Sour Cream Pecan Pralines Recipes

SOUR CREAM WAFFLES WITH FRESH PEACHES AND TOASTED PECAN PRALINE SAUCE

Steps:

• For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.
• For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
• Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
• Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.

SOUR CREAM PECAN PRALINES

Steps:

• Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and 2 cups of the granulated sugar. Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized. Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar. Then pour the rest of the mix in. Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir. Next, cook without stirring until the mixture reaches a temperature of 250 degrees F (midway between the softball and hardball stage). Add the pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed. Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper. Do not use plastic wrap, as it will stick to the candy. To accurately measure the temperature, calibrate and adjust your thermometer for your elevation. Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer. Apply the difference between the boiling point shown and the true boiling point of 112 degrees F to the 250 degrees F true praline temperature. If, for example, the thermometer shows the water boiling at 202 degrees F, then subtract 10 degrees F from the praline temperature of 250 degrees F to get the reading of 240 degrees F at which the praline syrup is done.

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

SOUTHERN SOUR-CREAM PRALINES

Steps:

• Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated and brown sugars, salt, and sour cream. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240 degrees), 10 to 15 minutes.
• Remove from heat. Carefully stir in bourbon and vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add pecans, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.
• Drop spoonfuls onto baking sheet. (If mixture in pan begins to harden, stir in 1 teaspoon hot water, as often as needed; if it becomes runny, stir until firm.) Let stand until set, about 30 minutes.

SOUR CREAM PRALINES

Steps:

• Lightly grease the inside of a 4-quart saucepan.
• Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat.
• Cook and stir continually until the sugars are dissolved.
• Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water.
• Bring to a boil over medium-high heat.
• Do not stir once the sugar syrup begins to boil.
• Heat to 240 degrees F (115 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; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets.
• Press a pecan half into the top of each praline.
• Allow to cool completely.
• Store in an airtight container in a cool place.

SOUR CREAM PECAN PRALINES

Steps:

• Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
• Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
• Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
• Then pour the rest of the mix in.
• Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
• Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
• Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
• Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
• Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
• Do not use plastic wrap, as it will stick to the candy.
• Notes:: * Do not use "lite" or "non-fat" sour cream

PRALINES II

Steps:

• Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 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; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

PECAN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.