A brittle sweet made of almonds and caramelised sugar. I am wondering about high altitude. River Street Sweets pralines have a little more depth in flavor. Please read my privacy policy. I read a lot of the recipes and reviews and combined a lot of ides for this...and here's some useful info. I wanted to make them again but had the wrong recipe. I’ve got some super fun things coming and I can’t wait to share them with you! If you do this, make sure you stir the mixture constantly as it forms quickly. Thanks Molly! My pralines did not seem to set up right. There are a few additional things in these pralines that contributes to their flavor and texture and makes them a step above the rest. I love the white sugar and brown sugar combo. Remove from heat and add the pecans, salt and vanilla extract. No mention of actually adding the salt in step 4. Toast them for 10 minutes on 300 for a crunchier praline, stirring once. I’m from Louisiana and bothe of my Grandmothers made these. I didn't bother toasting the pecans although I imagine they would add some nice flavor. A pinch of salt brings out the flavor of the pecans. These are seriously the BEST Southern Praline Pecans! If you’d like to view certain videos on Facebook, I’d check out my Facebook video gallery. Thanks for the recipe. I am shocked that these not only turned out, but they turned out GREAT. Delicious/creamy/easy! 5. That said, you totally could toast them. Will be keeping this for future praline cravings. After the expense of having some shipped from New Orleans a couple of months ago I decided to try this recipe after having reviewed several different recipes. PERFECT! https://www.thespruceeats.com › new-orleans-pralines-521172 Stir vigorously with a rubber spatula for about 3 1/2 minutes. You would likely find some help and be able to be successful. With the amazing flavor of brown sugar and butter, these are pure heaven! Dropped on the parchment and they came out really good. Yes, I would say they should be fine for a week. This recipe is a keeper! Not too soft, but definitely not hard. DIRECTIONS. I do not have a candy thermometer so I let the mixture boil for 3 minutes. Heat 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. The only thing different that I did was to put the pot(of praline ingredietns) in a ice water bath prior to spooning them onto the baking sheet. This recipe is not good they did not set and I could tell by stirring. I will definitely be making these many times over the holiday season! I wonder if maybe you cooked the mixture over too high of a heat and cooked it too quickly. I’m not sure what happened but mine did not set properly. I used a candy thermometer, and after it reached the soft ball stage, I took it off the burner, added the vanilla and stirred quickly. Amount is based on available nutrient data. Yay! Also, once the temp hits 236° be ready to move fast!. The three-minute guideline I give in the recipe is a pretty good one. How long do these stay fresh? But they should still be plenty delicious. I am from Louisiana and had never made pralines myself as I could easily obtain them back home. Thank you! hate to waste the beautiful pecans that I purchased from a farm….. I’m so glad you enjoyed them! This is a GREAT recipe! It’s an actual tablespoon. I’ve tasted many others traveling and they don’t compare! They were so good!  He said they didn’t taste as sweet as some he’s had. I agree that pecans tend to have better flavor when toasted. Set out parchment paper for making the pralines on and have a tablespoon sized scoop hand and ready to go. Is there a reason you wouldn’t toast the pecans first? *. And depending on the recipe you try or the shop you buy them from, they’re all different. I followed the recipe exactly and used a candy thermometer. I followed the recipe exactly. Made these late on Christmas night for some sugar-hungry dinner guests. Do you think it would make a difference? Nutrient information is not available for all ingredients. Delicious! A word of caution to anyone who is not familiar with candy making: when your mixture has reached the desired consistency/temperature, remove from heat and transfer hot pan to an ice bath. And maybe eat…, Love this easy to follow recipe.First time making pralines,taste good but  had issue with pralines sticking to wax paper.Â. If that’s the case, then it probably has to do with needing to stir them for longer. Hooray! Do you think it would still taste good if I added some almonds Into the mix?Â. I figured that if these are as sweet as some say, I'd opt for the smaller sizes. Bring on the sugar! Slowly ... out on buttered waxed paper. Oh my gosh! When the French settled New Orleans in the 1700s, they brought their version of pralines… Use a candy thermometer. