Posted by sherry on December 04, 2000 at 21:56:17:
In Reply to: ISO Chewy Pecan Pralines posted by John on December 04, 2000 at 21:40:53:
: Searching for a good recipe for chewy pralines. I have a recipe for normal pralines that turned out chewy one time and have never again been able to duplicate the texture. I found a link to this board in a search, but the link took me to suckers, not pralines. Please help if you can. Thank You
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John I have cooked for 40 years, and have had my share of mistakes that turned out great.
Usually if they are soft, syrup was not cooked long enough, also humidity can change recipes.
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TEXAS CHEWY PRALINES
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1 c. white sugar
1 c. light Karo syrup
4 Tbsp. (1/2 stick) butter
1 c. whipping cream
1 tsp. vanilla
4 c. fresh pecan halves
Combine sugar and Karo syrup in a saucepan and cook over
medium heat until the mixture registers 245 degrees on a candy ther-
mometer. Remove from heat and add the butter, stirring until
it dissolves. Slowly add the whipping cream. Return the
mixture to the heat and cook, stirring, until it reaches 242 degrees.
Remove it from heat; add the vanilla and pecan halves. Mix
well. Quickly drop by spoonfuls onto lightly buttered cookie
sheets. Makes 24 pralines.
Copied "Americana" April 1987.
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CREAMY NEW ORLEANS PRALINES
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1 1/2 c. firmly packed light
or dark brown sugar
1 1/2 c. granulated sugar
1 c. evaporated milk
3 Tbsp. butter
1/2 tsp. vanilla extract
2 c. pecan halves
Combine sugars and milk. Place over low heat and stir
until dissolved. Bring to boil; lower heat and cook to 234 degrees.
Remove from heat; add butter, extract, cool to 200 degrees without
stirring. Add pecans. Beat until creamy and candy holds
shape. Drop by large spoonful on buttered surface or waxed
paper. Yields 12 to 18 pralines.
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CONDENSED PRALINES
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1 c. water
3 c. sugar
1 can condensed milk
2 to 3 c. chopped pecans or
whole pecans
Cook first three ingredients in heavy pan, stirring
constantly. An easy way to tell when mixture is cooked, is to
place a small amount in a bowl of cool water. It is cooked
when a ball can be formed with this liquid in the water. Next,
add pecans, depending on individual taste. Continue cooking
and stirring constantly. Watch for sugar to form on sides of
pan as another sign that the pralines are ready. Spoon pra-
lines on waxed paper.
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CREAMY PECAN PRALINES
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1 c. light brown sugar
1 c. white sugar
1/2 c. evaporated milk
2 Tbsp. butter
2 Tbsp. white corn syrup
dash of salt
1 tsp. vanilla
1 3/4 c. pecan halves
1 large sheet waxed paper,
buttered
Mix brown sugar, white sugar, milk, butter, corn syrup
and salt in 2-quart saucepan with wooden spoon. Over medium-
high heat, cook to soft ball stage, about 10 minutes. Test by
dropping a drop of mixture into a cup of cold water. Drop
should be soft when picked up with fingers. Remove from heat;
add vanilla and nuts. Beat until mixture begins to thicken,
about 1 minute. Drop by teaspoon onto buttered waxed paper.
Makes about 2 dozen creamy pralines. Allow to harden, then
store in airtight container.