EASY NEW ORLEANS PRALINES
Every bite of these New Orleans pralines is incredible. You are going to be hooked on the buttery flavor of these pecan pralines. Perfect for sharing too.
Provided by Laura
Categories Desserts
Time 35m
Number Of Ingredients 5
Steps:
- Line two baking sheets with parchment paper; set aside.
- In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved. Increase the heat to medium and simmer until the mixture reaches 240-250 degrees F, stirring occasionally. (If the mixture begins to crystallize you can add 2 more tablespoons of the cream and continue cooking until it loosens up)
- Add the pecans, remove from heat and give the mixture a final gentle stir. Use a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.) Cool for at least 30 minutes before transferring to an airtight container.
NEW ORLEANS BACON PRALINES
Provided by Claire Robinson
Time 1h55m
Yield 18 to 24 pieces
Number Of Ingredients 6
Steps:
- Special equipment: candy thermometer
- Preheat the oven to 400 degrees F. Line 1 rimmed sheet pan with heavy foil and another with parchment paper.
- Place a baking rack over the foil-lined sheet pan and arrange the bacon slices across the rack next to each other, but not overlapping. Bake until crispy, 15 to 18 minutes. When cool enough to handle, finely chop and set aside.
- Reduce the oven temp to 350 degrees F.
- In a small saucepan over moderate heat, melt 3 tablespoons butter and 3 tablespoons brown sugar, about 1 minute. Add the pecans and combine until the pecans are coated. Pour out onto another unlined sheet pan and bake until golden brown, about 10 minutes. Let cool.
- Place the remaining 2 cups brown sugar into a 3-quart heavy saucepan, being careful to not get sugar on the sides of the pan. Add the cream, the remaining 2 tablespoons butter and salt and cook over very low heat (do not let simmer), stirring frequently with a rubber spatula, until the sugar is dissolved, 10 to 15 minutes. Wash down any sugar crystals on the side of the pan with a pastry brush dipped in cold water. Clamp on a candy thermometer to the saucepan and boil the syrup over moderately-high heat until it registers 236 degrees F.
- Remove the pan from the heat, leaving the thermometer in place, and let cool until the syrup registers 220 degrees F, 1 to 2 minutes. Using a rubber spatula, stir in the bacon and pecans. Working quickly, drop 1 tablespoon of pralines onto the prepared parchment-lined sheet pan. If the mixture starts to harden, place back on the stove over moderately-low heat and let it melt. Let the pralines sit until they harden, about 45 minutes.
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
NEW ORLEANS PRALINE PIECES
When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using our cooking times merely as guidelines. And it is essential to do the soft-ball test (see below), as well as taking the temperature of the syrup, since some thermometers can actually be off by a few degrees.
Categories Candy Milk/Cream Nut Dessert Mardi Gras Pecan Edible Gift Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 18 (2-inch) confections
Number Of Ingredients 7
Steps:
- Butter a 9-inch square metal baking pan.
- Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan.
- Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes.
- Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
- Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220°F, 1 to 3 minutes. Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon.
- Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces.
NEW ORLEANS STYLE PRALINES
This is one of the, if not THE, best praline recipes I've had. I found it on Cookierecipes101.com. Be sure you have parchment paper and a candy thermometer. The amount per praline is up to you, but I estimated about 1-2 T per praline. I cut down the amount of pecans, but that is the only change I made. They came out perfectly and taste just like you're sitting at Jackson Square.
Provided by 907625
Categories Candy
Time 20m
Yield 12-20 pralines
Number Of Ingredients 6
Steps:
- Mix all the ingredients together in a large pot.
- Heat, while stirring constantly, until mixture reaches the "soft ball" stage (230-240°F).
- Remove from heat and continue to stir until mixture becomes cloudy and creamy in appearance and the pecans are suspended in the mixture.
- On parchment paper, drop desired amount.
- Let cool, then enjoy!
Nutrition Facts : Calories 301.1, Fat 15.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 51.2, Carbohydrate 40.8, Fiber 1.3, Sugar 38.8, Protein 1.6
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