]
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* 1 cup buttermilk
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[[Category:Light brown sugar Recipes]]
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* 4 cups sugar
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[[Category:Light corn syrup Recipes]]
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* 2 tsps baking soda
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[[Category:Pecan Recipes]]
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* 1 vanilla bean (or 2 Tbs extract)
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[[Category:Recipes that need photos]]
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* Pinch of salt
 
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* 2 Tbs butter
 
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* 2 cups pecans
 
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In a tall heavy pot (it bubbles a LOT, but I used a tall soup pot comfortably)
 
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Mix the buttermilk, sugar, baking soda, scrapings of vanilla bean and salt. Place the pot over medium heat and cook, stirring constantly, until mixture browns and reaches the soft-ball stage of 232 degrees, about 35 minutes. Remove the pot from the heat.
 
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Add the butter, pecans (and vanilla extract if no bean) and beat until the mixture is glossy and thick. Spoon onto greased waxed paper. Cool completely. Store in an airtight container, needs no refrigeration.
 
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* My version is low on pecans. I don't like pecans, but my mother (who loves pecans) swears it won't set unless you have pecans in it, so I add the pecans. The standard amount would be 4 cups or you can half the recipe and just use 2 cups.
 
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* If you don't wait for them to completely cool then they will crack/break/crumble when you try to get them off the wax paper. If you think you've waited long enough, wait at least another 30 minutes because you probably haven't waited long enough.
 
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* You can spoon it into metal cookie cutters if you want shapes, but I don't have enough cookie cutters and I think it's kind of overkill.
 

Revision as of 10:40, 25 March 2012

Ingredients

Directions

  1. In a saucepan, using a wooden spoon, mix sugars, milk, butter, syrup, and salt.
  2. Cook to softball stage, about 10 minutes.
  3. Test by dropping a drop of mixture into some cold water.
  4. Drop should be soft when picked up with fingers.
  5. Remove from heat; add vanilla and nuts.
  6. Bet until mixture begins to thicken, about 1 minute.
  7. Drop by teaspoonfuls onto buttered wax paper.
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