I need a creamy praline recipe.?

Question

I lost my creamy praline recipe. It had 2 tablespoons of sour cream, butter, and white sugar,vanilla, and pecans. If you can't match this one, I am willing to try any creamy praline recipe. Only it must be creamy not hard. Thanks!

Answer 1

3 cups (700 ml) sugar
1 cup (225 ml) buttermilk
1/4 cup (60 ml) light Karo syrup
pinch of salt
1 tsp (5 ml). baking soda
1 tsp (5 ml). vanilla
1 qt. pecans
Preparation
Cobine sugar, buttermilk, Karo, and salt in a very large pan (it will foam considerably when soda is added).
Bring to a boil.
Add soda; stir and cook to soft ball stage degrees (149 C.) on a candy thermometer.
Add vanilla.
Beat until color changes and candy thickens.
Stir in pecans.
Drop by tsp on greased cookie sheet.
Cool until set.

Answer 2

Pralines, made with cream, vanilla, and pecans, along with sugar and a little salt.

INGREDIENTS:
4 cups granulated sugar
1 cup half-and-half
1 1/2 teaspoons vanilla extract
2 1/2 cups pecans coarsely broken up
dash of salt

PREPARATION:
Boil 3 cups of sugar with the half-and-half in a large saucepan until a small amount forms a soft ball when dropped into very cold water, about 236° on a candy thermometer. Meanwhile, melt remaining 1 cup sugar in heavy skillet, stirring constantly over medium-low heat until it reaches the brown caramel stage. When both mixtures are ready, carefully add caramel sugar to first mixture, stirring with a long wooden spoon. Test for soft ball and when done, remove from heat and cool to lukewarm. Add vanilla, nuts and salt, and beat until creamy and stiff. Drop onto buttered wax paper. Let cool; remove from wax paper. Store in tightly covered container.

Makes about 2 dozen pralines.

Answer 3

Creamy Creole Pralines"


2 cups granulated sugar
1 cup brown sugar
1 cup evaporated milk
2 tablespoons light or dark corn syrup
1/2 cup butter
Directions:

Put white and brown sugar, evaporated milk, and corn syrup in a heavy saucepan.Cook over medium-high heat for about 20 minutes or until the mixture reaches the softball stage,(236 degrees Fahrenheit on a candy thermometer).Remove from heat and add butter.Beat with a wooden spoon until mixture is no longer shiny.Before the mixture becomes too thick, add vanilla and pecans.Mix well and drop by spoonfuls onto waxed paper.

Answer 4

Easy Microwave Pecan Pralines (makes 2 dozen) Ingredients: 1 cup whipping cream 1 box light brown sugar 1 teaspoon vanilla 1 teaspoon butter 2 cups pecans Turn this recipe into a puzzle! [click] Directions: Mix the cream and the brown sugar in a large microwave-safe bowl. Microwave on high for 13 minutes, removing to stir once or twice while cooking. After 13 minutes, remove from microwave and stir in vanilla, butter and pecans. The mixture will thicken a little, and become more opaque. Drop onto waxed paper and allow to harden.

Answer 5

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.