What's the best praline recipe??

Question

We had a wonderful praline at a local Mexican restaurant, and was wondering how to make them at home.

Answer 1

Title: Pralines
Categories: Candies, Low-fat
Yield: 12 servings

4 c Sugar
5 c Pecans
4 T Karo syrup
1 T Butter
1 cn Condensed milk
1 t Vanilla
1 cn Water

Mix all ingredients except butter, vanilla, and pecans.

Cook on low fire until the mixture forms a soft ball in
cold water. Remove from fire.

Add butter, vanilla, and pecans, and beat until the mixture
holds its shape.

Spoon onto buttered wax paper (Add old newspaper under your
wax paper.)

If candy gets hard before all is spooned out, add a little
water, and heat over. Or you can let it stand on low heat
while spooning out.

Title: Pecan Pralines - Dupree
Categories: Candies, Low-fat
Yield: 24 servings

2 c Sugar
1/2 c Light corn syrup
1/2 c Water
2 c Pecan halves
1/4 c Butter
1 T Vanilla

Heat the sugar, syrup, water, and pecans in a heavy saucepan until
the sugar is disolved. Bring the mixture to the boil, stirring
occasionally, until it reaches the soft ball stage (240F).

Remove the saucepan from the heat and add butter and vanilla.

Allow candy to cool.

Whip until the mixture gradually changes to an opaque color and
becomes creamy.

Drop by tablespoonfuls onto a buttered cookie sheet and allow to
harden. Makes two dozen.

Answer 2

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 3

Hi !!!
I live 16 miles from the Louisianna border & this is the recipe that we use...

Buttermilk Pralines

Makes: 20 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 40 minutes

Ingredients
3 cups white granulated sugar 1 cup buttermilk
1 stick real butter (8 tablespoon) 1/4 cup white Karo Syrup
1 tsp butter flavoring 1 tsp vanilla
1 tsp baking soda 1 quart or more pecan pieces

Directions
Combine the sugar, buttermilk, butter and Karo Syrup ingredients in a large sauce pan. Testing with a candy thermometer, cook until the soft ball stage.

Remove from heat.

Add:
1 teaspoon butter flavoring
1 teaspoon vanilla
1 teaspoon baking soda (this will foam up)

Then add:
1 quart pecan pieces or more

Beat all together until candy becomes tacky.

Spoon out onto wax paper. (Editor's Note - Parchment paper works real well also or Release Tin Foil.)

Do this fast because it will get hard in the pot. Best to have a helper here (cause you sure gonna not have to look around to have help with the eating!).

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Answer 4

MEXICAN PRALINES

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INGREDIENTS:
2 cups SUGAR
1 teaspoon BAKING SODA
1 cup BUTTERMILK
3/4 cup BUTTER
1 teaspoon VANILLA
1 teaspoon SALT
2 cups PECAN (chopped or pieces)
candy THERMOMETER
DIRECTIONS:
Combine the SUGAR, SODA, SALT, and BUTTERMILK into a large saucepan.
Cook this mixture on MEDIUM HIGH heat and STIR CONSTANTLY.
Bring mixture to a boil and continue stirring while scraping the bottom of the saucepan
with the spoon so the mixture does not burn. It will begin to thicken and will become sort
of creamy. Check the mixture with the candy thermometer and at 210°, ADD the BUTTER
and PECAN PIECES and continue cooking until the temperature reaches the 'soft ball stage'.
This will be 234°on the candy thermometer and at this point remove from the heat and STIR
in the VANILLA..

Allow to cool about 2 minutes. Begin beating the mixture with a large spoon to incorporate
air into it. It will lose its gloss and become thick and creamy, becoming hard to stir.

Drop 2 inch mounds onto waxed paper and allow to cool. Do this quickly as the mixture will
start setting up and will be hard to handle. If it thickens and is hard to work with, immerse your
saucepan into a larger pan that has hot water in it. In a couple of minutes, the mixture will soften
back up and you can resume making the 'drops'.

After the pralines have cooled, store in an airtight container.


YIELD: 2 DOZEN PRALINES (2 inch)