Pralines: traditional and microwave
Pralines are a uniquely southern candy that melt in your mouth (and aim directly for your hips). The smooth, creamy flavor is heightened by the warm pecans of a freshly made batch of pralines. It is worth it to try to pass along the goodness as soon as possible after you make them. Few flavors can match that warm pecan taste.
To make things interesting, I have looked up four different praline recipes. You can see the similarities between them all. Two of the recipes are for the microwave and two are for the hob (stove top). Both methods accomplish the goal of warm pecan goodness, but the microwave methods are great for those that do not like to fuss with a candy thermometer.
My last hint: you can never ruin a batch of pralines. If the mixture does not set up for you, package it in a jar and use it as an ice cream topping. It is bliss in a bottle.
Microwave Pralines
3/4 cup buttermilk
2 cups sugar
2 cups halved pecans
1/8 t salt
2 T butter
1 t baking soda
Stir together buttermilk, sugar, pecan halves, salt and butter in a 4 or 5 quart dish. Cook on high (100%) for 12 minutes, stirring at 4 minute intervals stir in baking soda until foamy. Cook on high for 1 minute. (This last step gives the pralines a caramel color.) Beat mixture until tacky (about 1 minute). Drop by teaspoonfuls on a sheet of foil. Allow to cool then peel from foil.
Microwave variation two:
1 cup brown sugar
1 cup sugar
½ cup light corn syrup
1/4 cup water
1 and ½ cups coarsely chopped pecans
1 tablespoon butter or margarine
1 teaspoon vanilla extract
In medium glass microwave bowl, combine sugars, corn syrup and water; heat in microwave 7 to 9 minute HIGH until mixture reads 238-F (soft ball stage) when tested with a candy thermometer. Stir in pecans, butter and vanilla. Let stand 2 minutes. Drop by tablespoonful onto well greased wax paper lined cookie sheet; chill until set.
For those that like to make their candy on the hob, here are two recipes for old fashioned in-a-pan candy making.
First up is crunchy pralines - prepared from Cookbook Louisiana Real and Rustic by Emeril Lagasse.
1 pound (packed) light brown sugar (about 2 - 1/2 cups)
2 T butter
1/4 cup water
2 cups pecan pieces
Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar. Continue to stir for 3 to 4 minutes. The mixture will begin to boil. Add the pecans and continue to stir for about 5 minutes.
Remove from the heat. Drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife. Pralines may be stored in an airtight container at room temperature for about 2 weeks.
Stovetop variation two:
2 cups sugar
2 cups firmly packed light or dark brown sugar (the type of brown sugar used will determine the color of pralines)
1 cup evaporated milk
2 cups pecan halves
In a large saucepan over medium heat, combine sugar, brown, sugar, and evaporated milk; cook, stirring constantly until the candy thermometer reaches 236 degrees F. or when a small amount of sugar mixture dropped into very cold water separates into hard but not brittle threads. Immediately remove thermometer and remove sugar mixture from heat; set saucepan in a large pan of cold water to cool.
Butter a large sheet of wax paper; set aside.
When sugar mixture has almost cooled, beat with a spoon 1 minute or until it begins to lose it gloss. Immediately stir in pecans and drop by tablespoonfuls onto prepared buttered wax paper. NOTE: Work quickly before mixture sets. If it thicken up, just place pan back on low heat to re-soften. When pralines cool and become firm, wrap individually in aluminum foil or plastic wrap and store in a covered container.
Sphere: Related Content
