![]() I was tempted to turn up the heat but didn’t want to ruin it, so I decided low and slow was the better choice. I would be remiss if I didn’t mention my impatience as the candy thermometer made its s-l-o-w crawl up to 240 (soft ball stage). ![]() I’ve decided these candies deserve a place of honor on my Christmas Cookie Exchange tray! I’ve also decided to make a candy tray to take to our annual Thanksgiving get-together. They’re rich, they’re chewy, they’re the perfect level of stickiness.they’re absolutely luscious. The gooey caramel, the crunchy pecans.what a mergence of flavors!Ī friend came over the day after I made them and she absolutely flipped over them. Voila! An easy southern candy for even those with the most discriminating taste! What to Expect from These Southern Pecan Pralinesįirst of all, these as good-if not better-than any restaurant pralines I’ve ever had. I put mine in the fridge for a few minutes to get firm so that I could get them off the cookie sheets a little easier. (I found this easier than putting them on buttered waxed paper because they stuck to the paper.)Īlternative, you can pour into a buttered a 9×13-inch dish and slice into squares (or cut with a cookie cutter).Ĭool completely and allow to set up. Once mixture has thickened and is slightly cooled, scoop onto buttered cookie sheets. Stir well. Allow mixture to cool for several minutes. When your caramel gets to 240 degrees remove the pan from the heat and stir in vanilla extract and pecans. ![]() As that thermometer climbs, however, the color of the caramel will deepen to a lovely amber and the texture will begin to look more like honey. It starts out light in color and thin in texture. You’re watching both the temperature on the thermometer and the change in color and texture of the caramel, itself. The goal here is to keep it from splashing up onto the side of the pan.Īs I said, this process of caramelization will take time. After that, however, you’ll want to leave it alone without stirring as much. Initially you’ll want to give the caramel a stir as it comes to a boil to make sure it dosesn’tstick to the bottom of the pan. This will require great patience on your part. Simmer over low heat until candy thermometer gets to 240 degrees. Lower heat and place candy thermometer into the pan. Stir with a wooden spoon or silicone spatula until melted.īring sugar mixture to a low boil over medium heat. Place butter in a heavy medium sauce pan and cook over medium heat until fully melted.Īdd sugar and corn syrup. You’ve probably got most of these ingredients in your pantry right now. You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. I can just whip up a batch on my own stovetop! Ingredients for Easy Caramel Pecan Pralines And now, thanks to this easy recipe, I don’t have to drive anywhere to buy them. There are the crunchy ones that break into pieces as you bite into them.and then there are what I would call the “real” ones. ![]() The truth is, there are a couple of different types of pralines. And y’all.I was thrown back to my childhood to those delicious chewy pralines we would buy at the check-out stand at the local Monterey House restaurant. Just add chopped pecans and allow the finished product to set up until it could be cut into pieces. I wasn’t really thinking “pralines.” I was just thinking “caramels.”īut then it hit me: Turn a simple caramel recipe into pralines. That was the question on my mind as I set out to make these pralines. You cook these pralines up in a heavy saucepan. If you love those chewy, rich pralines, the kind that leave your teeth feeling a bit sticky, you’re going to flip over this great recipe. ![]()
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