does anyone know the southern candy makers (in New Orleans) praline recipe?

Answer 1

NEW ORLEANS PRALINE PIECES

When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using our cooking times merely as guidelines. And it is essential to do the soft-ball test (see below), as well as taking the temperature of the syrup, since some thermometers can actually be off by a few degrees.

Active time: 40 min Start to finish: 1 1/2 hr

serving size
Makes 18 (2-inch) confections.

ingredients
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into bits
1 1/4 cups pecan pieces (5 oz), toasted

Special equipment: a candy thermometer with a clamp
preparation
Butter a 9-inch square metal baking pan.

Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan.

Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes.

Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.

Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220°F, 1 to 3 minutes. Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon.

Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces.

Cooks' note:
• Praline pieces keep, layers separated by wax paper, in an airtight container in a cool place 3 days.

Answer 2

This Site Might Help You.

RE:
does anyone know the southern candy makers (in New Orleans) praline recipe?

Answer 3

Pralines are easy and use normal ingredients: New Orleans Pralines 1 cup light brown sugar, packed 1 cup granulated sugar ½ cup light cream 1 ½ cups pecans, halved 2 tablespoons butter Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup. Add pecans and butter and continue to cook over medium heat, stirring frequently. Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes. Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool. Makes about 12 candies.

Answer 4

Southern Candy Makers

Answer 5

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I am from south Louisiana, from a long line of cajuns & creoles, and ones that could cook, too. That being said, I have never, ever, never, EVER heard of praline recipe that didn't have cream, or milk, or half n half. NEVER. It is one of the basic ingredients of a praline, a south Louisiana "praw-leen" anyway. What your granny made must have been something else. Sorry I couldn't be more help. ~~~~EDIT~~~~ Well even though I think you were INCREDIBLY rude to me for no apparent reason, here is what I have come up with. I would give you my own family recipe, but it does call for cream and you have made it crystal clear that it didn't have cream in it. As far as my reading comprehension goes, what I understood was that you had no knowledge of cajun candy making. I, however, do, and chose to share my knowledge, which is what Answers is all about, is it not? The difference between a cajun "praw-leen" and a French "pray-leen" is the introduction of dairy; namely, cream, milk, or half n half. That is all I was trying to say, and I am sorry if you misunderstood my intention. Here are a couple of recipes that while I haven't tried, may be what you are looking for. Good luck in your quest. Never Fail Pralines 2 cups sugar 3/4 cups milk 1/2 teaspoon baking soda 1 teaspoon vanilla 1 T. margarine 1 1/2 cups pecans Mix sugar, soda and milk. Bring to a boil, reduce heat. Cook, stirring constantly, over low heat, until mixture forms a soft ball in cold water. (This one probably shouldn't reach 239 degrees) Remove from heat; add vanilla and margarine. Stir in pecans. Beat until creamy. Drop by tablespoonfuls onto waxed paper. Cool until set. Wrap separately to store. Susan's Pralines 1-1/2 Cup Brown Sugar 1-1/2 Cup White Sugar 1/2 tsp. Salt 1 Cup Whole Milk 1/4 tsp. Cream of Tartar 1/4 Cup (1/2 Stick) Salted Butter 1 tsp. Vanilla (Use the best Vanilla you can get and make it a heaping teaspoonful) 2-1/2 Cups Pecan Halves Combine the sugars, salt, milk and cream of tartar in a large saucepan. Stir over low heat until the sugar dissolves, wiping the crystals from the sides of the pan with a rubber spatula. Once it's dissolved and you start letting it cook, DON'T wipe... it will make it grainy). Cook to 236º to 238º on candy thermometer. Immediately take pan off the burner and let it cool to 220 degrees. Add the butter, vanilla, and pecans and beat until creamy with a wire whisk. While it is still soft, drop by spoonfuls onto a piece of waxed paper, leaving about 2" of space between each spoonful. Work fast before they start to harden. When the pralines are cool and firm, you can wrap them.

Answer 6

Southern Candymakers

Answer 7

Blue Ribbon Pralines

I like to add a pinch of cinnamon to my pralines.

Ingredients
Flavorless vegetable oil for baking sheets
2 cups firmly packed light brown sugar [a 1-pound box]
1 cup sugar
1 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon cream of tartar
1/8 teaspoon ground cinnamon, optional
1/4 cup unsalted butter, cut up very small
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves

Method
Oil 3 baking sheets lightly.

In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar [and cinnamon, if using] and cook mixture over moderate heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.

Boil mixture, undisturbed, over moderately high heat until a candy thermometer registers 238°F. Remove pan from heat and cool mixture, undisturbed, until thermometer registers 220°F. Stir in butter and vanilla. Beat mixture until creamy and stir in pecan halves. Drop tablespoons of mixture quickly onto prepared baking sheets and let harden.

Store pralines, wrapped individually in wax paper, in an airtight container in a cool place.

Answer 8

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Answer 9

I know you can order pralines from Aunt Sally's. They're on the web. Check out the site. They make the best pralines ever! Like butta baby!

Answer 10

You can look up the recipe at About.com. I know in Savannah they have the candy kitchen where they make them too--SMELLS SOOOO GOOODDD!