Pralines Recipe

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Pralines

Contributed by: Margie

     Creole confections occupy a unique position in the United States; the most popular of these is the praline. Pralines derive their name from Marshal Luplesis-Praslin (1598-1695) and his butler's recipe for almonds coated in sugar, used as a digestive aid. When Louisiana was settled by French colonists, native pecans were substituted for almonds.

     No lengths were spared by the Creoles to achieve perfection in candy making. Along with their vast collection of Creole recipes, cooks had their own secret method for making the best pralines, which they guarded carefully and handed down from generation to generation.

     Today, pralines are as many and varied as they were in the very beginning.

1 1/2 C. sugar
3/4 C. light brown sugar, packed
1/2 C. milk
6 Tbsp. butter (3/4 stick)
1 1/2 C. pecans, (roasted optional)
1 tsp. vanilla

Combine all ingredients and bring to a "softball stage"* (238 - 240 degrees), stirring constantly. Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

NOTES: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.

*When you place a spoonful into a glass of water and it sticks to the side.

OPTIONS: Praline sauce (add 1/2 cup corn syrup to mixture.) Chocolate covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.

Makes 1-50 Pralines depending on size

Questions about this recipe?