Best 20 Pecan Pralines Recipes

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

YUMMY PECAN PRALINES

Steps:

• Generously grease a large slab or baking sheet.
• In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, 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. Remove from heat and let cool 5 minutes.
• Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

PECAN PRALINES

Steps:

• Generously butter baking sheets.
• In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

TEXAS PECAN PRALINES

Steps:

• Line 3 baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside., In a large heavy saucepan over medium heat, melt cubed butter. Stir in sugars, cream, milk, corn syrup and salt; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes., Remove from heat; stir in pecans and vanilla. Cool, without stirring, to 170°, about 20 minutes. Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes., Quickly drop by rounded tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Refrigerate until completely set, about 1 hour. Store in an airtight container in the refrigerator.

BOURBON PECAN PRALINES

Steps:

• Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

COCONUT PECAN PRALINES RECIPE - (4/5)

Steps:

• Mix sugar, milk, syrup, butter or margarine together in a large saucepan. Bring to a rolling boil & boil for 3 minutes. Remove from heat & add coconut, vanilla & nuts. Stir by hand 3-4 minutes. Drop by spoonful onto waxed paper and let harden. Store pralines in an airtight container.

NANNY'S BASIC PECAN PRALINES

Steps:

• Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
• Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.

SOUTHERN PECAN PRALINES

Steps:

• Coat a baking sheet lightly with no-stick cooking spray.
• Combine brown sugar, granulated sugar, evaporated milk and corn syrup in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly. Cover and boil 1 minute. Uncover. Cook over medium heat, without stirring, to 235 degrees F on candy thermometer. Remove from heat.
• Add shortening, vanilla, pecans and cream of tartar. Stir with wooden spoon until mixture thickens slightly. Do not overstir. Let the mixture stand 3 minutes. Drop by rounded tablespoonfuls onto prepared baking sheet. Cool until firm.

PECAN PRALINES SOUTHERN STYLE

Steps:

• Preheat oven to 325 degrees.
• Spread the pecans on a cookie sheet and place in the oven for 3 minutes.
• Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).
• Line a cookie sheet with parchment paper.
• Fit a heavy-bottomed saucepan with a candy thermometer.
• Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).
• If necessary, stir once to help dissolve the sugar.
• Remove from the heat and let sit for 15 seconds.
• CAREFULLY stir in the vanilla, bourbon, and toasted pecans.
• (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.
• Drop by tablespoonfuls onto the prepared cookie sheet.
• Cool for 20 minutes.

PEANUT BUTTER PECAN PRALINES

Steps:

• In a large, heavy bottomed saucepan, combine the sugars and milk over medium high heat. Stir CONSTANTLY until mixture reasches 228 degrees on a candy thermometer.
• Add butter, peanut butter and pecans and continue to stir until mixture reaches 240 degrees.
• Remove from heat and stir in vanilla.
• Beat VIGOROUSLY with a WOODEN spoon until mixture begins to thicken and lose the glossy appearance.
• Working QUICKLY, drop by rounded tablespoonfuls onto lightly greased aluminum foil.
• Cool completely and store in an airtight container.

PECAN PRALINES

Steps:

• Line a baking sheet with parchment.
• Combine the pecans, granulated sugar, brown sugar, cream, butter, corn syrup and vanilla in a large Dutch oven fitted with a candy thermometer. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook until the candy thermometer registers 236 degrees F, 6 to 8 minutes.
• Remove from the heat and continue stirring for 1 minute; the mixture will begin to thicken. Working quickly, carefully pour the praline mixture onto the prepared baking sheet and spread thin before it starts to set. Allow to cool and harden for at least 10 minutes.
• Break into serving-size pieces. Store in an airtight container.

ANNIE'S PECAN PRALINES

Steps:

• Combine in a large pan the sugar, soda, buttermilk and salt.
• Cook briskly, stirring occasionally, for 5 minutes.
• Add butter and pecans.
• Cook for approximately 5 minutes more, or until mixture reaches softball stage (234ºF).
• Remove from heat and beat until just creamy.
• Drop by spoonsful onto waxed paper.
• Store in airtight containers.
• NOTE: If you put newspapers under the waxed paper, it is easier to remove candy without breaking.

