Ingredients for Creole Pralines
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How to Make Creole Pralines
- In a heavy-bottomed saucepan, combine 1 cup pecan halves, 2 cups granulated sugar, 1/2 cup evaporated milk, and 1/2 cup light corn syrup. Mix well.
- Cook over medium heat, stirring constantly, until the sugar dissolves completely and the mixture comes to a gentle boil.
- Cover the pan and cook for 2-3 minutes to dissolve any sugar crystals clinging to the sides of the pan.
- Uncover the pan and continue cooking, WITHOUT stirring, until the mixture reaches the soft-ball stage (235-240°F on a candy thermometer).
- Carefully remove the pan from the heat.
- Stir in 4 tablespoons (1/2 stick) unsalted butter. Do not overmix.
- Let the mixture cool slightly until lukewarm (about 10-15 minutes). Stir in 1 teaspoon vanilla extract.
- Beat the mixture vigorously with a wooden spoon until it becomes creamy and thickens significantly. This will take a few minutes of consistent beating.
- Quickly drop rounded tablespoons of the praline mixture onto a sheet of wax paper.
- Let the pralines cool completely to harden before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
63g
Fat
5g
Carbs
6g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Desserts Fruit American Southern United States Fall Finger Food Heirloom Historical Holiday Event Kid Friendly Vegetarian Winter Candy Nuts Stove Top Creole Dietary Gifts Christmas Thanksgiving Low Sodium Seasonal Comfort Food Valentines Day Low In Something Kwanzaa Taste Mood Equipment Number Of Servings Presentation
