New Orleans Pralines

Let me whisk you away to the heart of New Orleans, where the air is thick with jazz, the streets hum with history, and the scent of something sweet lingers around every corner. It’s here, among the vibrant hustle and bustle, that the humble praline takes center stage, a confection so deeply woven into the fabric of the city that to taste one is to take a bite out of New Orleans itself.

As I set out to recreate this beloved treat, I couldn’t help but laugh at the memory of my first praline-making attempt. Picture this: a kitchen covered in sugar, a smoke alarm serenading the chaos, and me, standing in the midst of it all, holding what can only be described as a crystallized disaster. Yet, it’s through these culinary capers that the true essence of cooking comes alive, reminding us that the journey is just as sweet as the destination.

Praline Sauce: Add 1/2 cup of corn syrup to the mixture for a drizzle-worthy praline sauce that’s perfect over ice cream.
Chocolate Covered Praline Candy: Dip cooled pralines into melted chocolate for an indulgent twist.
Flavored Pralines: Experiment with adding chocolate, coffee, or brandy to the mixture for pralines that sing with complexity.

Tips and Tricks: Temperature Precision: A candy thermometer is a praline-maker’s best friend. Keeping an eye on the temperature ensures the perfect texture every time.
Stirring is Key: The final stirring is what gives pralines their creamy consistency. Don’t skimp on this step!

Ingredients for New Orleans Pralines:

1½ cups of Sugar
¾ cups of Brown Sugar
½ cup of Milk
6 tablespoons of Butter (¾ of a stick)
1½ cups Pecans (roasting optional, but highly recommended for that extra depth of flavor)
1 teaspoon of Vanilla

Directions for New Orleans Pralines:

Preparation: Begin by lining a baking sheet with buttered wax paper or parchment paper. If you’re using wax paper, place a layer of newspaper underneath to catch any wax that might melt from the heat. For those opting to elevate their pralines, roasting the pecans is a must. Spread them out on a sheet pan and bake at 275° for 20-25 minutes, or until they’re just browned and aromatic. Trust me, this extra step is the secret handshake into the world of praline connoisseurs.
The Sweet Symphony: In a medium saucepan, combine the sugars, milk, and butter. Stirring gently, bring the mixture to a boil. Here’s where patience turns into virtue. You’re aiming for the “softball stage” (238-240°F). This crucial temperature is what gives pralines their signature melt-in-your-mouth texture.
The Transformation: Once you’ve hit the softball stage, remove the pan from the heat. Add the vanilla and the pecans, then stir, stir, stir. As you do, the mixture will begin to thicken, becoming creamy and cloudy. This is the magic moment when the pecans suspend in a dance throughout the mixture.
The Finale: Using a spoon, gently ladle dollops of the mixture onto your prepared sheets. Watch as they settle into their iconic shapes, promising bites of nutty, buttery bliss.

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New Orleans Pralines

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1 ½ cups of Sugar

• ¾ cups of Brown Sugar

• ½ cup of Milk

• 6 tablespoons 6 Butter (¾ of a stick)

• 1 1 ½ cups Pecans (roasting optional, but highly recommended for that extra depth of flavor)

• 1 teaspoon 1 Vanilla

Directions

• Preparation: Begin by lining a baking sheet with buttered wax paper or parchment paper. If you’re using wax paper, place a layer of newspaper underneath to catch any wax that might melt from the heat. For those opting to elevate their pralines, roasting the pecans is a must. Spread them out on a sheet pan and bake at 275° for 20-25 minutes, or until they’re just browned and aromatic. Trust me, this extra step is the secret handshake into the world of praline connoisseurs.
• The Sweet Symphony: In a medium saucepan, combine the sugars, milk, and butter. Stirring gently, bring the mixture to a boil. Here’s where patience turns into virtue. You’re aiming for the “softball stage” (238-240°F). This crucial temperature is what gives pralines their signature melt-in-your-mouth texture.
• The Transformation: Once you’ve hit the softball stage, remove the pan from the heat. Add the vanilla and the pecans, then stir, stir, stir. As you do, the mixture will begin to thicken, becoming creamy and cloudy. This is the magic moment when the pecans suspend in a dance throughout the mixture.
• The Finale: Using a spoon, gently ladle dollops of the mixture onto your prepared sheets. Watch as they settle into their iconic shapes, promising bites of nutty, buttery bliss.

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