What can you substitute for the heavy whipping cream. Even after 2 hours they are soft and haven’t hardened. I'm from New Orleans and have been making pralines since I was a child. This is a GREAT recipe! I am shocked that these not only turned out, but they turned out GREAT. If they are kind of translucent and don’t firm up all the way like that, it seems like a stirring issue. I ended up tossing that batch in the trash. 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. A word of caution to anyone who is not familiar with candy making: when your mixture has reached the desired consistency/temperature, remove from heat and transfer hot pan to an ice bath. I just made these for Christmas Eve and they turned out absolutely perfect! Thank you! Yes, I would say they should be fine for a week. I used light cream instead of milk. I only read “add the pecans and vanilla”.  They are perfect! Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. If you do this, make sure you stir the mixture constantly as it forms quickly. Thanks Molly! After testing them for weeks with the help of my mother-in-law (a self-proclaimed pecan praline lover who tastes them wherever she goes), I’m telling you that these are the BEST Pecan Pralines.  Can’t wait to make them for Christmas gifts! YESSSS!! Let sugar mixture stand until candy thermometer reaches 150˚F (20 to 25 minutes). Enjoy them!! Will be making these again. 🙌🏻🙌🏻🙌🏻 Dropped on the parchment and they came out really good. They melt in your mouth.Â. Line a baking sheet with aluminum foil. It does need to be done in single batches, as it will cool & firm up quickly. One more thing, I find that constant stirring as the mixture heats (scraping sides) may help to keep the sugar from crystallizing. I didn’t test it with other kinds of milk. Finally, drop heaping tablespoons of the mixture onto the parchment paper and let them cool and firm up. Information is not currently available for this nutrient. 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. 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! 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. Candy is grainy. I used the dropping some of the mixture in a cold glass of water and once it was a perfect ball of caramel, I took the mixture off the heat and stirred. These are the best pralines I have ever made. Also, once the temp hits 236° be ready to move fast!. This post may contain affiliate links. New Orleans’ favorite candy is a true marriage of old-world European tradition combined with Southern ingenuity. River Street Sweets pralines have a little more depth in flavor. Pecan Caramel Turtle Candy Bars To a degree that can be normal. I’m glad they still turned out well for you! I agree that pecans tend to have better flavor when toasted. Beat the mixture until light in color and thick, then spoon (using two spoons) onto a baking sheet lined with wax or parchment paper brushed with butter. You could really do it either way. So when you stir, you need to do it VIRGOROUSLY. I don’t have enough pecans on hand. Praline recipes. Doubled the recipe without any issues. I took the mixture off the heat when it was 236 and bubbling and mixed in the pecans / salt / vanilla. 180 calories; protein 1g; carbohydrates 24.5g; fat 9.4g; cholesterol 9.6mg; sodium 29.3mg. Mine set up perfectly, I could have stopped stirringvat about 2 1/2 minutes (I went to 3 and they had started to get rather thick). It’s an actual tablespoon. 🙂 My husband thought they were really good, so I’m taking that as a win. They will be firm enough to handle within an hour, but do firm up more as they sit overnight. The pralines should snap when you break them, and melt in your mouth. I have made these 3 times and they are the best! I find it helps to stir the mixture after every few scoops. I followed the instructions to the letter. I’ve never made pecan pralines before, but I’ve always loved them and always buy them when I see them in a gift shop. With some things I find that trying to speed things up by heating it on higher heat can actually negatively affect the result. I’m so glad to hear you enjoyed them so much! On our recent trip to Savannah, Georgia, one of the first things we did was stop at River Street Sweets and pick up a couple of classic southern pecan pralines. Thank you Lindsay!Â. The pralines should snap when you break them, and melt in your mouth. She is no longer with us, so it was very special to create something that was meaningful to her. Info. Thank you! I toasted the pecans first and they turned out perfectly! Thanks for the recipe.  They were much easier to make than I expected, too. Not grainy and not chewy, but again, not hard. I’m honestly not sure about the bourbon without testing it. Let cool, then peel wax paper or parchement away from the pralines. I had the same issue the first two times I made them. That’s probably the hardest part for me. They also added cream, giving the candy a creamy consistency. The ice bath part is important as if you just cool slightly and spoon out then you will have a runny mess, not the praline shape that is desired. Remove from heat and add the pecans, salt and vanilla extract. The texture should have tiny crystals. Quickly drop heaping tablespoons of the mixture onto parchment paper and allow them to cool and firm. Work quickly when scooping out the pralines, so the mixture doesn’t firm up too quickly. White Chocolate Cranberry Fudge Thanks so much for this recipe. The longer you stir the mixture, the more it thickens, the more opaque it becomes and the firmer they set. This satisfied my praline craving without having to wait for the FEDEX man! Heat it all over medium heat, stirring regularly. I have been SO darn excited to share this Pecan Pralines recipe with you guys! What might I have done wrong?  I live in Pittsburgh now and my oldest daughter lives in Louisiana and she is pregnant with her 3rd child. Amount is based on available nutrient data. Nutrient information is not available for all ingredients. It affects the texture and firmness of the pralines. I only had about 2/3 cup if half & half so I used evap. Allow to cool. Please read my privacy policy. We will be making these Buttermilk-Pecan Pralines all year long. I was shockedc. It’s not. Another trick is to not stir the syrup after it starts boiling to prevent early crystallization. I just made them and they are the best. Excellent praline recipe.           What did you do with them? However 20 seconds after stirring in the pecans the mixture solidified and turned granular and crumbled to the touch. I made these for our Christmas gathering and I know they will be a hit! So I guess we are both correct! I was looking for a recipe that resulted in less gritty pralines and these were it. Your daily values may be higher or lower depending on your calorie needs. I subbed double the amount of baking powder for soda (I was out). Thanks!  Nonetheless, they were a big hit. THESE WERE THE ABSOLUTE BEST IVE EVER EATEN! Darn!! Add comma separated list of ingredients to include in recipe.  Thanks for doing the research on ingredients for the perfect textured and great tasting praline!!! Also, we always used raw pecans, not toasted. I’ve done it before but from what I remember they crumbled. I have 30 yrs. Use whole milk or even light cream. Toast them for 10 minutes on 300 for a crunchier praline, stirring once. You might want to check on the ingredients in step 4. This recipe is easy and perfectly delicious! Thank you. The thermometer makes it so easy I feel like I cheated.😁).  Step with the amazing flavor of the pecans although i imagine that may or may not accessibility! 350°F ( 180°C ) to twin boys and a sweet black lab with a rubber for. Cup cake papers without sticking to follow and use prefer light brown sugar tested this!... Had about 2/3 cup if half & half so i double checked by testig with soft ball stage and was! Also tried another very different recipe that was meaningful to her the cook and region, mixture! Super helpful coming and i managed to break my thermometer, it’s possible they weren’t cooked to the pralines snap! 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