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Mar 4, 2011 10:15 AM


Anyone out there with a good praline recipe?? I was raised in Texas, but live in Canada now. NOOOO pralines here in the frozen north. I seem to have the taste for them recently. I have also heard they are a little touchy to make??

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  1. I use a microwave recipe from Barbara Kafka for making hard caramel pralines that is simplicity itself. Or are you looking for the chewy type?

    1 Reply
    1. re: morwen

      The texture is not chewy, but firm and pieces break off easily when you bite with a granular sugary-like feel. Not like brittle candy.

    2. I will share my mom's recipe if you want, but it's not the easy kind. They are soooo good. If you're a candy maker (do you make your own fudge?) you'll know the drill of making a syrup, cooking to soft ball, cooling, etc. Are you up for that?

      2 Replies
      1. re: sancan

        sancan, i would LOVE your recipe. (even though i am not the op. :D) i make pralines and candied pecans often and am always up for new recipes, especially old ones! :)

        1. re: raygunclan

          Okay, here goes. Chefchicklet is right about pralines being subjective. In my family we did not like sugary/grainy pralines, but they will get that way if you store them. Mom's pralines were rationed out and never got a chance to crystallize. We made fun of the ones you buy in the French Quarter (though you can find good ones now if you know where to go). Hope this is not too detailed, but molten sugar is so dangerous, and you can go so wrong on this recipe if you don't know the details.
          Try to make on a day when the barometer's not going up or down (like most candy). A thermometer helps. This is easy once you know how, but tough to describe. If you don't cook to the right temp or if you don't beat it enough it won't get hard. If that happens, get out the ice cream and have it as a topping - oh, cher, the best ice cream topping ever. Sometimes I do it on purpose to give that as gifts in pretty jars. 2-1/2 c sugar
          1 cup whole milk, room temp
          1 Tbsp white corn syrup
          Dash salt
          2 Tbsp butter
          1 tsp vanilla\
          2-1/2 cups pecans (at least)
          Read entire recipe first. In heavy large saucepan, caramelize 1/4 c of the sugar until golden brown. Molten sugar - so no kids in the kitchen. Have the milk ready. Once golden color reached, turn heat to low and immediately pour in all of the milk, but step back - be careful - it will splatter and bubble up into hard pieces of carmelized sugar. Lower heat a bit and stir until the sugar has dissolved. Add the remaining sugar, salt and the syrup. Stir constantly until the candy begins to boil. Do *Not* stir after boiling has begun. Cook over medium-low heat until soft ball stage is reached - 235-240 degrees. Watch and lower heat a bit more if candy threatens to overflow (you need that large pot). Remove from heat and drop in butter but do not stir it in. Cool (you can use a water bath in the sink if you want) until you can place your hand on the bottom of the pan - about 110 degrees - and then add vanilla. Meanwhile, spread waxed paper on 2-3 sheet pans or just put silpats on a countertop. Have spoons handy to drop the candy. Beat candy - not stir, beat - with a clean spoon until candy begins to thicken. Will take a while. Get a friend to help. (Yes, you can use a hand mixer, but it's harder to tell when the candy's ready to drop.) Add pecans when candy has started to thicken. It will be *very* hard to beat once the pecans are in. Watch carefully for candy to lose its gloss - it can get hard in the pot. As soon as the gloss starts to fade, start dropping it by one or two tablespoons depending on the size you want. Work fast. You always end with a little candy left in the pot without pecans, so keep a few pecans to add at the end. Or just call in the kids and give them the pan.
          Edited to add: Obviously, raygunclan, you are a candymaker and may want to use a hand mixer. If you do, you still have to switch to a spoon to beat the candy after the pecans are added, as you don't want to break them up.

      2. Praline recipes from the Google newspaper archive:

        Texas Chewy Pralines & New Orleans Pralines recipes - The Rock Hill Herald - Mar 25, 1987

        above article continued with Mexican Pralines - The Rock Hill Herald - Mar 25, 1987

        Texas Pralines recipes - Pittsburgh Post-Gazette - Mar 31, 1982

        Southern Pralines recipe - Daily Union - May 14, 2003

        Southern Pralines recipe - The Post and Courier - Oct 3, 1999

        Southern Pralines recipe - The Pittsburgh Press - Nov 29, 1989

        Southern Pralines recipe - Herald-Journal - Dec 18, 1991

        Southern Oatmeal Pralines recipe - Gadsden Times - Jun 28, 1995

        Southern Pralines recipe - Times Daily - Dec 11, 1991

        New Orleans Pralines recipe - The Palm Beach Post - Sep 7, 1967

        Pralines recipe - The Vancouver Sun - Dec 10, 1937

        Bourbon Street Pecan Praline recipe - Palm Beach Daily News - Mar 22, 1987

        2 Replies
        1. re: Antilope

          Pumpkin pie ice cream with pecan praline - Los Angeles Times

          1. re: Antilope

            here's all I can say to you Antilope

            many thanks! :)))))))))))))))))

            aside from the pralines, the other recipes on those sound terrific too (((antilope)))

          2. My aunt makes great pralines. You start with two pans, one with sugar and water and one with sugar I think and each cooks and then you mix it together. Has anyone made them like that? They are really good. They are like you are talking about. I'll get the recipe from her.

            1. I just made them in Jan and used John Folse's recipe....he is the leading authority on cajun creole cuisine. The key is with these to move QUICKLY in getting them on the pan. They are unbelievably good. Quick and easy to make. You need a candy thermometer.

              1 1/2 cups chopped pecans
              1 1/2 cups granulated sugar
              3/4 cup packed light brown sugar
              1/2 cup milk
              6 tablespoons (3/4 stick) unsalted butter
              1 teaspoon pure vanilla extract

              Line several baking sheets with aluminum foil and lightly butter the foil, or line with parchment paper. (I used Silplats). Combine all of the ingredients in a large saucepan and cook, stirring constantly, until the mixture reaches soft-ball stage and registers 240F on candy thermometer.
              Remove from the heat and, working quickly, stir vigorously with a wooden spoon until the mixture becomes creamy and cloudy, slightly thickens, and the pecans remain in suspension.
              Quickly drop spoonfuls of the mixture onto the prepared sheets. Let sit for about 1 hour, until they are set.

              1 Reply
              1. re: apple342

                apple, these would be extra creamy due to amount of my favorite ingredient, butter :)