How do I make pecan pralines with out them coming out gritty? I used a candy thermometer, but still gritty.?

Answer 1

Try this recipe. I think it will work well for you.

I know this sounds strange but make them on a sunny day.


This is from my home state
LOUISIANA PRALINES
2 c Pecan Halves
3 c Granulated Sugar, Divided
1 c Evaporated Milk
1/4 ts Salt
3 tb Butter
2 ts Vanilla Extract
1 1/2 c Broken Pecan Pieces
Spread pecan halves on a baking sheet. Preheat oven to 350~ and toast for 5 minutes. Cool and set aside. In a small heavy saucepan, melt 1 C sugar over LOW heat. Meanwhile, place remaining sugar and milk in a large saucepan and cook until ALMOST boiling. Add melted sugar, stirring constantly. Cook to 238 degrees on a candy thermometer or until a little of the mixture forms a firm but soft ball when dropped into cold water. Remove from heat and add remaining ingredients. Stir until mixture begins to thicken. Drop by tablespoons onto aluminum foil and let set. Peel off foil and store pralines in a covered container. This you must do fast. DO NOT STIR THIS MIXTURE AGAIN!

nfd♥

Answer 2

1 cup white sugar
1 cup brown sugar
1/2 cup pet milk
2 tbsp of butter
1 cup pecans
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I cranked out batch after batch last year and they all came out perfectly. It was my first time trying to make them. Through experimentation I realized that timing was everything. They will be gritty if not cooked long enough.
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I combined all the ingredients in the pot (magnalite) before turning on the stove. Pecans included.
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I started the timer as I turned on the (med) fire. Slowly stirring the mixture it began to show signs of heating at 4 minutes and I continued to stir it slowly.
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By nine minutes it's really bubbling, (stirring constantly) the pralines are almost ready. Continuing to stir until the 11 minute mark when they are perfect and ready to be poured out onto wax paper with newspaper under it.
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The paper is important I found out because without it the heat from the hot candy will melt the wax on the reverse side of the waxed paper and cause it to stick to the counter top.
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Let cool untouched for 15 or 20 minutes.
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Answer 3

When you heat the sugar, corn syrup over med/high heat, stir occasionally...only until the sugar dissolves. Then just let it continue cooking, but don't stir it or the sugar can re-crystallize.
When the mixture reaches the proper temperature, remove the pan from heat and add the heavy cream...it will bubble up (this is normal) mix in your pecans until coated and drop by the spoonful onto parchment paper or wax paper.
Hope this helps!
I had the same problem every time I made caramel until I realized only stir in the beginning, not while its coming to a boil.

Answer 4

Do not stir the sugar once it comes to the boil or it will crystalize causing to feel "gritty".