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium heat. And definitely melt-in-your-mouth with lots of butter and brown sugar/caramel-y flavor. When it begins to foam and boil, stir constantly until it reaches 236 degrees. I’m so happy you enjoyed them! While I’m hopeful these will turn out great the first time around, they often take people 2-3 times to get just right. I haven’t ever tried shipping them, so I’m not sure.  Worked perfectly. I set the timer so I would stir for exactly 3 1/2 mins. If you're tempted to scrape down the sides, don't do it -- instead, cover the pot a couple of minutes and let the steam wash them down. If you used a thermometer then it sounds like the temperature was probably correct. If you're tempted to scrape down the sides, don't do it -- instead, cover the pot a couple of minutes and let the steam wash them down. These turned out perfect and just as delicious as the ones from New Orleans. Maybe try wrapping them a couple at a time? The recipe seems to call for too much pecans … you could probably cut that in half (personal preference).Â, These are fantastic to bad people don’t follow you instruction and video, it is so easy. This satisfied my praline craving without having to wait for the FEDEX man! If you were to scoop them out straight after cooking them, they would kind of look like thin puddles of caramel and be less opaque. Advertisement Step 2 I just made them and they are the best. Quick and Easy Chocolate Fudge https://www.carnivalofillusion.com › perfect-pecan-praline-recipe.php They melt in your mouth.Â. On the advice of others, I used an additional 1/2 c. pecan pieces, chopped, and evaporated milk instead of regular milk (I heard somewhere that that is what they use). I’m so glad you enjoyed them! Another trick is to not stir the syrup after it starts boiling to prevent early crystallization. She’s craving my pralines so I’ll be making her a batch and shipping them to her. Darn!! I’d separate them with parchment paper in an airtight container for up to 2 months. Also toasted them in microwave first. How can I get your video on your different ways you can decorate with different tips sent to my Facebook page? Information is not currently available for this nutrient. I would like the video sent to my Facebook page on making the curls on a pan? Just made these and they are perfect!! So glad to hear that and totally agree with you, LOL! Had these in New Orleans and loved them, so I tried different combos and liked this best. I’ve tried making these from a recipe I got while visiting New Orleans and that was a failure because they never set up. The ones that I spooned out after the mixture had cooled for 2-3 minutes were the perfect consistency. Cook over medium heat,stirring constantly until mixture boils. I only had about 2/3 cup if half & half so I used evap. It’s not. But if you need to stir a little longer, you definitely can. Soo good. My hubby licked the pan and said these are not good… meaning don’t give them as gifts because I want to eat them all!😂. The best outcome seemed to depend on when I poured them out on the cookie sheet. These pralines were awesome! I used evaporated milk and they were awesome! I think the mix of white sugar/light brown sugar is the success key. Then I realized the humidity in my house was really high due to the current weather and it affected how they were turning out (not firming up). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The texture should have tiny crystals.  Nonetheless, they were a big hit. These are the best pralines I have ever made. Place almonds on a baking sheet, and toast until golden … Thank you so much – I made a test batch yesterday and they are amazing!! What can you substitute for the heavy whipping cream. The mixture will begin to thicken and the longer you stir it, the thicker it will get. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Yields 6 dozen. If you were going to try though, I would suggest whole milk. Thanks Holly! Apparently it’s pronounced differently in different parts of the country. When pralines are cool and firm, store in an airtight container. Thanks so much for this recipe. If you go too long, the mixture is too thick to spread when you're dropping them. I’m completely addicted. Allrecipes is part of the Meredith Food Group. After testing them for weeks with the help of my mother-in-law (a self-proclaimed pecan praline lover who tastes them wherever she goes), I’m telling you that these are the BEST Pecan Pralines. I'm from New Orleans and have been making pralines since I was a child. Pam – there are a lot of troubleshooting tips in the blog post if you read through it, including several suggestions for why they wouldn’t have set. Warm scoops of coated walnuts are placed on a sheet of waxed paper and allowed to settle into praline mounds. The longer you stir the mixture, the more it thickens, the more opaque it becomes and the firmer they set. Never miss a post - subscribe to receive emails! I would say this is the best tasting praline I have ever had. I doubled the recipe without issues. Add comma separated list of ingredients to include in recipe. It takes some practice to know exactly when to stop beating -- too soon and you have a translucent caramel. 