Best Sherry Orleans Pralines Recipes
NEW ORLEANS-STYLE PRALINES
This is Brennan's recipe. They keep them by the front door for patrons to enjoy. So creamy, nutty and delicious! Note - these melt in your mouth, they are not the chewy kind.
Provided by PanNan
Categories Candy
Time 30m
Yield 3 trays, 30 serving(s)
Number Of Ingredients 5
Steps:
- Line 3 baking sheets with parchment paper (important to have these ready because you'll have to work fast when they're done).
- In a large saucepan, simmer cream, sugar, corn syrup and orange zest slowly over low heat, until reduced (watch carefully for boil over).
- Stir continuously as soon as the mixture starts to stick to the bottom of the pan(the mixture will become thicker and turn light brown as is reduces and the sugar carmelizes).
- Stir in pecans when the mixture reaches the soft-ball stage (240 degrees), and continue to stir until the mixture starts to pull away from the sides of the pan.
- Test by dropping a quarter size amount onto the lined baking sheet, and if it holds a nice rounded top (instead of running out flat), and if it is dull looking (rather than oily/shiny)it is ready (approximately 248 degrees).
- Use two dessert spoons to spoon out the pralines onto the baking sheets (one to dip, and one to scrape off) - they're hot, be careful!
- Depending on the humidity, temperature, and luck - they may be ready in about 30 minutes, but don't worry - it could take up to a day or two.
- Store in an airtight container up to a week.
Nutrition Facts : Calories 207.7, Fat 15.7, SaturatedFat 7.7, Cholesterol 43.5, Sodium 12.7, Carbohydrate 17.3, Fiber 0.5, Sugar 15.5, Protein 1.1
SHERRY ORLEANS PRALINES
When I was looking for this recipe today, one daughter said, "You should have this memorized by now: brown sugar, pecans, and magic." SOmething I learned the hard way after posting this recipe the first time: Make sure your cook pot is big enough to accomodate boiling. I used a pot that was too small to accomodate a triple batch and transferred the pralines to a pot that was large enough, but not heavy enough. Lighter pans don't conduct heat properly. A double batch I made in the heavy pan worked much better. This comes from a cookbook that is probably out of print, Recipes and Reminiscences of New Orleans. I make double and triple batches.
Provided by Mrs J B
Categories Dessert
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix first four ingredients in a heavy saucepan.
- Cook over medium heat to soft ball stage (236F) stirring constantly.
- Remove from heat. When mixture stops bubbling, stir in sherry. Cool slightly. Then beat mixture until it thickens slightly.
- Drop candy from a tablespoon onto waxed paper to form patties. If candy becomes too stiff, drop in a few drops of hot water.
Nutrition Facts : Calories 200.2, Fat 9.5, SaturatedFat 1.1, Cholesterol 2.3, Sodium 13.9, Carbohydrate 28.5, Fiber 1.2, Sugar 26.2, Protein 1.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love