-Pecan Pralines-.
Melt butter over medium
ake and serve.
RECIPE NOTES.
Southern Pecan Praline Cake keeps well
ax paper in between.
Pralines are extremely fragile, handle with
o 325\u00b0.
Thaw pecan pie according to package directions
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!
corn syrup, butter, vanilla, and pecan pieces.
Pour filling into
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.
Pour filling into prepared shell (recipe follows). Arrange pecan halves around the inside edge.
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.
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.
Pour filling into prepared pie shell.
Arrange the pecan halves around inside edges.
Bake at 400\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and bake for 40 minutes or until center is firm.
Cool to room temperature before cutting.
Best served at room temperature or slightly warm.
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, 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 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.
Mix sugar, syrup and butter.
Add eggs and pecans.
Fill unbaked crust with mixture and bake in hot oven 400\u00b0 for ten minutes.
Reduce heat to moderate 350\u00b0 and continue baking for 40 minutes, or until done.
Some variations on this are for adding 1/2 cream or 1/4 c. whole milk. The recipe doubles well for 2 pies, but cut back on pecans.
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.
irtight container.
Makes 12 pralines.
Dissolve sugars in cream and boil to 228\u00b0, stirring occasionally.
Add butter and pecans.
Cook until mixture reaches the soft ball stage.
Cool until barely warm.
Beat until thickened, but still glossy.
Drop by spoonfuls onto waxed paper. The drops will flatten into patties.
Makes 12 pralines.