Best 4 Creole Pralines Recipes
Indulge in the sweet, buttery, and pecan-studded delight known as Creole pralines, a quintessential confection from the heart of Louisiana. These delectable treats are perfect for satisfying your sweet tooth or as a thoughtful gift for loved ones. With their rich history and captivating flavor, Creole pralines have earned their place as a beloved Southern classic.
This article offers a curated collection of Creole praline recipes, each with its own unique twist on this timeless dessert. From the traditional method using granulated sugar to the refined technique of using brown sugar, these recipes cater to various preferences and skill levels.
For those seeking a classic Creole praline, the "Traditional Creole Pralines" recipe provides a straightforward approach, while the "New Orleans Creole Pralines" recipe adds a touch of sophistication with its use of dark chocolate.
If you prefer a chewier texture, the "Chewy Creole Pralines" recipe incorporates corn syrup for a softer bite. And for a delightful twist on the original, the "Pecan Praline Bites" recipe transforms these pralines into bite-sized morsels, perfect for parties or as a quick snack.
Whether you're a seasoned baker or a novice in the kitchen, these Creole praline recipes are sure to guide you in creating these delectable treats. So, gather your ingredients, put on your apron, and embark on a culinary journey to experience the charm and flavor of Creole pralines.
CREOLE PRALINES
I got this recipe from a lady I used to work with many years ago when I lived in Baton Rouge, Louisiana, but I never had much luck making them as good as hers until I found a good method for making smooth, creamy pralines. Shirley Corriher of Atlanta, and author of the book, "Cookwise" recommends letting the praline mixture sit five minutes before "beating like crazy." This way, you'll get "billions of tiny crystals and perfectly smooth, creamy candy." Shirley oought to know - before discovering her love for cooking and writing "Cookwise," she was a biochemist at Vanderbilt, which helped her better understand the science behind cooking.
Provided by MSnow
Categories Candy
Time 1h
Yield 36 pralines
Number Of Ingredients 9
Steps:
- Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly.
- When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
- Remove the pan from the heat and allow the mixture to cool for 5 minutes.
- Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
- Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
- Allow the pralines to cool before serving.
CREOLE PRALINES
Provided by Craig Claiborne
Categories dessert
Time 35m
Yield 30 to 36 pralines
Number Of Ingredients 6
Steps:
- Combine all ingredients except pecans in a heavy 3-quart saucepan. Cook, stirring constantly, for 20 minutes after syrup boils.
- Add pecans and continue cooking until mixture reaches 236 degrees on a candy thermometer, or until it forms a soft ball when dropped into cold water.
- Arrange several sheets of wax paper over layers of newspaper.
- Stir praline mixture well. Drop it by tablespoons onto sheets of wax paper. Let cool. Stack pralines in airtight container with wax paper between the layers.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 18 grams, TransFat 0 grams
CREOLE PRALINES
Steps:
- Mix all ingredients [except pecans] in a large bowl and put into microwave oven. Cook on high for 5 minutes. Stir. Continue to cook and stir at 5 minute intervals till mixture comes to a rolling boil. Add Pecans. Continue to cook and stir at 5 minute intervals until mixture comes to a soft-ball stage when dropped in cold water. Mixture will look grainy around edges of bowl. Remove and drop by heaping teaspoons onto waxed paper. Work from the outer edge of bowl as you drop pralines onto waxed paper. Candy in center of bowl will continue to cook as you work, so work fast. Candy should set up in 1-2 hours.
CREOLE PRALINES
This is a recipe from one of our beloved late senators from Louisiana.
Provided by Janis McRae
Categories Candies
Number Of Ingredients 6
Steps:
- 1. Put all ingredients, except pecans, in a 3 quart saucepan. Cook about 20 minutes after boiling starts, stirring constantly. Add pecans and cook until it forms a soft ball in cold water. Stir well and then drop by spoonfuls onto waxed paper. Place a few sheets of newspaper under waxed paper before dropping candy. Allow to harden before removing from waxed paper.
Tips for Making Creole Pralines:
1. Use a heavy-bottomed pot: This will help prevent the pralines from burning. 2. Use a wooden spoon: This will help prevent the pralines from sticking to the pot. 3. Do not overcook the pralines: They are done when they reach the soft-ball stage, or when a small amount dropped into cold water forms a soft ball. 4. Let the pralines cool completely before storing them: This will help prevent them from sticking together. 5. Store the pralines in an airtight container: This will help keep them fresh.Conclusion:
Creole pralines are a delicious and easy-to-make candy that is perfect for any occasion. They are a great way to use up leftover sugar and cream, and they make a lovely gift. With a little practice, you can make perfect pralines every time. So what are you waiting for? Give this recipe a try today!
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