So, pralines are a Southern thing.
The actually originated in France and then ended up in New Orleans and spread throughout Louisiana with the Cajuns.
...then throughout the whole South.
Now, I grew up eating pralines at every Tex Mex restaurant in Texas.
They weren't/aren't offered on the menu; they are offered at the counter, when you go to checkout.
Right next to the toothpicks and the chiclets.
I have no idea how the Tex Mex industry got ahold of pralines but that's where I grew up eating them.
My mother first made this recipe in the 9th grade, for a home-ec potluck.
She still has the original recipe, written out in her 9th-grade hand.
It's been torn in half and re-taped back together and is yellowed from age.
This is one of the few recipes (along with chocolate chip cookies and cornbread and a few others) that I know by heart.
Please enjoy, c/o my mother :)
Pralines
1 cup brown sugar
1/4 teaspoon salt
1/2 cup half and half
2 tablespoons butter
1 cup pecans
Combine the sugars, salt and half and half in a large spaghetti pot.
Add a candy thermometer and stir to combine.
Over medium-low heat, stirring all the while, bring the candy up to 228*F.
It will bubble and boil so make sure and keep stirring!
Meanwhile, chop the pecans.
But, keep stirring!!
When the temperature reaches 228*, add the butter and the chopped pecans.
Keep stirring and bring the temperature up to 236*F, or a soft ball stage.
The temp will drop when you add the butter and pecans but don't worry!
When it reaches 236*F, turn the heat off and remove the pot.
Let sit for exactly five minutes.
Then stir stir stir!
Stir it for a couple minutes until just barely starting to get thick.
Then, drop the candy by the tablespoon onto foil or parchment paper.
Work quickly! These little babies like to harden super fast!
Voila! You've just made homemade pralines! Congratulations! :)
The actually originated in France and then ended up in New Orleans and spread throughout Louisiana with the Cajuns.
...then throughout the whole South.
Now, I grew up eating pralines at every Tex Mex restaurant in Texas.
They weren't/aren't offered on the menu; they are offered at the counter, when you go to checkout.
Right next to the toothpicks and the chiclets.
I have no idea how the Tex Mex industry got ahold of pralines but that's where I grew up eating them.
My mother first made this recipe in the 9th grade, for a home-ec potluck.
She still has the original recipe, written out in her 9th-grade hand.
It's been torn in half and re-taped back together and is yellowed from age.
This is one of the few recipes (along with chocolate chip cookies and cornbread and a few others) that I know by heart.
Please enjoy, c/o my mother :)
Pralines
Makes about 25-35, depending on size.
1 cup sugar1 cup brown sugar
1/4 teaspoon salt
1/2 cup half and half
2 tablespoons butter
1 cup pecans
Combine the sugars, salt and half and half in a large spaghetti pot.
Add a candy thermometer and stir to combine.
Over medium-low heat, stirring all the while, bring the candy up to 228*F.
It will bubble and boil so make sure and keep stirring!
Meanwhile, chop the pecans.
But, keep stirring!!
When the temperature reaches 228*, add the butter and the chopped pecans.
Keep stirring and bring the temperature up to 236*F, or a soft ball stage.
The temp will drop when you add the butter and pecans but don't worry!
When it reaches 236*F, turn the heat off and remove the pot.
Let sit for exactly five minutes.
Then stir stir stir!
Stir it for a couple minutes until just barely starting to get thick.
Then, drop the candy by the tablespoon onto foil or parchment paper.
Work quickly! These little babies like to harden super fast!
Voila! You've just made homemade pralines! Congratulations! :)
You state 228 degrees, then 288 degrees to add butter and pecans. Then 236 degrees.
ReplyDeleteDid you mean 228, 228 again, then 236??
I LOVE your blog.
Ahhhh!! Yes :) Thank you! Fixed now!
ReplyDeleteI've been waiting for this day, now I don't have to use my poor torn up notebook paper recipe anymore, I can just look at your blog! Thanks, KK
ReplyDeletelove,
Anonymom
ummmm...yum...those would make great gifts...or would be good to send on a tray to hubbys office....will definitely be making these!
ReplyDeleteI hope yall like them!!
ReplyDeletePraline candy is real tasty. I remember when I was a kid my mother used to bake as pralines. And, what’s special about it is that she adds a little bit of honey, to have a unique taste.
ReplyDeleteOooo, honey? Sounds great!
ReplyDeleteJust finished making 'the pralines' for your Great Ain't Anne who turns 80 April 19th!
ReplyDeletelove,
anonymom