PECAN PRALINES
Provided by Food Network
Categories dessert
Time 30m
Yield 15 to 20 pralines
Number Of Ingredients 5
Steps:
- Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
- Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
HERSHEY'S CHOCOLATE PRALINES
Make and share this Hershey's Chocolate Pralines recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 1h
Yield 3 Dozen
Number Of Ingredients 7
Steps:
- Line 2 cookie sheets with wax paper.
- In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
- Cook over medium heat,stirring constantly until mixture boils.
- Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
- Remove from heat.
- Add butter and vanilla.
- DO NOT STIR.
- Cool at room temperature to 160 degrees.
- Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
- Quickly drop by teaspoonfuls onto cookie sheet.
- Cool.
- Store covered.
CHOCOLATE PECAN PRALINE SAUCE (PAMPERED CHEF)
A Pampered Chef consultant demonstrated this recipe at one of my Pampered Chef kitchen shows. It was a big hit with all my guest! Perfect for any chocolate craving!!!
Provided by Kim D.
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter and chocolate chips over medium heat.
- Stir until blended and add brown sugar, corn syrup and salt.
- Boil 5 minutes.
- Add evaporated milk, pecans, and vanilla extract.
- Stir and boil 1 minute longer.
- Cool a little and serve warm on top of ice cream or a brownie sundae!
CHOCOLATE PRALINES, MEXICAN STYLE
These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!
Provided by mintconditionherbfarm
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
- Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g
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- In a medium-size heavy pot, combine the granulated sugar, brown sugar, salt, evaporated milk, butter, and cocoa powder. Cook and stir with a wooden spoon over medium heat until the sugars dissolve and the mixture comes to a boil.
- Continue to cook until the temperature reaches between 235-240 degrees F on a candy thermometer (soft ball stage). Remove from heat and allow the praline mixture to cool for 5 minutes.
- Stir in the pecans and vanilla, beating by hand with a wooden spoon just until the candy begins to lose its glossiness and thickens slightly, about 2 minutes. If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky.
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- Line 2 baking sheets with parchment. Stirring gently, bring 2 cups pecans, both sugars, cream, and butter to a boil in a medium heavy saucepan over medium-high heat. Attach candy thermometer to side of pan. Boil, occasionally swirling pan, until thermometer registers 236°, 7–8 minutes. Remove from heat; stir vigorously with a wooden spoon until mixture thickens and pecans are suspended in syrup, 2–3 minutes.
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