Best Pecan Pralines Recipes

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

YUMMY PECAN PRALINES

Steps:

• Generously grease a large slab or baking sheet.
• In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
• Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

PECAN PRALINES

Steps:

• Generously butter baking sheets.
• In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

TEXAS PECAN PRALINES

Steps:

• Line 3 baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside., In a large heavy saucepan over medium heat, melt cubed butter. Stir in sugars, cream, milk, corn syrup and salt; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes., Remove from heat; stir in pecans and vanilla. Cool, without stirring, to 170°, about 20 minutes. Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes., Quickly drop by rounded tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Refrigerate until completely set, about 1 hour. Store in an airtight container in the refrigerator.

BOURBON PECAN PRALINES

Steps:

• Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

GEORGIA'S FAMOUS PECAN PRALINES

Steps:

• 1. Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium low and continue to stir. Spoon mixture up on sides of pan to melt any sugar the hasn't melted.
• 2. Cook until mixture reaches 238 to 241 degrees on a candy thermometer or soft ball stage. Stir in the pecans.
• 3. Remove from heat Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or butterd marble slab, using a spoon or ice cream scoop. Let cool.

PECAN PRALINES

Steps:

• Line a baking sheet with parchment.
• Combine the pecans, granulated sugar, brown sugar, cream, butter, corn syrup and vanilla in a large Dutch oven fitted with a candy thermometer. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook until the candy thermometer registers 236 degrees F, 6 to 8 minutes.
• Remove from the heat and continue stirring for 1 minute; the mixture will begin to thicken. Working quickly, carefully pour the praline mixture onto the prepared baking sheet and spread thin before it starts to set. Allow to cool and harden for at least 10 minutes.
• Break into serving-size pieces. Store in an airtight container.

PECAN PRALINES

Steps:

• Line 2 baking sheets with parchment paper; set aside. In a 3-quart saucepan, mix together sugar and baking soda. Add cream and place over medium-high heat. Cook, whisking occasionally, until golden brown and mixture reaches 235 degrees on a candy thermometer, 25 to 30 minutes. Add butter and pecans and mix together until butter has melted and mixture is well combined, about 1 minute. Using a tablespoon, drop mixture onto prepared baking sheets about 2 inches apart; let cool completely.

COCONUT PECAN PRALINES RECIPE - (4/5)

Steps:

• Mix sugar, milk, syrup, butter or margarine together in a large saucepan. Bring to a rolling boil & boil for 3 minutes. Remove from heat & add coconut, vanilla & nuts. Stir by hand 3-4 minutes. Drop by spoonful onto waxed paper and let harden. Store pralines in an airtight container.

PECAN PRALINES BY MICROWAVE

Steps:

• Put 1st six items in large glass bowl. Cover.
• Cook on High 4 minute ( 5 ).
• Stir. Cook on High 4 minute (6 ).
• Add vanilla and pecans.
• Stir, then cook on High 2min. (5).
• Stir in powdered sugar.
• Drop by teaspoonfuls onto waxed paper over newsprint. If candy gets too thick, reheat 20-30 secs.
• Add more nuts at the end if you run out of nuts before candy, (but these don't taste as good as the cooked nuts.).
• You can also drizzle the extra candy at the end over the first pralines which don't have as much because it was too hot at first.
• It's the powdered sugar that makes the syrup crystalize as it cools.
• You can cook on stove---get syrup to softball stage -234*; stir constantly.

SOUTHERN PECAN PRALINES

Steps:

• Coat a baking sheet lightly with no-stick cooking spray.
• Combine brown sugar, granulated sugar, evaporated milk and corn syrup in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly. Cover and boil 1 minute. Uncover. Cook over medium heat, without stirring, to 235 degrees F on candy thermometer. Remove from heat.
• Add shortening, vanilla, pecans and cream of tartar. Stir with wooden spoon until mixture thickens slightly. Do not overstir. Let the mixture stand 3 minutes. Drop by rounded tablespoonfuls onto prepared baking sheet. Cool until firm.

