Southern Creamy Pralines

These are so amazing and believe it or not they are pretty easy to make….really! I grew up 90 minutes from New Orleans. I have tried many and I mean many different pralines. Some yum ~ O and some not ~ O, I have tried many countless recipes as well. Some are great if the weather is cool and it has not rained in 10 days and it is not humid. Okay get the drift too many restrictions, ya know. I want a recipe that is going to work ALL of the time no matter what the weather or what ever else is going on in the world….ya know, what I mean. I do not have time or patients for that nonsense. Those of you that know me will get a kick out of this ~ you ready I make them in the microwave I do, I do and they come out each and every time. I never cook any thing in the microwave heee heee many people cannot even find the microwave when coming to my home it is hidden in the cabinets why ~ I do not use it ? Oh goodness, enough on that ~ these pralines are so great, they are creamy, buttery and just plain wonderful. I have been making them this way for 30 years yep LONG time huh!! Try them and you will love them, they are great for gifts or just as a special treat.

Pralines

1 cup packed light brown sugar
1 cup granulated sugar
1/3 cup light corn syrup
1/4 cup water
1 tablespoon butter
1 teaspoon vanilla
1 1/2 cups pecans

Line counter with a large sheet of foil then butter the foil well, this is to place your pralines on so they do not stick. Butter 2 spoons to scoop out hot mixture, place on foil for later use. In a large 2 quart or larger glass bowl, add sugars, corn syrup and water. Place in microwave uncovered, cook on high for 6 – 8 minutes without stirring. I cooked mine for 6 minutes total, you want to get your temperature to 234-240 which is a soft ball stage. I checked with a candy thermometer and was 240 after 6 minutes “perfect”. Stir in butter and vanilla until butter melts. Then add your nuts stir to coat and let stand for 2 minutes, then stir vigorously for another 2 minutes until the mixture thickens and turns from a clear color to an opaque. Drop tablespoons onto the buttered foil, if mixture sets up before finished scooping out, microwave on high for 30 seconds or until it can be stirred. Let candy stand about one hour until completely cooled. Remove from foil and store in an airtight container with parchment paper in between layers.

Note ~ I have made these on the stove top and to my surprise they did not come out as well as in the microwave. Hummmm so they ended up dry and very crumbly not good.
Do not touch the mixture until cooled it is hot and will burn you!!

I would love for you to follow along with Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.

I hope you have a wonderful day!
Angie

Print Friendly