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If you're tempted to scrape down the sides, don't do it -- instead, cover the pot a couple of minutes and let the steam wash them down.
Also, we always used raw pecans, not toasted. A pinch of salt brings out the flavor of the pecans. Reviews: Most Helpful Down Triangle. Rating: 4 stars.
I read a lot of the recipes and reviews and combined a lot of ides for this Iused 2 cups pecans - both chopped and whole. Toast them for 10 minutes on for a crunchier praline, stirring once.
Use whole milk or even light cream. Vanilla keeps its flavor best if stirred in after removing from heat. The ice bath was great idea as it needed to cool to coat the pecans the best.
Then I cooled them in the freezer so I could eat them right away because they were yummy. I do not have a candy thermometer so I let the mixture boil for 3 minutes.
I used buttermilk and did not toast the pecans--mine were pretty fresh; I've found that toasted nuts are needed when they are not very fresh.
Also using a mix of broken pecans and intact halves seems to work best for me--I leave most of the halves intact to keep the flavorful pecan oils inside.
I am from Louisiana and had never made pralines myself as I could easily obtain them back home. I now live out west and have not been able to find them in my town.
After the expense of having some shipped from New Orleans a couple of months ago I decided to try this recipe after having reviewed several different recipes.
I am really glad I did. I did not toast my pecans. The best outcome seemed to depend on when I poured them out on the cookie sheet.
The ones that I spooned out immediately were too flat and glossy. The ones that I spooned out after the mixture had cooled were too crumbly.
The ones that I spooned out after the mixture had cooled for minutes were the perfect consistency. I would recommend waiting just a couple of minutes, then quickly spooning them onto the cookie sheet.
I will definitely be making these many times over the holiday season! I didn't bother toasting the pecans although I imagine they would add some nice flavor.
I used a candy thermometer, and after it reached the soft ball stage, I took it off the burner, added the vanilla and stirred quickly. Because the ice bath seemed a little too much overkill for some reviewers and it wasn't setting fast enough for me!
I removed the pan and stirred the heck out of it, then used a small cookie scooper to immediately scoop the stuff onto the foiled pans.
I figured that if these are as sweet as some say, I'd opt for the smaller sizes. They're ready almost immediately! I love baking, but candies have always eluded me in the success category.
Terrific recipe! I made these to give away as Christmas treats but they never made it to the tins. They were devoured by my family in less than 48 hours.
The only thing different that I did was to put the pot of praline ingredietns in a ice water bath prior to spooning them onto the baking sheet.
If you do this make sure you stir the mixture constantly as it forms quickly. The ice bath helps the pralines to set with a smooth texture.
Excellent praline recipe. I have just come back from a trip to Savannah Georgia and brought River Street Sweets pralines home with me.
My family loved them so much they begged me to make some pralines and I have to say this recipe is very close to River Street Sweets. River Street Sweets pralines have a little more depth in flavor.
I used light cream instead of milk. I let them sit 2 to 3 minutes before I poured them onto my cookie sheet. That seemed about the right amount of time Next time I make these I will try using buttermilk.
This is a great praline recipe- I've never made them before and this was the first and will be the only recipe I try! Relatively easy- I'd just note that if you don't wait for the pralines to cool down a bit before spooning them out they'll run all OVER the place and though they will still taste great you'll have a real mess on your hands Pralines rule!
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