The best homemade pecan pralines
The best homemade pecan pralines
Southern pecan pralines are the instant instant between biscuits and candies! They are a crunchy and delicious dessert.
Pralines is a southern candy with caramelized nuts in it. Pecan pralines are sugary butter desserts featuring nuts. For more sugary candies, try caramel candies, homemade turtle candies, and homemade payday candy bars.
Homemade pralines
Have you been to New Orleans?
If so, you may have eaten pecan pralines. They are the classics there (together with Beignets) and personal favorites.
I decided to try a homemade recipe because we miss them so much (they are so delicious!!!) Surprisingly, they are really easy to make and I want to make sure you can try them at home too.
How to make pecan pralines
A candy thermometer is very helpful for this recipe. đ But, as we mentioned, it is still very simple.
Cook. In a medium pot, add brown sugar, sugar, heavy cream and butter. Keep stirring until the candy thermometer reaches about 240 degrees. (It took us about 10 minutes)
Add pecans. Once it reaches the right temperature, turn off the heat and add 1 teaspoon. Vanilla and 1 cup half pecans. Stir for about one minute.
put. Pour on the parchment paper and let it rest.
Recipe tips
Praline texture It’s interesting because although they are crumbly and melt in your mouth, they are brittle by themselves. Some people compare them to nut jelly. The more milk/cream you add, the softer it becomes and the more fudge-like it becomes. If it is mainly sugar and butter, it will produce a crisper texture.
I initially tried different recipes when making these and although they tasted great, they didn’t have the shape I wanted. As you can see in the photo, this recipe gives thin and round pralines.
The first 3/4 of the mixture melted into a thin round biscuit as shown in the picture. When they are scooped up, the last quarter of the mixture has already begun to cool and solidify, so they are more like a deformed mound, but still equally delicious. Here are some tips to keep in mind when scooping them onto paper:
- Use one Cookie scoop Or a tablespoon spoon to form pralines
- Work Fast when scooping/reversed Pralines so that the mixture does not harden too quickly
- if The mixture starts to harden Before you scoop out all the pralines, you need to add hot water one teaspoon at a time until the mixture returns to its normal consistency.
Store information
Make sure to put the pecan pralines parchment About an hour, then move them to Tupperware for storage.
Shop Keep it in an airtight container for a few days to a week. The longer they sit, the more sugary and gritty they become.
It varies from recipe to recipe, but usually you should be able to freeze Pralines have been very successful for up to 2 months. Just make sure they are in an airtight container and they have been at room temperature for a while before you eat them to prevent the teeth from breaking.
For more privileges, please check:
Course dessert
American cuisine
Preparation time 15 minutes
Cooking time 10 minutes
Total time 25 minutes
20 servings
Calories 175 kcal
Author Little Luna
- 1 1/2 c pecan halves
- 1 1/2 c white sugar
- 6 tablespoons butter
- 3/4 c brown sugar
- 1/2 c whole milk
- 1 teaspoon vanilla extract
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Roasted pecans: Line the baking sheet with parchment paper. Preheat the oven to 350°F. Spread half of the pecans on the paper. Bake for 7-10 minutes, turning over halfway.Pecans will start to brown and become aromatic
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Fix the candy thermometer to one side of the large pan. Add sugar, butter and milk. With continuous stirring over medium heat, heat the mixture to 235-240°F. *
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Remove from heat and add pecans and vanilla. Store for about 2-3 minutes. The mixture will thicken as it cools. It will also lose some gloss.
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Use a cookie spoon to drip the mixture onto the parchment paper. Work fast, because the mixture in the pot will set quickly.
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Let the pralines cool and set for a few minutes before serving.
*No candy thermometer? You can use cold water to determine if the mixture has reached the soft ball stage. Once the mixture is bubbling and foaming, scoop a spoon and place it in a bowl of cold water. The mixture will solidify and become a soft ball. Remove the clumps from the water and place them on the counter. It should slowly flatten out. If the mixture hardens in the water, it means that it has been cooked too long. If the mixture does not set to a soft texture, you need to cook it longer. The page you are looking for does not exist (404)