DAD'S PECAN PRALINES

Steps:

• In a large 3 1/2 quart-size saucepan, combine sugar, baking soda, buttermilk, and salt. Cook over high heat for about 5 minutes or until the mixture reaches 210 degrees on a candy thermometer. Stir often scraping the bottom and sides. The mixture will foam up.
• Add butter, pecans, and vanilla.
• Over medium heat, continue cooking.
• Stir constantly scraping bottom and sides until the mixture reaches softball stage (235 degrees on a candy thermometer or spinning a thread).
• Remove mixture from heat.
• Cool slightly (about 2 minutes). Beat with spoon until thick and creamy.
• Drop from a tablespoon onto sheet of alumium foil or wax paper. Let cool. Store in an airtight container.

PECAN PRALINES

Steps:

• Lightly butter two baking sheets or line with waxed paper; set aside. In a saucepan, combine the sugars, milk and marshmallows. Cook and stir over low heat until marshmallows are completely melted. Cook over medium heat, stirring occasionally, until a candy thermometer reads 234°-240° (soft-ball stage)., Without stirring or scraping, pour hot liquid into another saucepan. Add the pecans, butter, vanilla and cinnamon. Stir rapidly until mixture is thickened and creamy, about 3 minutes. Drop quickly by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container.

CREAMY SMOOTH PECAN PRALINES

Steps:

• Combine sugar, syrup, water, and pecans in heavy 3-quart saucepan.
• Stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches soft-ball stage (small amount forms soft ball when dropped into cold water).
• Remove saucepan from heat; add margarine and vanilla.
• Allow candy to cool.
• Whip until mixture gradually changes to lighter color and becomes creamy.
• Drop by tablespoons onto buttered cookie sheet (Push mixture from tablespoon with a teaspoon to hasten dropping before praline becomes too firm to shape).

PECAN LIQUEUR PRALINES

Steps:

• Combine sugars,salt and milk.
• Cook to soft ball stage.
• Add pecans and liqueur.
• Beat until stiff (a min. or so).
• Drop quickly onto wax paper.

MICROWAVE PECAN PRALINES

Steps:

• 1. In a large, microwave safe bowl, combine sugar, cream, salt, margarine, and pecans.
• 2. Microwave 4 minutes. Stir. Microwave 4 more minutes. Let rest for 1 minute. Stir in vanilla and continue to stir 3 minutes more. Drop by teaspoonfuls onto buttered waxed paper. (If mixture is runny, allow to cool 30 seconds more and try again)

TEXAS PECAN PRALINES

Steps:

• 1. Line a cupcake tin with paper liners and spray them with non-stick cooking spray and set aside.
• 2. Place the 5 Tb. of water in a microwave safe cup and heat for 1 min. on high. Combine the boiling water, brown sugar, white sugar, & butter in a saucepan over high heat. Boil mixture for 2 min. or until it reaches 236 degrees or the soft ball stage.
• 3. Quickly remove the mixture from the heat and add the pecans and vanilla and quickly stir mixture for 15 to 30 seconds. Immediately use a Tb. to drop the pralines in the cupcake paper and cool.

PECAN PRALINES

Steps:

• 1. In a heavy pan cook sugars, corn syrup and cream, stirring constantly, add half the butter when the candy first comes to a boil, continue to cook until it reaches 235*F. Remove from heat, add the remaining butter and beat using a wooden spoon 150 strokes, Add vanilla and pecans and continue beating until candy becomes slightly lighter in color and is creamy. This is the important step' While candy is still hot drop by teaspoon full onto a buttered wax paper, it should form a smooth creamy piece of candy. ENJOY

LOUISIANA PECAN PRALINES

Steps:

• 1. Place all ingredients, except pecans, in a saucepan with a heavy bottom and cook over medium heat, stirring until it comes to a boil.
• 2. Then stir occasionally and cook until soft ball forms when a small amount is dropped in cold water. Add pecans; beat well until lukewarm.
• 3. Drop by spoonfuls over waxed paper to cool.