PECAN PRALINES SOUTHERN STYLE

Steps:

• Preheat oven to 325 degrees.
• Spread the pecans on a cookie sheet and place in the oven for 3 minutes.
• Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).
• Line a cookie sheet with parchment paper.
• Fit a heavy-bottomed saucepan with a candy thermometer.
• Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).
• If necessary, stir once to help dissolve the sugar.
• Remove from the heat and let sit for 15 seconds.
• CAREFULLY stir in the vanilla, bourbon, and toasted pecans.
• (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.
• Drop by tablespoonfuls onto the prepared cookie sheet.
• Cool for 20 minutes.

NANNY'S BASIC PECAN PRALINES

Steps:

• Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
• Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.

PEANUT BUTTER PECAN PRALINES

Steps:

• In a large, heavy bottomed saucepan, combine the sugars and milk over medium high heat. Stir CONSTANTLY until mixture reasches 228 degrees on a candy thermometer.
• Add butter, peanut butter and pecans and continue to stir until mixture reaches 240 degrees.
• Remove from heat and stir in vanilla.
• Beat VIGOROUSLY with a WOODEN spoon until mixture begins to thicken and lose the glossy appearance.
• Working QUICKLY, drop by rounded tablespoonfuls onto lightly greased aluminum foil.
• Cool completely and store in an airtight container.

CREAMY SMOOTH PECAN PRALINES

Steps:

• Combine sugar, syrup, water, and pecans in heavy 3-quart saucepan.
• Stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches soft-ball stage (small amount forms soft ball when dropped into cold water).
• Remove saucepan from heat; add margarine and vanilla.
• Allow candy to cool.
• Whip until mixture gradually changes to lighter color and becomes creamy.
• Drop by tablespoons onto buttered cookie sheet (Push mixture from tablespoon with a teaspoon to hasten dropping before praline becomes too firm to shape).

ANNIE'S PECAN PRALINES

Steps:

• Combine in a large pan the sugar, soda, buttermilk and salt.
• Cook briskly, stirring occasionally, for 5 minutes.
• Add butter and pecans.
• Cook for approximately 5 minutes more, or until mixture reaches softball stage (234ºF).
• Remove from heat and beat until just creamy.
• Drop by spoonsful onto waxed paper.
• Store in airtight containers.
• NOTE: If you put newspapers under the waxed paper, it is easier to remove candy without breaking.

PECAN PRALINES (OLD FASHIONED)

Steps:

• Combine sugar, margarine and milk.
• Cook to a soft ball stage.
• (when a little placed in a cup of cold water forms a soft ball) Remove from heat and stir in vanilla and pecans.
• Stir until it begins to thicken (doesn't take long, will have to work fast).
• Drop by tablespoons on waxed paper or buttered dish.
• Ready to eat when cooled.
• Store remainder in airtight container.

SOUR CREAM PECAN PRALINES

Steps:

• Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
• Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
• Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
• Then pour the rest of the mix in.
• Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
• Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
• Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
• Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
• Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
• Do not use plastic wrap, as it will stick to the candy.
• Notes:: * Do not use "lite" or "non-fat" sour cream

MEGAN'S PECAN PRALINES

Steps:

• Line 2 large baking sheets with wax paper.
• In a large heavy pot, stir together the sugar and 1 cup evaporated milk. Attach a candy thermometer to the pot and place it over moderately low heat. Cook, stirring occasionally-use a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot-until the sugar is dissolved, 2 to 3 minutes. Raise the heat to moderate and cook the mixture, undisturbed, until the thermometer registers 238°F (soft-ball stage), 12 to 15 minutes. Remove the pan from the heat and let the mixture cool, undisturbed, until the thermometer registers 220°F, about 6 minutes.
• Using a wooden spoon, stir in the vanilla and butter. Continue stirring until the mixture is creamy and thick, 1 to 2 minutes. Stir in the pecan pieces. Working quickly, use a wooden spoon to scoop up heaping tablespoons of the praline mixture and a small metal spoon to scrape the mixture onto the prepared baking sheets, leaving about 1 inch between pralines. If the mixture starts to crystallize and harden, add 1 to 2 tablespoons evaporated milk and place over low heat, stirring, until the mixture softens then continue dropping on prepared baking sheets. Let the pralines harden at room temperature. DO AHEAD: Pralines can be made ahead, wrapped individually in waxed paper, and stored in an airtight container in a cool place, up to 1 week.

WORLD'S BEST CREAMY PECAN PRALINES

Steps:

• Directions In a heavy-bottomed saucepan, combine the coconut sugar, heavy cream, butter, vanilla and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.