How to Make Pralines

It's a little bit difficult to describe pralines. A Southern treat, they are about 70 percent candy, 20 percent cookie and 10 percent pure delight. This recipe makes about three dozen.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 cup milk
• 1 cup granulated sugar
• 1/2 cup heavy creams
• 3/8 pound unsalted butters (1 1/2 sticks)
• 1 tbsp vanilla extract
• 1 tbsp molasses
• 2 cups pecan halves
• 1 cup light brown sugar
• 1 cup chopped pecans
• 1/2 cup heavy creams
• 1 cup milk
• 2 cups pecan halves
• 1 tbsp molasses
• 1 cup chopped pecans
• 1 cup granulated sugar
• 3/8 pound unsalted butters (1 1/2 sticks)
• 1 tbsp vanilla extract
• 1 cup light brown sugar

1. Melt the butter in a heavy pot and add the sugars and cream. Stir together.

2. Bring to a boil and add the milk, molasses and pecans. Cook for about 3 minutes at medium heat.

3. Add the vanilla and continue cooking, stirring constantly.

4. Cook over medium heat for about 20-30 minutes or until done.

5. Shut off the heat and use a large spoon to drop even amounts of the batter onto a buttered cookie sheet. Work very quickly at this point, because the batter will cool rapidly and harden.

6. Make each praline about half an inch thick.

7. Cool at room temperature, then store in a sealed container.

Tips & Warnings

• Pralines do not cook for a precise amount of time. You will need to test for doneness.
• The most accurate way to tell if they are done is to use a candy thermometer. When the mixture reaches 240 degrees, it's ready.
• Another option is to drop a spoonful into a bowl of ice water, then squeeze it with your fingers. It should feel like hard rubber.
• To clean the pot and spoons, boil water in the pot with the spoons in it and the sugar will dissolve.
• Be very careful when working with the hot praline batter. It is extremely hot and can burn your skin.

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[penandra]

on 12/22/2008 The ingredients in the column on the right are WAY OFF! If you follow this recipe with those amounts, you will NOT have pralines (although with what's on the list, it should still taste mighty fine) and the instructions leave out the heavy stirring that is necessary after the ingredients have come to the right temperature. Find another recipe to follow --- THIS ONE WILL NOT WORK!

[alyssaink]

on 5/25/2007 I recently visited New Orleans and have been dreaming about making pralines ever since. I've never made candy before, but these sound so doable. And yummy, of course! Can't wait to try them out.