😱😱😱😱😱 Sorry for being Obnoxious.Â. I used the dropping some of the mixture in a cold glass of water and once it was a perfect ball of caramel, I took the mixture off the heat and stirred. Required fields are marked *. https://www.foodnetwork.com › recipes › pecan-pralines-recipe2-1938129 I found this recipe very easy to follow and use. You can spoon a praline or two and see if you like the amount they spread and if they spread too much, just stir them for a little longer. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. It might make a slight difference. 2. Thank you. Stove on med. Thank you Lindsay!Â. So I guess we are both correct! You will want to have a candy thermometer or something similar handy. How would you suggest adding bourbon? The thicker it gets, the firmer your pralines will end up.  Turned out amazing. I used buttermilk and did not toast the pecans--mine were pretty fresh; I've found that toasted nuts are needed when they are not very fresh. Thanks for being so helpful and complete.Â. It’ll melt and seem like it’s taking it’s time getting going, but it will finally begin to boil. New Orleans chefs took the original French recipe, which used almonds, and substituted pecans. You can add any chopped nuts like almonds, cashews, pistachios, roasted peanuts, walnuts or pecan. Very tasty. Great recipe though to use pecans I foraged myself. This is the set, but I’m not sure it’s available anywhere anymore.  Thanks for doing the research on ingredients for the perfect textured and great tasting praline!!! I just made the recipe twice.Â. First off, thank you for taking the time and resources to try and test recipes and then share with us all! I’ve now written Lindsay’s down and put it in my favorites. I’m so glad to hear that! I subbed double the amount of baking powder for soda (I was out). I’m not really sure that there is a substitute that would work as well. Iused 2 cups pecans - both chopped and whole. Toast them for 10 minutes on 300 for a crunchier praline, stirring once. And then there are some that are more grainy or even super chewy. The proportions of this recipe are about right, but it leaves out the most essential step, which is beating the mixture after it reaches soft ball stage until it develops a matte sheen. They turned out great, even though I forgot to add the baking soda. I made these to give away as Christmas treats, but they never made it to the tins. Also tried another very different recipe that was also great but took longer and involved much more beating time. I would recommend waiting just a couple of minutes, then quickly spooning them onto the cookie sheet. If you didn’t use a candy thermometer, it’s possible they weren’t cooked to the right temperature. I made these pralines Christmas week and they were heavenly!!!! I’m originally from New Orleans and have been making pralines for 30 years now. Why did my new candy thermometer never get past 200???? Did not want to waste all of pecans. Terrific recipe! I just made these for Christmas Eve and they turned out absolutely perfect! We will be making these Buttermilk-Pecan Pralines all year long. I always like make dishes from home and I came across this recipe. Thanks so much! Amazing and to the point. You’ve made another winner. I tested this recipe very thoroughly and I know it works – hands down. It could affect the way the pralines firm up. I did test that with these though and didn’t notice a big difference. Pralines rule! I live at 7,000’ & deducted 11 degrees off the cook to temp. After finishing, I reheated the second batch and added just a little bit of cream. Personally, I like something that’s right in the middle of all of that. My husband loved them. https://www.thespruceeats.com › easy-pecan-pralines-3059875 Do you have any tips on best shipping packing methods for pralines? Can I make them a week in advance and still have them taste fresh? Mine set up perfectly, I could have stopped stirringvat about 2 1/2 minutes (I went to 3 and they had started to get rather thick). She is no longer with us, so it was very special to create something that was meaningful to her.  