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  • Pecan Pralines

    Does anyone have a tried and true praline recipe? I had one today and it is called "Chewy Caramel Praline" and here are the ingred. evap. milk, corn syrup, sugar, pecans, cream, butter. I tried making these with a different recipe and they were grainy, I like the chewy. Thank you for your help! appreciate all of you. Happy Holidays.

  • #2
    Chewy Praline Bars


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 3/4 c unsifted all-purpose flour
    1/2 tsp salt
    1/3 c unsalted butter -- room temperature
    1/3 c solid vegetable shortening
    1 1/2 c packed light brown sugar
    1 egg
    1 tsp vanilla
    1 c chopped pecans
    1 c white vanilla-flavored baking chips

    Heat oven to 375. Coat 15x10x1-inch jelly roll pan with cooking
    spray. Combine flour and salt in a small bowl.

    Beat butter, shortening and brown sugar in large bowl until smooth and
    creamy. Beat in egg and vanilla. Stir in flour mixture and pecans.
    Spread in prepared pan.

    Bake in 375 oven 15-20 minutes, until lightly browned and wooden pick
    inserted in center comes out clean. Cool pan on rack.

    Meanwhile, heat the baking chips in the top of a double boiler over hot,
    not boiling, water, stirring until chips are melted and smooth. Drizzle
    cookie with melted chips.

    Cut into bars. Store in tightly sealed plastic container with sheets of
    waxed paper between layers. If not serving right away, do not cut or
    drizzle with chips. Cover tightly with heavy-duty foil; seal in
    heavy-duty plastic bag, or place pan inside a large plastic container
    and seal; freeze. To serve, bring to room temperature, then drizzle
    with melted white baking chips.
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    • #3
      These are not the chewy ones, but they're pretty good.

      PECAN PRALINES

      1 (1LB) BOX DARK BROWN SUGAR
      1/2 CUP EVAPORATED MILK
      PINCH SALT
      1 HEAPING TBSP BUTTER, NOT MARGARINE
      1 TSP VANILLA
      2 CUP PECAN HALVES

      COOK FIRST 3 INGREDIENTS UNTIL SOFT BALL STAGE. REMOVE FROM FIRE, ADD BUTTER AND VANILLA. BEAT HARD UNTIL BUTTER MELTS. ADD PECANS WHEN STARTING TO GET THICK. SPOON BY HEAPING SPPONFULLS ON FOIL.

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      • #4
        I seen this posted at SL by Pinkflamingo, sounds extremly good! (I saved to try!!!)

        TEXAS MILLIONARES
        1 (14-ounce) package caramels, unwrapped
        2 tablespoons butter or margarine
        2 tablespoons water
        3 cups pecan halves
        1 cup (6 ounces) semisweet chocolate morsels
        8 (2-ounce) vanilla candy coating squares

        Cook first 3 ingredients in a heavy saucepan over low heat, stirring constantly until smooth. Stir in pecan halves. Cool in pan 5 minutes.
        Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes until firm.

        Melt morsels and candy coating in a heavy saucepan over low heat, stirring until smooth. Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper. Let stand until firm.

        Makes approx. 4 dozen

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        • #5
          Maybe one of these recipes. Not tried and true.


          SOFT, CHEWY, PECAN PRALINES

          1/2 cup butter, melted

          Add to butter,
          1 cup brown sugar
          1/2 cup white syrup
          2/3 cup sweetened condensed milk

          Cook to 245 degrees in heavy pan over low to medium heat, stirring often

          This will take about 15-30 minutes

          Remove from heat

          Stir in 1 1/2 cups pecans, either halves or coarsely chopped

          Drop by tablespoons onto buttered cookie sheet.

          Will make approximately 30-40 pralines, depending on size

          Hint. The longer past 245 degrees these are cooked, the harder they are.

          Test candy thermometer in boiling water (212 degrees) to be sure of it's accuracy.

          ************************************
          CHEWY PECAN PRALINES
          Source: Texas Pecan Growers Association
          From: Richard Bland College Library Staff and The Friends of Richard Bland College Cookbook

          In a heavy 4-quart sauce pan, heat:
          1 cup sweet butter
          1 lb. light brown sugar, firmly packed
          1 cup light corn syrup
          1 can sweetened condensed milk (14 oz)
          1/8 teaspoon Salt

          Bring to a rolling boil, stirring continuously until candy thermometer reaches 250 degrees.

          Remove from heat, stir into mixture:
          1 teaspoon vanilla
          2-4 cups of pecans

          Allow to cool for 10 minutes. Drop by the tablespoonful on a lightly greased cookie sheet.
          When cooled, wrap individually in wax paper or plastic wrap. Makes 45 medium pralines.
          Freezes well.

          Deweydecimal
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