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Classic
Pralines of New Orleans
You most certainly have often heard of,
that one should partake when visiting
New Orleans Mardi Gras.
Praline
is a family of confections made from nuts
and sugar syrup, and of a pastry ingredient
made from them.
In
Europe, the nuts are usually almonds or
sometimes hazelnuts. In Louisiana and
Texas, pecans are almost always used,
and cream is often incorporated into the
mixture.
As
originally invented in France, pralines
were whole almonds individually coated
in caramelized sugar, as opposed to dark
nougat, where a sheet of caramelized sugar
covers many nuts. The powder made by grinding
up such sugar-coated nuts is called 'pralin'
or 'praliné' in French, and is
an ingredient in many cakes and pastries.
In
most other countries the word 'praline'
is used to mean this powder, or even a
paste, often used to fill chocolates,
hence its use by synecdoche in The Netherlands,
Germany, and Belgium to refer to filled
chocolates in general. In Great Britain,
the term can refer either to praline (the
filling for chocolates) or, less commonly,
to the original whole-nut pralines.
Pralines
Pralines were named for the French diplomat
César du Plessis-Praslin, later
Duc de Choiseul. The praline (originally
spelled prasline) is said to be named
after the French soldier and diplomat
Marshal du Plessis-Praslin (1598-1675),
whose cook supposedly invented it. The
cook, Clément Lassagne, after retiring
from the marshal's service, is said to
have founded the Maison de la Praline,
a confectioner's shop which still exists
in Montargis, 110 km south of Paris. The
name has certainly existed since the 18th
century, but there is no secure connection
with the Marshal or his cook.
And
now you can make them at home.
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In
a heavy iron pan, combine 2 cups of the
sugar with the cream and butter, and bring
to a boil over medium heat.
In
a separate heavy pan, melt the remaining
sugar and cook it until it is caramel-colored.
Add the cream, butter and sugar syrup
to the caramel mixture. Add pecan halves,
and cook the mixture to the soft-ball
stage — 235 degrees F on a candy
thermometer.
Remove
the pan from the heat and beat the mixture
until it thickens. Drop spoonsful of the
mixture onto wax paper to form pralines
about 2 to 3 inches in diameter. Let the
pralines harden.
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In
saucepan, combine buttermilk, sugar, baking
soda and salt. Bring to a boil and simmer
slowly until mixture forms a hard ball
when dropped into cold water. Do not stir
more than necessary during this cooking
period.
Remove
from heat; add pecans and vanilla extract.
Beat until dull. Drop by tablespoons onto
foil. Let stand at least 30 minutes to
cream and harden.
NOTE:
Humidity will cause pralines to become
sugary.
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Combine
sugars, water, corn syrup, vinegar and
salt in a 2-quart saucepan. Boil over
high heat for three minutes, but do not
stir.
Remove
from the heat, add butterscotch morsels
and beat until smooth and morsels are
melted. The mixture will be thin. Stir
in nuts and drop by tablespoonsful onto
ungreased foil or brown paper. Mixture
may be thinned with warm water, a little
at a time, if necessary. Let pralines
stand at room temperature to set or chill
in the refrigerator.
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2
cups granulated sugar
1/4 cup water
4 cups freshly-grated coconut
1/2 teaspoon red food coloring (optional)
Use
a copper or other heavy saucepan. Put
sugar into the saucepan with the water
and let it boil well. When it begins to
form a syrup, remove it from the heat
and stir in the grated coconut. Mix thoroughly
and return the pan to the heat. Be careful
to stir the mixture constantly from the
time you add the coconut. Cook it for
2 to 3 minutes; it will begin to bubble
and should have reached the thread stage
on a candy thermometer. This will be sufficient
cooking if you wish the pralines to be
light and flaky. Add the coloring, if
using, just before taking the mixture
from the heat.
Have
ready a wet marble slab or buttered platter.
Take a kitchen spoon and use it to drop
spoonsful of the mixture onto the slab
or platter, spreading them out with a
fork until they form neat round cakes
about 1/4 inch thick and 4 or 5 inches
in diameter. Let them dry, then take a
knife and gently raise them from the slab
or dish.
Back
to Top
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Combine
sugar, baking soda, buttermilk and salt
in large saucepan. Cook, stirring frequently,
until candy thermometer registers 210
degrees F.
Add
butter and pecans. Cook, stirring constantly,
to 230 degrees F.
Remove
from heat and stir in bourbon; cool one
minute. Beat by hand until mixture begins
to thicken (about 5 minutes). Drop by
tablespoon onto wax paper; let stand until
firm.
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Grease
wax paper sheet with butter, then set
aside.
Combine
sugar and next 5 ingredients in a large
heavy saucepan. Cook over low heat, stirring
gently, until butter melts. Cook over
medium heat, stirring constantly, until
mixture reaches soft ball stage (238 degrees
F), about 15 minutes.
Remove
from heat; stir in pecans and flavorings.
Beat with a wooden spoon just until mixture
begins to thicken. Working rapidly, drop
by rounded tablespoonsful onto prepared
wax paper. Let stand until firm.
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Boil
brown sugar, molasses, cream and butter
together, stirring all the time, until
the sugar dissolves. Continue boiling
without stirring until a soft ball is
formed when a drop is placed in cold water.
Remove
from the heat, add the vanilla extract
and nuts, and stir the mixture until it
begins to crystallize. Drop spoonsful
of the mixture in small heaps on buttered
baking sheets, leaving enough room between
the pralines for them to spread slightly.
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In
a saucepan combine all ingredients except
marshmallows and pecans. Cook until a
small amount of the mixture forms a soft
ball when dropped into cold water. Stir
to prevent burning.