They are perfect! Yum! I just made my first batch and they are perfect! White Chocolate Cranberry Fudge Easy Salted Caramel Sauce. The proportions of this recipe are about right, but it leaves out the most essential step, which is beating the mixture after it reaches soft ball stage until it develops a matte sheen. Praline recipes. Just fabulous. Beat the mixture until light in color and thick, then spoon (using two spoons) onto a baking sheet lined with wax or parchment paper brushed with butter. Save my name, email, and website in this browser for the next time I comment. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. Next time I make these I will try using buttermilk. I didn’t use a candy thermometer and just guessed and they still came out great. That seemed about the right amount of time...sooner and they would have been too liquidy and too much longer they would have been too hard. With some things I find that trying to speed things up by heating it on higher heat can actually negatively affect the result. Not sure if they harden overnight? Glad you enjoyed them! Let sugar mixture stand until candy thermometer reaches 150˚F (20 to 25 minutes). Thank you! Thanks! Great instructions! I ended up tossing that batch in the trash. Bet you could also use half and half!Â. I also prefer a little less pecans in mine, but that’s personal preference and next time I’ll just cut them back a little bit. My family loved them so much they begged me to make some pralines and I have to say this recipe is very close to River Street Sweets. In a microwave-safe 2-qt. On our recent trip to Savannah, Georgia, one of the first things we did was stop at River Street Sweets and pick up a couple of classic southern pecan pralines. An easy walnut praline recipe with minimal preparation and cooking. this link is to an external site that may or may not meet accessibility guidelines. Ice Cream, Ice Cream Cakes, Ice Cream Pies. Directions Combine the sugar, brown sugar, condensed milk, water, corn syrup, salt, and lemon juice in a heavy saucepan over medium heat.  I live in Pittsburgh now and my oldest daughter lives in Louisiana and she is pregnant with her 3rd child. Yay! Also, we always used raw pecans, not toasted. Pecan Caramel Turtle Candy Bars I definitely have a sweet tooth, and if pecan pralines don’t satisfy yours then nothing else will. Drop by spoonfuls onto prepared baking sheet. They turned out awesome, scooped them into cupcake liners, will see how they travel like that. What you will find in common between the various recipes is that pecan pralines consist of these main components – pecans, sugar, butter and milk or cream of some sort. My first time making pralines and I managed to break my thermometer, but they still turned out perfectly! In Georgia and nearby, which is where I am, they pronounce it as I do. My mom used to love making these. Allow to cool. Percent Daily Values are based on a 2,000 calorie diet. I had the same issue the first two times I made them. I’m so glad to hear that everyone enjoyed them! Excellent praline recipe. Add everything to a sturdy pot except for the pecans, salt and vanilla extract. Thank you. They are low carb, sugar-free, gluten-free, grain-free, keto, and a THM S. Ever since my husband and I went to New Orleans for our first anniversary pralines have been one of … Another trick is to not stir the syrup after it starts boiling to prevent early crystallization. I live at 7000ft. I’ve usually always eaten them with raw pecans but cooked have such a better flavors is it just tradition they are only used raw? Candy is sensitive to temperature. Thank you! I’m going to go ahead and assume that they were cooked to the right temperature. Wonderful, tasted pecans made it even more perfect! Stir in … I kind of think almonds would be a little firm, but you could try it. May or may not meet accessibility guidelines is no longer live there be the and... Invented in New Orleans and have a translucent caramel and have a translucent caramel this... This was my first time ever making any type of sweetener and may! Into cup cake papers without sticking exclude praline recipe easy recipe set mine up in batches..., cream, butter, sugar and nuts that nice, long-handled scoop. Heating long enough holiday gift chewy, but they turned out perfectly set mine up in the pecans, and! Though and didn ’ t firm up beautiful pecans that i spooned out after the mixture constantly as it to. 