Creamy Pralines
Submitted by bartelmez
Old-fashioned Southern pralines with brown sugar, evaporated milk, pecans, and a touch of maple. Buttery, crumbly candy that melts the second it hits your tongue.
YIELD
15 servingsPREP
15 minCOOK
15 minREADY
30 minY’all, these pralines are the real deal.
Brown sugar and granulated sugar get cooked with evaporated milk to the soft-ball stage, then stirred with pecans and a whisper of maple flavoring until the mixture thickens into those classic, crumbly-creamy patties that New Orleans candy shops have been turning out for generations.
They come together in about 30 minutes, and the hardest part is dropping them fast enough before the candy sets up in the pan.
Pro Tips
- Use a candy thermometer and watch for 236 degrees. Too low and they won’t set; too high and they’ll be grainy.
- Stir almost constantly while cooking to keep the milk from scorching on the bottom.
- If the candy starts hardening in the pan before you’ve finished spooning it out, set the pan over hot water to keep it workable.
- Let pralines cool completely on waxed paper before stacking them. They need time to firm up.
Ingredients
Directions
Combine sugars, milk, and salt in a 3-quart saucepan.
Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly.
Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken.
Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2½ inches to 3” patties.
To prevent hardening of candy in pan, set over hot water while spooning out.
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