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
PEANUT BUTTER PECAN PRALINES
From the September 2006 issue of Southern Lady magazine. These are wonderful gifts for any occasion!
Provided by Sherrybeth
Categories Candy
Time 1h
Yield 18 candies
Number Of Ingredients 7
Steps:
- In a large, heavy bottomed saucepan, combine the sugars and milk over medium high heat. Stir CONSTANTLY until mixture reasches 228 degrees on a candy thermometer.
- Add butter, peanut butter and pecans and continue to stir until mixture reaches 240 degrees.
- Remove from heat and stir in vanilla.
- Beat VIGOROUSLY with a WOODEN spoon until mixture begins to thicken and lose the glossy appearance.
- Working QUICKLY, drop by rounded tablespoonfuls onto lightly greased aluminum foil.
- Cool completely and store in an airtight container.
Nutrition Facts : Calories 221.9, Fat 12.6, SaturatedFat 3.3, Cholesterol 10.8, Sodium 59.7, Carbohydrate 26.6, Fiber 1.2, Sugar 23.7, Protein 3
PECAN PRALINES
Steps:
- Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble. Allow the pralines to cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans - style dessert.
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