Creamy Pralines Recipes

Steps:

• In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over.
• Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
• Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
• Optional Toasted Pecans:.
• Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.

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.

Steps:

• Mix the sugar, salt, milk and butter in a heavy pot.
• Cook over low heat, stirring constantly, until the sugar dissolves.
• Add the pecans and cook over medium heat, stirring often, until it reaches the soft ball stage (234 to 240 degrees on a candy thermometer).
• Remove from heat.
• Allow to cool for a couple of minutes, then stir rapidly until the mixture begins to thicken and lightly coats the pecans.
• Drop by tablespoons onto wax or parchment paper.
• When the pralines have cooled, gently lift from the surface with a knife and store in an airtight container.

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.

Steps:

• In a large sauce pan bring sugar and all liquid ingredients to 210 degrees on the candy thermometer.
• Add baking soda and pecans.
• Stir constantly, bringing up to 230 degrees (firm ball stage) of a second boil.
• Remove from heat; add vanilla and mix until it thickens and loses shiny gloss.
• Drop by spoonfuls onto wax paper to cool.
• If mixture becomes too hard, loosen with a teaspoon of hot water.
• May be frozen or kept in airtight container.