Pralines Aux Pacanes - Pecan Pralines

"Yummy and sweet, these are a traditional candy of the deep South. People in the know prounounce this "praw-LEEN". For best results, use a candy thermometer. Cooking time approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
40mins
Ingredients:
5
Serves:
12
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ingredients

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directions

  • Dissolve sugars in cream or water and boil to the thread stage (228F), stirring occasionally.
  • Add butter and pecan meats; cook until syrup reaches the soft-ball stage (240F), or when a small amount of the mixture forns a soft ball when dropped in cold water.
  • Cool without disturbing, then beat until somewhat thickened but not until it loses its gloss.
  • Drop by tablespoons onto a buttered cookie sheet.
  • The candy will flatten out into large cakes.

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Reviews

  1. Thoroughly enjoyed making these wonderfully sweet treats! I did use the cream instead of water & also used salted butter instead of my usual unsalted! Great candies that are worthy of any counter with sweet on it! Thanks for sharing the recipe! [Made & reviewed in Bargain Basement recipe tag]
     
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Tweaks

  1. Thoroughly enjoyed making these wonderfully sweet treats! I did use the cream instead of water & also used salted butter instead of my usual unsalted! Great candies that are worthy of any counter with sweet on it! Thanks for sharing the recipe! [Made & reviewed in Bargain Basement recipe tag]
     

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