Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
-Pecan Pralines-.
Melt butter over medium
1. For crust, in a medium bowl
ARIATIONS: If desired, double the recipe for pecan topping.
You can substitute
Mix sugar, butter and milk.
Cook until it forms a soft ball in cold water.
Stir often to keep from scorching.
Add vanilla, cinnamon and pecans.
Beat until almost cold.
Drop by spoonfuls onto waxed paper.
Start pouring pralines, while beating, before mixture gets too firm.
I always double this recipe, because they're gone before I finish if I don't!
Double recipe makes 40 pralines.
ax paper in between.
Pralines are extremely fragile, handle with
Lay wax paper on top of folded newspaper.
You will need two pieces about 12 to 18 inches long (the newspaper will help the pralines release after cooling).
Mix sugars, milk, butter and pecans in saucepan over medium high heat until mixture comes to a boil.
Boil exactly 1 1/2 minutes and while continuing to stir. Remove from heat and stir for another 30 seconds.
Add vanilla and beat until mixture cools to the thickness of cream.
Immediately spoon out onto wax paper.
Allow to cool a few minutes.
May not be doubled.
Mix sugar, salt, milk and Karo syrup in heavy 3-quart pan and cook to soft ball stage.
Add butter and vanilla.
Beat until cool.
Add pecan halves and drop by tablespoons onto wax paper. When firm, store in closed container.
You've never tasted candy until you've had a pecan praline.
They are sinfully delicious and rich and this recipe is more sinful than most.
Enjoy!
Butter sides of a pan.
In a large heavy saucepan, combine sugar, baking soda and salt.
Stir in buttermilk and corn syrup. Bring to a boil over medium heat.
Stir constantly.
Cook and stir to soft ball stage or 234\u00b0.
Remove from heat; add butter and pecans.
Beat until thick enough to drop on a buttered cookie sheet.
If it begins to get too thick, add 1 teaspoon hot water. Makes about 45 pralines.
They taste like the famous pralines of New Orleans.
ell with a wooden spoon for no more than 1 minute
Mix sugar, milk and soda thoroughly and cook over medium heat until small amount tested in cold water forms small ball.
Add butter and return to heat until butter has melted.
Remove from heat; add vanilla and beat until mixture begins to thicken.
Add pecans; mix thoroughly and drop in thin patties onto waxed paper or foil.
Yields 20 to 24 pralines.
Mix sugar, salt, milk and Karo syrup in heavy, 3-quart pan and cook to soft ball stage.
Add butter and vanilla.
Beat until cool.
Add pecans and drop by tablespoon onto wax paper.
When firm, store in closed container.
Makes approximately 2 dozen pralines.
In large, heavy saucepan, combine the sugar, soda, buttermilk and salt.
Cook over high heat for 5 minutes or to 210\u00b0 on candy thermometer, stirring frequently and scraping bottom of pan.
Add butter and pecan halves; continue cooking, stirring constantly, scraping bottom and sides of pan until candy reaches a soft ball stage (234\u00b0), about 5 minutes.
Remove from heat and cool slightly.
Beat until thick.
Drop from tablespoon onto wax paper and let cool.
In a large saucepan, combine sugar, soda and salt.
Stir in buttermilk and syrup. Bring to boiling over medium heat, stirring constantly. Cook and stir to soft ball stage (234\u00b0).
Remove from heat. Add butter. Stir in pecans.
Beat until mixture is thick enough to drop from spoon (5 or 6 minutes). Quickly drop from tablespoon onto waxed paper.
If candy becomes too stiff, add 1 teaspoon hot water.
Makes about 45 pralines.
part onto sheet of foil (pralines will spread into large patties
Add soda to buttermilk. Mix sugar, buttermilk mixture, butter, salt and syrup. Cook until it reaches the soft-ball stage when dropped into water or registers about 235 - 240 degrees on a food thermometer.
Add vanilla and pecans; stir rapidly a short time until just thickens. Spoon pralines quickly onto waxed paper.
n counter surface in readiness for dropping patties.)
Stir rapidly
br>Add
2 cups pecan halves, vanilla and butter. Beat
Dissolve sugar in cream and boil to the thread test (228\u00b0), stirring occasionally.
Add butter and pecans.
Cook until syrup reaches soft ball test (236\u00b0).
Cool.
Beat until somewhat thickened but not until it loses its gloss.
Drop by tablespoonfuls onto a greased marble slab or double thickness of waxed paper.
The candy will flatten out into large cakes.
Makes 12 pralines.
Combine sugar and cream.
Boil to 228\u00b0, stirring all the while.
Add butter and pecans.
Cook until syrup reaches 236\u00b0 or soft ball test.
Cool.
Beat until slightly thickened, but not until it loses its gloss.
Drop tablespoon size on double wax paper.
Candy will flatten out to 3 1/2-inch size.
Makes 12 pralines.