Sylvia Said:What is the recipe for praline candy?
We Answered:How To Make Pralines
A New Orleans favorite for more than 200 years, this candy is quick and easy.
What You Need:
2 cups white sugar
1 cup brown sugar
3/4 c evaporated milk
2 cups pecans, chopped
Time Required: 20 minutes
In a heavy 2-quart saucepan or skillet, combine 2 cups of white sugar and 1 cup of firmly packed brown sugar. Add 3/4 cup evaporated milk or half-and-half.
Bring mixture to a boil over medium heat, stirring only to prevent sticking. When the candy begins to boil, add 2 cups of coarsely chopped pecans, 2 tablespoons of butter, and 1/4 teaspoon of salt.
When the mixture reaches the soft-ball stage, or about 236Â° on a candy thermometer, remove from heat and let stand for about 4 minutes.
Stir in 2 teaspoons of vanilla and begin beating with a wooden spoon. Beat for about 2 minutes or until the mixture begins to thicken.
As soon as the mixture shows signs of thickening, spoon onto buttered foil or wax paper using a tablespoon.
Once the pralines have cooled, wrap as desired and store in airtight containers. Pralines may be frozen.
For creamier pralines, add a few teaspoons of light corn syrup to the sugar and milk mixture.
Andre Said:Anyone got a recipe for 'Czech-style' almonds? Sweet praline like with cinnamon?
We Answered:It is a simple recipe, by cooking brown sugar, butter (real), condensed milk to a hard crack stage, then adding the toasted almond and a sprinkle of cinnamon, tossing them and either making small mounds or spreading them out on a greased baking sheet to hard, then either place them in a cool dry container or break the brittle apart. I know the ones your talking about they have a similar one in germany during Oktoberfest.
Now you can use whole almonds or slivered, I like blanched as the skins can get tough.
Zachary Said:I need a creamy praline recipe.?
We Answered: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
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.
Beat until color changes and candy thickens.
Stir in pecans.
Drop by tsp on greased cookie sheet.
Cool until set.
Wesley Said:Praline candy recipe from 1944 please (war time substitutions!)?
We Answered:You should find what you're looking for on this page:
Jeanette Said:why wont my praline candy get firm?
We Answered:Boil a pot of water and test your thermometer. Of course, it should reach 212 degrees F at full boil. Also try cooking your candy to about 10 degrees above soft ball stage.
Claude Said:Need anciet New Orleans praline candy recipe! Can you help?
We Answered: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.
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.
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 236Âº to 238Âº 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.
Wade Said:does anyone know the southern candy makers (in New Orleans) praline recipe?
We Answered: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
Makes 18 (2-inch) confections.
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
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 236Â°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 220Â°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.
â€¢ Praline pieces keep, layers separated by wax paper, in an airtight container in a cool place 3 days.