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Reply
| | From:  Genie· (Original Message) | Sent: 11/17/2007 9:22 PM |
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Reply
| | | From: Genie· | Sent: 11/19/2007 2:07 AM |
OLD-TIME CAJUN CHEWY PRALINES
Makes 2 1/2 pounds
2 sticks unsalted butter
2 1/4 cups brown sugar
Pinch of salt
1 cup light corn syrup
15-oz. can sweetened condensed milk
1 cup chopped, toasted pecans
1 tsp. vanilla
In a very heavy pan melt butter on medium to low heat. Add brown sugar and
salt and stir thoroughly. Add corn syrup and stir to mix well. Add milk
slowly, continuing to stir. Cook, stirring constantly, until a candy
thermometer registers 245 degrees or when mixture has reached the hard-ball
stage, 12 to 15 minutes. Add pecans and stir them in. Remove from heat and
stir in vanilla. Pour into a buttered 9-inch square pan. When cool, cut into
squares.
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Reply
| | | From: Genie· | Sent: 11/19/2007 3:01 AM |
NEW ORLEANS PRALINES
Categories: Candies
Yield: 24 Servings
1 c Firmly packed brown sugar,
-light or dark
1 c Granulated sugar
2 2/3 tb Butter
5 tb Boiling water
1 c Chopped pecans
1 ts Vanilla extract
Combine sugars, butter and water in a heavy 2 qt. saucepan. Cook over
medium heat, stirring constantly until mixture comes to a full boil. Boil
one minute and remove from heat. Stir in pecans and vanilla and beat two
minutes until mixture begins to crystallize on the side of the pan. Drop by
tablespoon onto waxed paper or foil. Work quickly before mixture sets. Wrap
pralines individually in foil or plastic wrap and store in covered
container. Yields approximately two dozen.
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:34 AM |
PRAW-leens In New Orleans, they are pronounced PRAW-leens, NOT PRAY-leens.
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
2 tablespoons butter
1 cup pecans Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more.
Yield: Approximately one dozen | |
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Reply
| | | From: Genie· | Sent: 7/11/2008 8:51 PM |
CREAMY NEW ORLEANS PRALINES
1 1/2 c. firmly packed light or dark brown sugar
1 1/2 c. granulated sugar
1 c. evaporated milk
3 tbsp. butter
1/2 tsp. vanilla extract
2 c. pecans halves
Combine sugars and milk. Place over low heat and stir until dissolved. Bring
to boil; lower heat and cook to 234 degrees. Remove from heat; add butter,
extract, cool to 200 degrees without stirring. Add pecans. Beat until creamy
and candy holds shape. Drop by large spoonful on buttered surface or waxed
paper. Yields 12 to 18 pralines.
--
Terri, and her Laser Lab
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Reply
| | | From: Genie· | Sent: 9/3/2008 4:38 AM |
Cajun Pralines
2 cups light brown sugar
1 cup white sugar
1 cup water
1 cup heavy whipping cream
1 tablespoon vanilla
1 1/2 cups chopped pecans
1/2 cup pecan halves
In a heavy bottom saucepan over medium high heat, combine sugars, water and cream. Cook, stirring constantly, until sugar forms a soft ball when dropped in a cup of cold water, approximately 238 degrees. Remove from heat and, using a heavy wire whisk, whip until creamy, approximately 10 to 15 minutes. Quickly add vanilla and nuts and drop by spoonfuls onto a buttered sheet pan. Allow to cool at room temperature.
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Reply
| | | From: Genie· | Sent: 10/1/2008 2:51 AM |
Southern Pecan Pralines
1 tablespoon butter
3 cups firmly packed brown sugar
1 cup sugar
1 teaspoon cream of tartar
2 cups evaporated milk
1/4 cup light corn syrup
1 stick (1/2 cup) butter
1 tablespoon vanilla extract
3 cups coarsely chopped pecans, toasted Coat sides of a Dutch oven with 1 tablespoon butter. Add brown sugar and next 4 ingredients. Bring to a boil over medium heat, stirring constantly until sugar dissolves (about 5 minutes). Cover and cook, without stirring, 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, 10 to 12 minutes or until mixture reaches soft ball stage (234°). Remove from heat; stir in 1/2 cup butter and vanilla. Beat with a wooden spoon 5 minutes or until mixture is creamy and begins to thicken. Stir in pecans. Working quickly, drop mixture by heaping tablespoonfuls onto lightly greased wax paper; let stand until firm.
Makes 3 Pounds | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:15 AM |
White or Pink Pralines
These dainty white or pink pralines are peculiar to Creole confections and are much sought after by visitors to New Orleans.
2 cups granulated sugar
1/4 cup water
4 cups freshly-grated coconut
1/2 teaspoon red food coloring (optional)
Use a copper or other heavy saucepan. Put sugar into the saucepan with the water and let it boil well. When it begins to form a syrup, remove it from the heat and stir in the grated coconut. Mix thoroughly and return the pan to the heat. Be careful to stir the mixture constantly from the time you add the coconut. Cook it for 2 to 3 minutes; it will begin to bubble and should have reached the thread stage on a candy thermometer. This will be sufficient cooking if you wish the pralines to be light and flaky. Add the coloring, if using, just before taking the mixture from the heat.
Have ready a wet marble slab or buttered platter. Take a kitchen spoon and use it to drop spoonsful of the mixture onto the slab or platter, spreading them out with a fork until they form neat round cakes about 1/4 inch thick and 4 or 5 inches in diameter. Let them dry, then take a knife and gently raise them from the slab or dish.
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:17 AM |
New Orleans Restaurant Pralines
2 cups brown sugar
1 cup light molasses
2 cups heavy cream
4 tablespoons butter
1 teaspoon vanilla extract
4 cups pecans, halves
Boil brown sugar, molasses, cream and butter together, stirring all the time, until the sugar dissolves. Continue boiling without stirring until a soft ball is formed when a drop is placed in cold water.
Remove from the heat, add the vanilla extract and nuts, and stir the mixture until it begins to crystallize. Drop spoonsful of the mixture in small heaps on buttered baking sheets, leaving enough room between the pralines for them to spread slightly.
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:20 AM |
Louisiana Caramel Pralines
2 cups granulated sugar
1 cup evaporated milk
1 cup granulated sugar
2 teaspoons vanilla extract
2 1/2 cups chopped pecans, toasted
2 tablespoons butter
Place 2 cups sugar and milk in a large saucepan. Cook slowly, stirring often. At same time, put the 1 cup sugar in another saucepan on low heat; stir until melted. Pour slowly into the milk and sugar that should be ready to boil; stir while adding. Cook slowly until a firm ball will form when dropped into cold water (238 degrees F on a candy thermometer).
Set off the heat. Add vanilla extract, pecans and butter. Beat or stir until this begins to thicken. Drop by spoonsful on wax paper. They should set up immediately.
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