Best The Souths Finest Pralines Recipes

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SOUTHERN SOUR-CREAM PRALINES



Southern Sour-Cream Pralines image

Sour cream is the secret behind the unusually smooth texture of these Southern pralines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 dozen 2-inch pralines

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons dark-brown sugar
1/2 teaspoon coarse salt
1/4 cup plus 2 tablespoons sour cream
1 tablespoon bourbon
1 1/2 teaspoons pure vanilla extract
5 ounces pecan halves (1 1/3 cups), toasted

Steps:

  • Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated and brown sugars, salt, and sour cream. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240 degrees), 10 to 15 minutes.
  • Remove from heat. Carefully stir in bourbon and vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add pecans, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.
  • Drop spoonfuls onto baking sheet. (If mixture in pan begins to harden, stir in 1 teaspoon hot water, as often as needed; if it becomes runny, stir until firm.) Let stand until set, about 30 minutes.

SOUTHERN PRALINES



Southern Pralines image

This recipe is truly Southern, and it's been a family favorite for years. I've packed many a Christmas tin with this candy.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

3 cups packed brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1-1/2 cups chopped pecans
1/4 cup butter, cubed
1-1/4 teaspoons vanilla extract

Steps:

  • In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 121 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

THE SOUTH'S FINEST PRALINES



The South's Finest Pralines image

If my husband happened to cross paths with a praline during his travels, he would always pick a few up for me as a gift for me... a sweet gesture and a sweet treat indeed! I love these nutty, buttery candies, and they're easier to make than you might think. Give Leah's recipe a try and make some sweet memories of your own.

Provided by Leah Stacey

Categories     Candies

Number Of Ingredients 8

1 1/2 c sugar
1 1/2 c packed light brown sugar
1/8 tsp salt
3 Tbsp dark corn syrup
1 c evaporated milk
2 Tbsp butter
1 tsp pure vanilla extract
1 1/2 c pecan halves

Steps:

  • 1. In a 2 quart sauce pan, put the sugars, salt, corn syrup, milk, and butter in. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
  • 2. Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer.
  • 3. Remove from heat and allow it to cool for 8 minutes.
  • 4. Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
  • 5. Quickly drop heaping tablespoons onto parchment paper. If the candy becomes stiff, add a few drops of hot water.

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