Savannah Candy Kitchen Pralines Recipes

QUEY'S SAVANNAH PRALINES

Quey's Savannah Pralines image

Provided by Trisha Yearwood

Categories dessert

Time 25m

Yield 12 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray, for the parchment
4 tablespoons (1/2 stick) unsalted butter
2 cups granulated sugar
2 cups firmly packed dark brown sugar
1/2 cup whole milk, plus a splash more if needed
1/2 cup sweetened condensed milk
1/4 teaspoon salt
2 cups whole pecans

Steps:

Line a baking sheet with parchment; spray the parchment with nonstick spray.
Melt the butter in a Dutch oven, then add the sugars, milks and salt. Place a candy thermometer on the side of the pot, bring the mixture to a boil over medium heat and cook until it reaches soft-ball stage or 235 degrees F, about 10 minutes. Whisk in the pecans and cook, stirring constantly, until creamy and starting to thicken, 3 to 5 minutes; if it gets too thick too fast, add a splash of milk to loosen it up. Drop the pralines 1/4 cup at a time onto the prepared baking sheet. Rest at room temperature to cool, about 5 minutes.

GEORGIA'S FAMOUS PECAN PRALINES

GEORGIA'S FAMOUS PECAN PRALINES image

My daughter-in-law is from Georgia and when we go and visit I just love to go downtown Savannah to eat Pralines.

Provided by April Alvarez

Categories Candies

Number Of Ingredients 5

Ingredients

2 c white sugar
1 c half-and-half
1/3 stick butter
1/8 tsp baking soda
1 1/2 c whole pecans

Steps:

1. 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 the hasn't melted.
2. Cook until mixture reaches 238 to 241 degrees on a candy thermometer or soft ball stage. Stir in the pecans.
3. Remove from heat Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or butterd marble slab, using a spoon or ice cream scoop. Let cool.

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