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New Orleans Pralines
How To Make Pralines
Pralines is a rich, patty-shaped Carmel flavored candy made with sugar, cream, butter, and pecans. After cooking the praline mixture is beaten with a wooden spoon just until the mixture begins to thicken and then it is dropped by the spoonful into mounds on waxed paper. See the photo above of what New Orleans Style Pralines will look like.
This delectable New Orleans candy dates back to 1750. Originally the patty-shaped, fudge- like delicacy was made with almonds which was the preferred nut of the french. However the creoles quickly found a better alternative in the abundant pecan and replaced the white sugar with brown sugar. Today pralines are very popular in the south especially in Louisiana and Texas.
3 Cups Firmly Packed Light Brown Sugar
1 Cup Whipping Cream
2 Tablespoons Light Corn Syrup
1 Teaspoon Salt
1/4 Cup Of Margarine
2 Cups Finely Chopped Pecans
1 Teaspoon Vanilla Extract
Bring the first 4 ingredients to a boil in a 3 quart saucepan over medium heat stirring constantly. Cook stirring constantly until a candy thermometer reaches 236 degrees which is the soft ball stage. Be sure to have a candy thermometer when you make this candy. Don't try to make it with out one.
Remove mixture from heat and add margarine. Let stand until candy thermometer reaches 150 degrees. Stir in the pecans and vanilla extract stirring with a wooden spoon until the candy begins to thicken. Drop by the spoonful onto wax paper quickly. Let stand until firm. This recipe will make 2 1/2 dozen pralines.
If you have a thermometer this candy is really not that hard to make. Just follow the directions and it should work out perfect for you.
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