Best Another Louisiana Praline Buttermilk Recipes

QUICK PRALINE CHICKEN

Steps:

• Sprinkle the Creole seasoning on both sides of the chicken breasts.
• Heat butter and oil in a large skillet to medium heat.
• Add chicken breasts and cook for 5 min on each side, or until juices run clear.
• Remove from the skillet and put on a serving platter; keep warm.
• In the reserved drippings in the skillet, add the syrup and sugar; bring to a boil.
• Stir in pecans and cook 1 min or until heated through.
• Spoon mixture over chicken.

CREAMY NEW ORLEANS PRALINES

Steps:

• In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over.
• Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
• Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
• Optional Toasted Pecans:.
• Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.

BUTTERMILK PRALINES

Steps:

• Use your favorite pot that is large enough to prevent boilovers as the candy does need a lot of room to bubble up.
• Pour the buttermilk, sugar, and baking soda in the pot.
• Stir the mixture until the sugar is completely dissolved.
• Place the pot on low to medium burner and let the candy boil to a soft ball stage, stirring constantly all the while.
• The mixture will turn a brownish color but don't worry; it's supposed to.
• Once the soft ball stage is reached,then add two cups pecan halves, a teaspoon of vanilla and butter.
• Beat the mixture until it becomes glossy and starts to get very thick.
• Quickly spoon it onto greased wax paper making little patties.
• If you like and have time before the candy hardens, you can turn the pecan halves right side up which makes the patties look prettier.
• Let the candy completely cool before removing it from the paper.
• Should the mixture harden before you've had time to get it all onto the paper, return it to the heat for a few seconds, or until it is again of the right consistency.

MAWMAW BELLARD'S PRALINES (MICROWAVE RECIPE)

Steps:

• combine all except for vanilla extract in a microwave safe 1 quart bowl or measuring cup.
• Microwave on high for about 6 minutes, stirring every 2 minute.
• Add Vanilla extract and stir quickly.
• Drop by teaspoonfuls onto waxed paper and allow to harden.
• If it sets up too fast while in the bowl just add a bit of evaporated milk.
• My problem was always spooning them out before the sugary mixture was thick enough or had cooled enough. I solved that by stirring quickly and checking to see if it starts to harden around the edges of my spoon or bowl. That's when it's ready to spoon out. It's very humid here so unsure how different climates will affect the outcome.

ANOTHER LOUISIANA PRALINE - BUTTERMILK!

Steps:

• In a large pan (mixture boils up very high) combine the sugar, baking soda, buttermilk and salt. Cook on high heat for 5 minutes.
• Lower heat and cook to soft ball stage. Remove from heat, add butter and pecans. Beat by hand until glossy.
• Drop onto wax paper to cool. Pralines can be dropped smaller for "sampler" size for parties.