Pecan Pralines Southern Style

"Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe)"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by The Real Cake Baker photo by The Real Cake Baker
photo by PaulaG photo by PaulaG
Ready In:
1hr
Ingredients:
7
Yields:
24 pralines
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Spread the pecans on a cookie sheet and place in the oven for 3 minutes.
  • Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).
  • Line a cookie sheet with parchment paper.
  • Fit a heavy-bottomed saucepan with a candy thermometer.
  • Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).
  • If necessary, stir once to help dissolve the sugar.
  • Remove from the heat and let sit for 15 seconds.
  • CAREFULLY stir in the vanilla, bourbon, and toasted pecans.
  • (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.
  • Drop by tablespoonfuls onto the prepared cookie sheet.
  • Cool for 20 minutes.

Questions & Replies

  1. Are these pralines chewy or brittle? Thanks!
     
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Reviews

  1. Made these at Christmas for my Christmas trays. Yummy!!! Made them as the recipe says,changed nothing,and will make them again without changing anything!!!They were wonderful. Thanks for a great recipe! Darlene Summers
     
  2. Made these the other day... pure awesome. I ended up using over three cups of pecans and only got about 25 pralines — but what’s the point of eating a praline that isn’t as big as your head, right?
     
  3. Well I must be the only one NOT capable of having these pralines turn out right! The taste is fantastic but after following every step exactly as written, my praline candies did not firm up enough to pick them up. I wanted to bring them to the Master's Golf Tournament party today and sadly, they are not adequate.
     
  4. Like ScrumptiousWY, I also live in a higher altitude location, and had the same results of dry crumblies. They were delicious dry crumblies none the less.
     
  5. Just made a double batch to sell tomorrow at a certified Farmer's Market. I am going to have to make another double batch for my customer's because these are mine. I did make the following substitutions: I use Cognac or Brandy. I also let it cook to 250 degrees to make sure it would hold up. These were excellent.
     
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RECIPE SUBMITTED BY

<p>Not much to tell. Love to cook, love to eat!</p>
 
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