Praline Pecans2021-06-23T11:01:00-04:00

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    • AvatarThe Quacker Factory
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      Post count: 285

      Praline Pecans Recipe

      INGREDIENTS:

      • 1 cup (200 g) granulated sugar
      • 1 cup (210 g) light brown sugar
      • ¼ cup (56 g) unsalted butter, cut into pieces
      • ½ cup (120 ml) whole milk
      • 1 tablespoon light corn syrup – Note 1
      • 1 ½ cups (175 g) chopped pecans
      • 1 teaspoon vanilla extract
      • ½ teaspoon salt

      INTRUCTIONS

      • Line two baking sheets with a silicone mat or parchment paper; set aside.
      • Preheat oven to 350°F. Spread chopped pecans onto an unlined baking sheet. Bake for 10 minutes. Set aside to cool completely.
      • Combine both sugars, butter, milk, and corn syrup in a large saucepan.
      • Cook over high heat, stirring constantly until the temperature reaches 230°F on an instant-read thermometer.
      • Add the pecans and continue to cook while stirring until the temperature reaches 237°F.
      • Remove from heat, stir in the vanilla and salt.
      • Let the mixture sit, without stirring, until cooled to 212°F. Once cooled, stir vigorously until thickened to a satin consistency. It should be thick enough to spoon out.
      • Quickly spoon 1 ½ tablespoon portions onto the prepared baking pans and allow them to cool until firm.
      • When pralines are cool and firm, store in an airtight container.

      Notes:

      Light corn syrup is used to prevent the sugar from crystallizing during cooking. It is not the same as high fructose corn syrup. You can use glucose in place of corn syrup or you can omit it altogether.

      If the mixture is too thin and spreads more than you want, stir a little bit more. If the mixture starts to cool too much as you’re scooping, place it back on the warm burner (but don’t turn it on) and let it keep the mixture warmer. I find it helps to stir the mixture after every few scoops.

      Mix it up! Try using different extract flavors or mix-ins to give your pralines a unique flavor.

      Enjoy 🙂

      (This recipe was acquired from bakedbyanintrovert.com)

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