CHUBBY'S WHITE PRALINES
Make and share this Chubby's White Pralines recipe from Food.com.
Provided by ratherbeswimmin
Categories Candy
Time 54m
Yield 24 pralines
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°.
- Arrange pecans on a baking sheet in a single layer and toast until golden brown and aromatic, 7-9 minutes; set aside.
- In a saucepan set over med-high heat, bring the sugar and milk to a boil; decrease the heat to medium and cook until the mixture reaches the soft ball stage (234° to 240° on a candy thermometer).
- Remove the saucepan from the heat and stir in the butter, salt, pecans, and vanilla.
- Beat the mixture for about 5 minutes with a wooden spoon, or until the mixture begins to stiffen.
- Quickly drop by tablespoonfuls onto waxed paper (if you aren't fast enough, the mixture will become too hard to scoop).
- Wrap individually in waxed paper, or store in an airtight container.
- *Variation-to make even whiter, omit the vanilla extract and drop in a halved vanilla bean with the sugar and milk; remove the bean as soon as the mixture comes to a boil.
- Use the pointed tip of a knife to dig out the vanilla seeds and add them back to the praline mixture.
Nutrition Facts : Calories 120, Fat 5.5, SaturatedFat 1.7, Cholesterol 6.1, Sodium 4.8, Carbohydrate 17.8, Fiber 0.4, Sugar 17.4, Protein 0.8
CHUBBY'S WHITE PRALINES
A lifelong praline devotee, I'd never seen a white version until longtime customers and friends Diane and John B. Connally III introduced me to Ginny Marye Sharman. I lamented that I'd been searching in vain for a great, new, party-worthy praline, when Ginny said, "I have the one for you. It's my daddy's." She sent me the recipe with the following note, "Chubby Marye, my daddy, was from Alexandria, Louisiana, and loved to cook! He always made his white pralines on cold winter evenings. I learned to make them watching him. It's a family tradition that he learned from his mother, Mama Dee." I tried it immediately. Not only was it the easiest praline recipe I've ever encountered, it was also one of the tastiest. My mother's recipe, for example, demands intensive beating with a wooden spoon. Ginny's recipe takes a beating, but for only half the time. Chubby's pralines make a fine finale for any party; or wrap them up in waxed paper, seal with an embossed sticker, pile them in a decorative bowl, and hand them out at the end of the evening as favors. (Pictured on page 164, top tray.)
Yield makes about 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Arrange the pecans on a baking sheet in a single layer and toast until golden brown and aromatic, 7 to 9 minutes; set aside. In a heavy-bottomed saucepan set over medium-high heat, bring the sugar and milk to a boil; decrease the heat to medium and cook until the mixture reaches the soft ball stage (234° to 240°F on a candy thermometer). Remove the saucepan from the heat and stir in the butter, salt, pecans, and vanilla. Beat the mixture for about 5 minutes with a wooden spoon, or until the mixture begins to stiffen. Quickly drop by tablespoonfuls onto waxed paper. (If you aren't fast enough, the mixture will become too hard to scoop.) Wrap individually in waxed paper, or store in an airtight container.
- To make even whiter pralines, omit the vanilla extract and drop in a halved vanilla bean with the sugar and milk. Remove the vanilla bean as soon as the mixture comes to a boil. Use the pointed tip of a knife to dig out the vanilla seeds and add them back to the praline mixture.
- Individually wrapped or stored in an airtight container, the pralines will keep for about 3 days.
SOUTHERN PRALINES
This recipe is truly Southern, and it's been a family favorite for years. I've packed many a Christmas tin with this candy.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 121 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
YUMMY PECAN PRALINES
Pecans are cooked to the soft ball stage with brown sugar, white sugar, evaporated milk and butter and then beaten and poured on a slab to firm up in these sweet, chewy candies.
Provided by SARATHERESA
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 20
Number Of Ingredients 6
Steps:
- Generously grease a large slab or baking sheet.
- In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, 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. Remove from heat and let cool 5 minutes.
- Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 22.4 g, Cholesterol 4.9 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 17.9 mg, Sugar 21.6 g
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
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, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
TEXAS PRALINES
Chewy Texas pralines we make every year for Christmas! Delicious!
Provided by Wendi661
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 30m
Yield 56
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
- In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
- Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 18.5 g, Cholesterol 29.1 mg, Fat 20.8 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 7.1 g, Sodium 57.2 mg, Sugar 10.9 g
PRALINES
Love the sweetness of brown sugar and the crunchy taste of pecans? Savor a N'Awlins-born specialty.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 18
Number Of Ingredients 7
Steps:
- In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
- Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
- Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.
Nutrition Facts : Calories 220, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Candy, Sodium 40 mg, Sugar 38 g, TransFat 0 g
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