Pralines Microwave Recipes

Steps:

• 1. Add all ingredients into a large microwave safe bowl, except for the soda. Cook on high power for 12 minutes total, stirring after every four minutes.
• 2. Stir in the baking soda and mix well. Cook on high for an addition minute. Beat mixture for a minute until it becomes tacky. Drop by Tablespoon onto parchment paper or non-stick foil.

Steps:

• 1. Mix together in glass microwave dish. Microwave on HIGH for 7 minutes.
• 2. Take out and stir well. Return to microwave and cook fot another 7 minutes on HIGH.
• 3. Take out and stir well again until mixture thickens.
• 4. If mixture does not thicken,return to microwave for a minute or two.
• 5. Take out and stir well. Put on buttered wax paper by spoonful.
• 6. Low wattage microwaves may require candy to be cooked longer.
• 7. If mixture does not thicken, out back into microwave for a minute or so; stir until it does thicken.

Steps:

• Line two baking sheets with waxed paper; set aside. In a microwave-safe 2-qt. bowl, combine the sugars, water, corn syrup and butter. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 1-2 minutes longer or until a candy thermometer reads 234° (soft-ball stage), stirring after each minute., Add pecans and vanilla; stir just until mixture starts to thicken, about 1 minute. Working quickly, drop by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container.

Steps:

• In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
• Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

Steps:

• Spread the pecans on a baking sheet and bake in a 350-degree oven until lightly toasted, 10 to 15 minutes.
• Combine all the ingredients except the pecans and vanilla extract in a 4-quart glass bowl. Heat in a microwave oven on high power for 5 minutes. Using oven mitts or potholders, carefully transfer the bowl to a countertop and stir with a heat-resistant spatula. Return to microwave and heat for 5 more minutes.
• Stir in the pecans and heat for another 5 minutes. Stir and check the temperature with a digital or candy thermometer. If it reads 240 degrees, proceed to Step 4. If not, continue heating on high power, stirring and checking the temperature every minute until it does.
• Remove from oven and let the mix sit undisturbed. After 20 minutes, add the vanilla extract and stir vigorously until it becomes cloudy and creamy. Using 2 spoons, scoop and shape into 2-inch-diameter mounds on a baking sheet lined with foil, parchment paper or a silicone mat. If the mix becomes too hard to shape, reheat for 15 seconds. Let the pralines rest for 30 minutes. Keep stored in an airtight container.

Steps:

• In a large microwave-safe bowl combine brown sugar, whipping cream, salt, margarine and nuts; microwave on HIGH for 9 minutes, stirring once.
• Remove from microwave and let rest 1 minute, then stir in vanilla; continue stirring with wooden spoon for 3 minutes more.
• Drop by teaspoonfuls onto buttered waxed paper (if the mixture is "runny" allow to cool about 30 seconds more and then try dropping from the spoon again).

Steps:

• Put 1st six items in large glass bowl. Cover.
• Cook on High 4 minute ( 5 ).
• Stir. Cook on High 4 minute (6 ).
• Add vanilla and pecans.
• Stir, then cook on High 2min. (5).
• Stir in powdered sugar.
• Drop by teaspoonfuls onto waxed paper over newsprint. If candy gets too thick, reheat 20-30 secs.
• Add more nuts at the end if you run out of nuts before candy, (but these don't taste as good as the cooked nuts.).
• You can also drizzle the extra candy at the end over the first pralines which don't have as much because it was too hot at first.
• It's the powdered sugar that makes the syrup crystalize as it cools.
• You can cook on stove---get syrup to softball stage -234*; stir constantly.