Be sure to use a heavy Dutch oven and a candy thermometer, and make pralines on a day when the weather is dry—humidity can make them grainy.
2 cups pecan halves and pieces
3 cups firmly packed light brown sugar
1 cup whipping cream
1/4 cup butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236° (soft ball stage). Remove sugar mixture from heat.
Let sugar mixture stand until candy thermometer reaches 150° (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).
TRY THESE TWISTS!
Chocolate-Pecan Pralines: Prepare as directed through Step Add 2 (1-oz.) unsweetened chocolate baking squares to sugar mixture. (Do not stir.) Proceed as directed in Step
Café au Lait Pecan Pralines: Add 2 Tbsp. instant coffee granules with brown sugar in Step
Bourbon-Pecan Pralines: Add 1/4 cup bourbon with brown sugar in Step
I'm an amateur so I won't spoil the ratings, but i helplessly watched mine turn to crumbly sand in a matter of seconds after it cooled. Still, these are so good I decided to turn it into ice cream topping. Just know that when the recipe says "quickly" drop onto wax paper, they mean it!!!!
These are melt-in-your-mouth delicious. I made them last year for a cookie exchange and have already been asked to make them again this year. Use a good candy thermometer, watch the temperatures carefully, and they should not be gooey. My suggestion: Ask a second person to help drop the pralines onto the waxed paper so it can be done very quickly before the pralines harden.
Fantastic!! I used a candy thermometer and followed the recipe to the letter. While it was cooling to 150..I was concerned that it was not going to solidify . It did and they were creamy and just perfect.
If your pralines turned out gooey, then you didn't cook them properly; they probably didn't make it to the required temperature. The fault doesn't lie with the recipe, but rather with the candy maker. It's a great recipe and by the way, I've found a whisper of cinnamon in pralines is lovely.
They are not the traditional New Orleans Pralines I am used to (don't know if that was the intent). They were more similar to caramel. Pralines have a denser less gooey texture. They were also very sweet. I recommend adding apx. 1/4 t salt.
SCMG123 as you mentioned it took much longer than 20 minutes to cool. I stuck mine in the freezer to speed up the process.
These were delicious. One thing...it took mine about 3-4 hours to completely cool before I could remove them from the wax paper (not 20 minutes). When I tried to remove before this they were a sticky/globby mess. Did anyone else have trouble with this?
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