Pecan Pralines Recipe (2024)

FAQs

What causes pralines not to harden? ›

If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

For one, pecan pralines are a patty-shaped candy made from pecans and several other ingredients, typically sugar, butter, and cream. Praline pecans, on the other hand, are individual pecan nuts with a praline-flavored coating.

Plan to make your pralines on a cool, dry day. If it's humid or rainy, as it was the first time I made pralines, the candy might end up with a more sugary, grainy texture. While delicious, my first batch never did fully harden.

What is a Praline? The praline is a southern tradition, commonly made with sugar, corn syrup, milk, butter, and pecan halves. It's a confection with a history as rich as its flavor. The praline's origins may date back as far as the early 17th century.

A few of our customers store them for longer, so it's also based on your personal preference. The best way to store them is in an airtight container. Why are there white spots on my pralines? The white spots are a natural process called crystallization.

Since the problem is mostly that the sugar in the pralines gets hard and crystallized, you might try softening them the way you'd soften hard brown sugar. Place a terracotta sugar saver in the container or something else that's slightly damp, like a few slices of apple or a slice of fresh bread.

Pralines will keep well for 1 or 2 weeks at room temperature. After that, the sugar will begin to crystallize and the candy will get harder and gritty. To ensure they stay fresh, proper storage is key. Pack them in an airtight container as soon as the candy hardens and use parchment or wax paper to separate layers.

Pralines (US: /ˈpreɪliːn/; New Orleans, Cajun, and UK: /ˈprɑːliːn/) are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient. American pralines cooling on a marble slab.

Being that pecans are the main ingredient; the snack contains essential vitamins & minerals, can aid in long-term heart health, can be enjoyed by gluten intolerant consumers, can provide a high number of antioxidants, and can supply a large amount of protein & fiber.

INGREDIENTS: Pecans, Corn Syrup, Sugars, Butter ( cream, salt ) Margarine ( vegetable oil blend {palm oil and soybean oil }, water, salt, contains less than 2% soy lecithin, vegetable mono & diglycerides, potassium sorbate {a preservative}, citric acid, natural & artificial flavor, beta carotene {color}, vitamin A ...

Is butter pecan ice cream the same as pralines and cream? ›

Butter pecan is a flavor combination of pecans, butter, and pure vanilla flavoring, making this a sweet treat you want to bite your teeth into. Pecan pralines are another popular treat option using pecans. However, pecan pralines are much sweeter and more sugar forward compared to butter pecan.

Allow the pralines to cool completely, then store between layers of waxed paper in an airtight container. They will keep at room temperature, stored in a cool and dry place, for at least five days or longer. Pralines ship very well, so they make a good care package gift!

sometimes I have no idea why they won't harden. But if your pralines are still gooey after 30-40 minutes, you may have to scrape them back into the pan and heat them again. Add a tablespoon of milk, melt the sugar, and as before, stir constantly while you bring them to a boil.

Humidity can have a major impact on any candy-making process and pralines are no exception. Dry and humid weather always results in your candy having an unpleasant grainy and sugary texture, thereby making it unappealing. To avoid this, always try your best to make the confection on a cool and dry day.

A little crystallization in pralines is inevitable but adding a bit of corn syrup can help keep crystals from forming. In this recipe I also butter the sides of the pot and only stir before the sugar comes to a boil.

Always use a heavy bottomed pot to make the pralines which will disperse heat evenly. Uneven heat distribution or fiddling too much with the temperature of the sugar can also lead to crystallization.