Nanny Amys Pralines Recipes

Steps:

• Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
• Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.

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:

• In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool.

Steps:

• Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water. ***at 235° F on Candy thermometer, the syrup is at the "soft-ball" stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.*** Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens) **I drop mine on foil**

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 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.