PRALINES
This deeply Southern and unapologetically sweet candy recipe came to the Times by way of Julia Reed in an article about making edible holiday gifts. Her friend, Mary Cooper "can do anything: she canes chairs, she's an excellent gardener, she even makes her own cheese. And at Christmas she always makes me the best pecan pralines I have ever tasted." Ms. Cooper was kind enough to share her recipe with Ms. Reed who, in turn, shared it with us. As you spoon the warm praline mixture onto the parchment paper, work quickly. It dries in a snap. Some have been known to sprinkle the tops of the wet pralines with flaky sea salt before they harden.
Provided by Julia Reed
Categories project, dessert
Time 1h
Yield 2 dozen
Number Of Ingredients 6
Steps:
- In a deep, 2-quart heavy saucepan, combine the brown sugar, granulated sugar and milk and cook over medium heat, stirring constantly until the sugars melt. Cook, stirring frequently, to keep mixture from bubbling over, until a candy thermometer reads 228 degrees. Add the pecans and butter and stir until butter melts. Continue cooking until thermometer reaches 232 degrees. Remove from heat and stir in the vanilla. Allow to cool, stirring occasionally, until the mixture loses some of its gloss.
- Spoon the praline mixture onto parchment paper, forming 24 thin patties, each about 2 inches in diameter. Let cool at least a half hour. Wrap individually in wax-paper squares.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 8 milligrams, Sugar 18 grams, TransFat 0 grams
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Emebet Weldya
[email protected]These pralines are amazing! They're the perfect combination of sweet and nutty. I can't stop eating them!
Md Sheraj
[email protected]I've made this recipe several times and it always turns out great. The pralines are always creamy and flavorful. I love that I can use different nuts to change the flavor profile.
Deanna rodd
[email protected]These pralines were a bit too soft for my taste, but they still tasted good. I think I'll try cooking them for a little longer next time.
Md khokon Shak
[email protected]I love this recipe! The pralines are always perfect and they're so easy to make. I've even started making them as gifts for my friends and family.
Paula Higgins
[email protected]These pralines were delicious! I used a mix of pecans and walnuts, and they turned out perfectly. I'll definitely be making them again.
MD Shihab Ali
[email protected]I'm not a huge fan of pralines, but these were actually really good. They were the perfect balance of sweet and nutty.
Poping Shortcake
[email protected]These pralines are so good! I love the combination of sweet and salty. I'll definitely be making them again.
Milon Gazi
[email protected]I followed the recipe exactly, but my pralines didn't turn out right. They were too hard and brittle.
umair gul
[email protected]These pralines were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
David Konadu
[email protected]I've never made pralines before, but this recipe made it so easy. They turned out delicious and were a big hit with my family.
Oshawn Marsden
[email protected]These were so easy to make and they turned out great! I used a silicone baking mat, which made cleanup a breeze.
Regina Waweru
[email protected]I've made pralines before, but this recipe is by far the best. The pralines came out so creamy and flavorful. I used pecans, but I think walnuts would also be delicious.
Maria's math care
[email protected]These pralines were a hit! They were so easy to make and turned out perfectly. I used a candy thermometer to make sure the sugar syrup reached the right temperature, and I think that was key to their success. They're the perfect balance of sweet and