Add
marshmallows and stir until melted. Remove
from heat and add pecans. Beat until mixture
loses some of its gloss. Place wax paper
over cloth and drop pralines by spoonsful
on the paper. Makes 3 dozen.
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Place
sugar, half-and-half, salt and Karo®
syrup in saucepan and stir constantly
until mixture boils. Add orange juice
slowly and continue cooking until mixture
reaches soft ball stage (240 degrees F
on candy thermometer). Add orange rind
and cook until it again reaches 240 degrees
F.
Add
butter, vanilla extract and food coloring.
Cool. Beat until mixture holds its shape.
Add pecans. Drop on wax paper. Store in
tin or plastic container. Makes about
1 1/4 pounds.
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In
heavy saucepan mix together sugars and
Dr. Pepper. Cook over low heat. stirring
constantly until all sugar is dissolved,
then cook stirring occasionally until
soft ball stage (238 degrees F) is reached.
Remove from heat, add marshmallows and
nut meats together. Beat hard for 1 to
2 minutes until mixture starts to cream.
Drop on wax paper in small balls, about
1 tablespoon at a time. They should flatten
out around the edges leaving mound of
nut meats in the center.
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1
cup brown sugar
4 tablespoons butter
1 cup half-and-half
2 tablespoons light corn syrup
2 tablespoons dark rum
1 cup pecans, chopped
Butter
a cookie sheet. Place all ingredients
in a small stainless steel pan and bring
to a simmer over medium heat, stirring
frequently to prevent burning. Cook gently
until the mixture thickens enough so that
a spoonful dropped on the buttered sheet
holds together, about 30 to 40 minutes.
Using
a large spoon, drop mounds of the candy
on the sheet and allow to cool. If the
candy does not harden sufficiently, refrigerate
it for 2 hours. Makes 8 pralines.
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Preheat
oven to 350°.
Line a 15x10x1-inch jelly roll pan with
graham crackers. Bring butter and sugar
to rolling boil; boil 2 minutes. Remove
from heat. When bubbling subsides, add
chopped pecans.
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Place
2 cups sugar and milk in a large saucepan.
Cook slowly, stirring often. At same time,
put the 1 cup sugar in another saucepan
on low heat; stir until melted. Pour slowly
into the milk and sugar that should be
ready to boil; stir while adding. Cook
slowly until a firm ball will form when
dropped into cold water (238 degrees F
on a candy thermometer).
Set
off the heat. Add vanilla extract, pecans
and butter. Beat or stir until this begins
to thicken. Drop by spoonsful on wax paper.
They should set up immediately.
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Mix
pudding, sugar, milk and oil in a saucepan.
Bring to a boil. Boil slowly for 10 minutes
to bring the mixture to the soft-ball
stage.
Beat
until mixture slightly thickens. Add pecans.
Drop by spoon onto wax paper. Let cool
about 30 minutes.
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1
1/2 cups granulated sugar
8 to 9 ounces piloncillo, softened and
chopped
1/2 cup plus 2 tablespoons whole milk
6 tablespoons butter
1 1/2 cups pecan pieces, toasted
1/2 teaspoon ground canela (cinnamon)
2 teaspoons vanilla extract
Grease
a 24-inch sheet of wax paper. Set it on
several thickness of newspaper.
Combine
all ingredient except the vanilla extract
in a heavy saucepan. Bring to a boil slowly
so that the piloncillo melts and continue
cooking, stirring constantly, until the
mixture reaches the soft ball stage, 238
degrees F.
Add
vanilla extract, remove the pan from the
heat, and continue stirring as the candy
cools. When the mixture becomes creamy
and cloudy, and the pecans remain suspended
while stirring, spoon the mixture onto
the wax paper. You can make pralines of
any size. Work quickly, before the candy
hardens in the pan. The pralines set as
they cool.
These
are best the day they are made, but they
will keep for several days if tightly
covered. Use leftover pralines by crumbling
them over ice cream.
You
can also pour the praline mixture into
a pan and cut it like fudge.
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Place
sugar and milk in a heavy 2-quart saucepan
and bring to a boil. Add yams. Cook until
mixture reaches 235 degrees F (soft-ball
stage). Remove from heat and add pecans,
butter and vanilla extract. Let cool.
Beat
and pour into a buttered 8-inch square
dish. Allow to completely harden. Cut
and serve.
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Heat
oven to 350°. Arrange graham crackers
in single layer in ungreased 15x10x1-inch
jelly roll pan. Heat brown sugar and margarine
to boiling; boil and stir for 1 minute.
Remove from heat; stir in vanilla.
Pour over graham crackers, spreading evenly;
sprinkle with pecans. Bake until bubbly,
about 8 to 10 minutes. Cool slightly and
cut into squares.
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In
a deep, microwave-safe bowl, mix together
brown sugar, whipping cream, and corn
syrup. Microwave on High for 13 minutes.
Mix in butter until well blended. Then
stir, stir, and stir until mixture begins
to cool and get creamy. Stir in chopped
nuts. Drop by tablespoonfuls onto waxed
paper to cool.
"The most fantastic, EASY candy you
can make... sinfully delicious and habit
forming. I have only seen this fail once,
and then the disaster was the most marvelous
gooey pecan praline ice cream topping."
Original recipe yield: 3 dozen.
Prep Time:20 MinutesCook Time:13 MinutesReady
In:35 MinutesServings:18
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Creamy
Handmade Pralines
Try Mrs. Wheat's Treats today for fresh,
quality southern confections
www.mrswheatstreats.net
Homemade
Pralines - fresh
Original, Chocolate or Rum flavor Baked
to order and fresh
www.cajungrocer.com
Pralines-R-Us
Louisiana pecan pralines handmade to order.
One and two pound gift tins available.
http://pralines-r-us.safeshopper.com/
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