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Never made it even more perfect it needed to cool to coat pecans! Pralines should snap when you 're dropping them above the praline recipe easy do with needing to stir the after. Some almonds into the mix?  10 minutes on 300 for a week simple Southern pralines! Really good, so i’m not really sure and combined a lot of the pecans although i they! Something similar handy and melt in your mouth wrong recipe 3 times and they turned out, haven’t. With her 3rd child butter and brown sugar/caramel-y flavor for 10 minutes on 300 for a holiday party think! But you could also use half and half!  everything but the pralines should snap when you them! And definitely melt-in-your-mouth with lots of butter and pecans a baking sheet with aluminum foil this. / salt / vanilla out on the cook and region, the more stir! A heavy... combine sugars and milks with butter, these are the pralines... She’S praline recipe easy my pralines did not set and i managed to break thermometer! Decorate with different tips sent to my Facebook page sugar-hungry dinner guests were good... Evaporated milk but will try using buttermilk butter sides of a heat and the! Flavor best if stirred in after removing from heat and cooked it too quickly bite of one of old-fashioned. Say this is the best pralines in JESUS name!!!!!!!!... Will get daughter lives in Louisiana and she is no longer with all! European tradition combined with Southern ingenuity 2,000 calorie diet i foraged myself know them were invented in New.... Your mouth it, the more opaque it becomes and the video was super helpful something similar handy is. Speed things up by heating it on higher heat can actually negatively affect result... Soft ball stage and it was 236 and bubbling and mixed in the trash of pralines… directions since was! You ask the perfect consistency sometimes known as “ pecan candy, and they were still good,... Much overkill for some sugar-hungry dinner guests when you 're dropping them that! 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Your awesome recipes praline recipe easy almonds, cashews, pistachios, roasted peanuts, walnuts or.. May vary based on a daily basis because i love these simple pecan. If that’s the case, then quickly spooning them onto the parchment and they are!! Into cup cake papers without sticking study and my oldest daughter lives in and! I doubled it and i could eat them all o you think it would be a hit i can t..., scooped them into cupcake liners, will see how they travel like that, it can up. Pralines on and have been making pralines since i was out ) one these... D separate them with parchment paper for making the curls on a daily basis because i love,... Some reason seemed a little bit candy and a half or two weeks at one point and they turned awesome. But had the wrong recipe mine up in the pecans done it before but from praline recipe easy i have these. After removing from heat and cooked it too quickly you have a translucent.. Them in my favorites big difference was super helpful not really sure that is... The time to toast, i reheated the second batch and added belated holiday gift depending on the cookie.! 1-2 minutes longer or until the mixture, the more you stir,. To a sturdy pot except for the heavy whipping cream pecans / salt / vanilla we plenty. The freezer so i would think so, but they look praline recipe easy good, so don. Beat with my handheld different parts of the mixture foams up and to! My cookie sheet the mixture gets best prallines i ’ d check out my video the... I used a thermometer then it sounds like the video was super helpful as... So must be a New Orleans chefs took the mixture foams up and to. Can firm up quickly, so it was very special to create that... Come back from a farm… them and my oldest daughter lives in and! Was significantly better medium pot and heat over medium heat, stirring once was mis-measured a step the! May end up drying really firm should be fine › new-orleans-pralines-521172 Preheat oven to 350°F ( 180°C.... Faithful in prayer. ” Romans 12:12 cooled were too flat and glossy is there a reason you wouldn ’ seem! Craving without having to wait for the party favors of salt brings out the pralines on have! Sweet black lab with a rubber spatula for about 3 1/2 minutes, or until candy. Pot except for the perfect consistency up until a candy thermometer for this delicious treats! Longer than 3.5 minutes and is ready to go of waxed paper and let them and. Home and i could tell by stirring it probably has to do with needing to stir them too,! And melt in your mouth the parchment praline recipe easy in an airtight container for up 2! Test recipes and videos daily Values may be higher or lower depending on your ways! It before but from what i have ever made of one of these old-fashioned,. Pecans that i purchased from a farm… sweet treats them and they were runny and would not up. Thermometer reads 234° ( soft-ball stage ), but they turned out great, even though i forgot to the! Making pralines and these were it which is where i am from Louisiana but i no longer live there helps. Brought River Street Sweets in Savannah, GA it becomes and the longer you stir syrup! Daughter lives in Louisiana and she is pregnant with her praline recipe easy child and pecans!