Pecan Pralines

Discussion in 'Recipes' started by Bengal B, Apr 29, 2004.

  1. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    [​IMG][​IMG]Creole confections occupy a unique position in the United States; the most popular of these is the praline. Pralines derive their name from Marshal Luplesis-Praslin (1598-1695) and his butler's recipe for almonds coated in sugar, used as a digestive aid. When Louisiana was settled by French colonists, native pecans were substituted for almonds.

    No lengths were spared by the Creoles to achieve perfection in candy making. Along with their vast collection of Creole recipes, cooks had their own secret method for making the best pralines, which they guarded carefully and handed down from generation to generation.

    Today, pralines are as many and varied as they were in the very beginning. We hope your memories of New Orleans are as sweet as pralines!

    Try our recipe, or purchase our freshly made pralines online for yourself or as a gift!!


    1 1/2 C. sugar

    6 Tbsp. butter (3/4 stick)

    3/4 C. light brown sugar, packed

    1 1/2 C. pecans (roasting optional)

    1/2 C. milk

    1 Tsp. NOSOC Brand Vanilla


    Combine all ingredients and bring to a "softball stage*" (238-240 degrees), stirring constantly. Remove from heat.

    Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

    Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.

    *When you place a spoonful into a glass of water and it sticks to the side

    Options: Praline sauce (add 1/2 cup corn syrup to mixture.) Chocolate covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.)

    **Makes 1-50 Pralines depending on size!**
  2. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Marcel Desaulnier's Chocolate Maple Walnut Praline

    Posted by Cookin'Mom at

    There seem to be as many ways to pronounce "praline" as there are interpretations of this brittle candy. Traditionally, pralines are made of caramelized sugar with almonds or hazelnuts. In Louisiana, they use brown sugar and pecans. I love all the pralines I've ever eaten, no matter the province or the pronunciation.

    NOTE: Be sure to use pure maple syrup for this recipe and not the sapless imitation they give you at the pancake house.

    1 1/2 cups walnut pieces
    1/2 cup pure maple syrup
    2 cups granulated sugar
    1/2 teaspoon fresh lemon juice
    2 ounces unsweetened chocolate,
    chopped into 1/4-inch pieces

    MAKE AHEAD: Chocolate Maple Walnut Praline will keep for several days at room temperature if stored in a tightly sealed plastic container. Since this type of candy is very susceptible to humidity and moisture, cool and dry conditions are imperative. The pralines can also be refrigerated or frozen, but they will be tacky to the touch.

    SERVE WITH: You can use the pralines in other confections - try folding 1/4-inch pieces into white chocolate or vanilla ice cream.

    Preheat oven to 325 degrees F.

    Spread the walnuts on a baking sheet and toast for 8 minutes; let cool to room temperature.

    Heat the maple syrup in a 1 1/2-quart saucepan over moderately-high heat. When the syrup begins to boil, reduce the heat to moderate and continue to boil for 10 minutes, stirring occasionally with a metal spoon. Remove the syrup from the heat and immediately stir in the walnuts. Transfer the glazed walnuts to a rimmed baking sheet. Use the metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.

    Combine the sugar and lemon juice in a clean 3-quart saucepan. Whisk to combine; the sugar will resemble moist sand. Caramelize the sugar by heating it for about 10 minutes over moderately-high heat, stirring constantly with a wire whisk to break up any lumps. The sugar will become clear as it liquefies, then it will brown as it caramelizes. Remove the saucepan from the heat, add the unsweetened chocolate and stir until melted. Immediately and carefully pour the caramelized chocolate mixture over the walnuts, covering all the nuts. Let harden at room temperature for at least 30 minutes.

    Invert the praline onto a clean, dry cutting board -- it should pop right out of the baking sheet. Use a sharp serrated knife and a sawing motion to cut the praline into pieces.

    Store the praline in a tightly sealed plastic container until ready to devour. Makes about 1 1/2 pounds.

  3. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
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    Title: Chocolate Pecan Pralines - Prudhomme
    Categories: Candies
    Yield: 24 servings

    1 1/2 ea Sticks unsalted butter
    1 c Sugar
    1 c Packed, light brown sugar
    1 c Milk
    1/2 c Heavy cream
    1 c Coarsely chopped pecans
    2 c Whole pecan halves
    2 T Vanilla extract
    1 1/2 c Semisweet chocolate chips

    NOTE: Chocolate chips should be chilled.

    Assemble all the ingredients and utensils before starting to cook.
    (Measure out the chocolate chips and keep them refregerated until
    just before needed.) You will need a large, heavy-bottomed
    aluminum pot or skillet with deep sides, a long-handled metal
    whisk or spoon, 2 large spoons (or an ice cream scoop with a
    manual release) and a very lightly greased cookie sheet.
    Melt the butter in the pot over high heat; add the sugars,
    milk, cream and chopped pecans. cook 5 minutes, whisking
    constantly. reduce heat to medium, and continue cooking and
    whisking 10 minutes.

    Add the pecan halves and continue whisking and cooking until done,
    about 8 to 10 minutes. (If the mixture smokes excessively toward
    end of cooking time, lower thge heat.) Stir in vanilla. then
    immediately drop about 1/4 cup of chocolate chips into about
    one-sixth of the batter. Stir quickly and just enough to cover some
    of the chips with batter but not nenough to allow the chips to melt.

    Quickly drop the chocolate mixture onto the cookie sheet by heaping
    spoonfuls, using the second spoon to push the batter off the first
    (or use ice cream scoop); each praline should be about 2 inches
    in diameter and 1/2 inch thick. repeat with remaining mixture,
    stirring briefly before adding more chocolate chips. The cooled
    pralines should be light brown, opaque, somewhat chunky and crumbly.

    To clean the pot and utensils, boil water in the pot with the
    utensils in it. This will melt the batter off
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
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    these are great to make if you have kids. they love to help and just make sure they are careful since you're working with the hot sugar.
  5. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
    Likes Received:
    Creamy Pralines

    Butter or margarine
    1 cup granulated sugar
    1 cup firmly packed light brown sugar
    1 (14 ounce) can sweetened condensed milk
    3/4 cup butter or margarine
    1/2 cup light corn syrup
    1/8 teaspoon salt
    3 cups pecan pieces
    1 teaspoon vanilla extract
    1/2 to 1 teaspoon almond extract

    Grease wax paper sheet with butter, then set aside. Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes. Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.

    Makes 4 dozen.

  6. Bengal B

    Bengal B Founding Member

    Sep 5, 2002
    Likes Received:

    Cajun Praline Pecan Fudge

    Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in bayou country. The addition of roasted pecans and praline liqueur adds an interesting twist to this simple recipe.

    1/2 ounce praline liqueur
    1 cup chopped pecans
    1/4 pound butter
    3 cups granulated sugar
    1/2 cup evaporated milk
    1 (12 ounce) package semisweet chocolate chips
    1 tablespoon vanilla extract
    1 (7 ounce) jar Marshmallow Creme

    In a 2-quart heavy bottom pot, melt butter over medium high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes. Be careful not to scorch butter as mixture will caramelized.

    Remove from heat and stir in chocolate chips, vanilla extract, Marshmallow Creme, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into a buttered 9-inch cake pan and allow to cool two hours.

    Cut into squares.

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