Best 4 Creole Pralines Recipes
Welcome to the world of Creole pralines, a delectable New Orleans candy with a rich history and incredible taste. These sugary treats, made primarily from sugar, cream, butter, and pecans, have captivated taste buds for generations. With their distinct flavor profile, intricate preparation method, and beautiful appearance, Creole pralines stand as a testament to the culinary artistry of the region. In this article, we embark on a journey to discover the secrets behind crafting the perfect Creole praline, divulging expert tips, traditional techniques, and the fascinating stories entwined with this iconic candy.
Let's cook with our recipes!
CREOLE PRALINES
I got this recipe from a lady I used to work with many years ago when I lived in Baton Rouge, Louisiana, but I never had much luck making them as good as hers until I found a good method for making smooth, creamy pralines. Shirley Corriher of Atlanta, and author of the book, "Cookwise" recommends letting the praline mixture sit five minutes before "beating like crazy." This way, you'll get "billions of tiny crystals and perfectly smooth, creamy candy." Shirley oought to know - before discovering her love for cooking and writing "Cookwise," she was a biochemist at Vanderbilt, which helped her better understand the science behind cooking.
Provided by MSnow
Categories Candy
Time 1h
Yield 36 pralines
Number Of Ingredients 9
Steps:
- Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly.
- When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
- Remove the pan from the heat and allow the mixture to cool for 5 minutes.
- Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
- Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
- Allow the pralines to cool before serving.
CREOLE PRALINES
Provided by Craig Claiborne
Categories dessert
Time 35m
Yield 30 to 36 pralines
Number Of Ingredients 6
Steps:
- Combine all ingredients except pecans in a heavy 3-quart saucepan. Cook, stirring constantly, for 20 minutes after syrup boils.
- Add pecans and continue cooking until mixture reaches 236 degrees on a candy thermometer, or until it forms a soft ball when dropped into cold water.
- Arrange several sheets of wax paper over layers of newspaper.
- Stir praline mixture well. Drop it by tablespoons onto sheets of wax paper. Let cool. Stack pralines in airtight container with wax paper between the layers.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 18 grams, TransFat 0 grams
CREOLE PRALINES
Steps:
- Mix all ingredients [except pecans] in a large bowl and put into microwave oven. Cook on high for 5 minutes. Stir. Continue to cook and stir at 5 minute intervals till mixture comes to a rolling boil. Add Pecans. Continue to cook and stir at 5 minute intervals until mixture comes to a soft-ball stage when dropped in cold water. Mixture will look grainy around edges of bowl. Remove and drop by heaping teaspoons onto waxed paper. Work from the outer edge of bowl as you drop pralines onto waxed paper. Candy in center of bowl will continue to cook as you work, so work fast. Candy should set up in 1-2 hours.
CREOLE PRALINES
This is a recipe from one of our beloved late senators from Louisiana.
Provided by Janis McRae
Categories Candies
Number Of Ingredients 6
Steps:
- 1. Put all ingredients, except pecans, in a 3 quart saucepan. Cook about 20 minutes after boiling starts, stirring constantly. Add pecans and cook until it forms a soft ball in cold water. Stir well and then drop by spoonfuls onto waxed paper. Place a few sheets of newspaper under waxed paper before dropping candy. Allow to harden before removing from waxed paper.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better your pralines will taste. This is especially true for the butter, sugar, and pecans.
- Don't overcook the sugar: The key to making perfect pralines is to cook the sugar to the right temperature. If you overcook it, the pralines will be hard and brittle. If you undercook it, the pralines will be soft and chewy.
- Stir the pralines constantly: Once you add the sugar to the butter, stir the mixture constantly. This will help prevent the sugar from burning.
- Use a candy thermometer: A candy thermometer is the best way to ensure that you cook the sugar to the right temperature. If you don't have a candy thermometer, you can use the cold water test. To do this, drop a small amount of the sugar mixture into a bowl of cold water. If the mixture forms a soft ball, it is ready.
- Be patient: Making pralines takes time. Don't rush the process or you will end up with subpar results.
Conclusion:
Creole pralines are a delicious and decadent treat that is perfect for any occasion. With a little patience and care, you can easily make them at home. Just follow the tips above and you'll be sure to impress your friends and family with your culinary skills.
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