pralines

Pralines Roses Maison

amandes

160 g de sucre en poudre ou sucre semoule

g d'eau

g de sucre glace

rose en poudre

Pralines roses maison

This authentic Southern pralines recipe is made using pecans, sugar, butter, milk, and vanilla. Rich, creamy, and so easy to make!

Small Batch Pralines

sugar

brown sugar

milk

salted butter

pecans (, rough chopped)

vanilla extract

Combine the sugars, milk and butter in a medium-sized pot and cook over a medium-high heat, stirring occasionally.

When the mixture comes to a boil, add the pecans and start stirring constantly. Let the syrup boil for 3 minutes, until the syrup registers 238-240° F on a candy thermometer.

Remove the pan from the heat, add the vanilla.

Continue to stir constantly. The syrup will become creamy and cloudy. As you stir, you will notice the syrup thicken. When you start to feel the syrup get grainy, the pralines are ready.

Working quickly, drop by spoonfuls onto parchment paper. Let cool for at least 10 minutes before eating.

Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can’t find them, you can <a href="https://cooking.nytimes.com/recipes/1013403-microwave-pralines">make them from scratch</a> with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it’s the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes. 

Coffee-Praline Crunch Ice Cream Cake

heavy cream

145 grams light or dark brown sugar

unsalted butter

salt

Nonstick cooking spray

coffee ice cream (about 3 pints)

graham crackers (about 6 ounces 160 grams)

chopped store-bought

Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.

Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.

To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides. 

Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight. 

To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

These Pecan Pralines taste just like the ones they sell in the tourist areas of Charleston, Savannah, and other southern cities.

Pecan Praline Candy

brown sugar (packed)

heavy whipping cream

tbsp whiskey (optional)

pecans**

Have the pecans already measured out in a bowl and set next to the stove.

Place a piece of parchment paper on a tray, and set that next to the stove as well.

Combine all the ingredients except the pecans into a heavy bottomed saucepan, and heat over medium high, stirring continuously with a spoon, until it reaches 250F on an instant read thermometer. Depending on the heat output of your stove, this may take between 8 and 12 minutes.

Turn the heat off, add the pecans, then stir the mixture for 45 seconds.

Dollop spoonfuls onto the parchment paper in mounds, moving quickly, as the sugar mixture will become firmer and firmer as it cools.

Let the pralines cool for a few minutes, then enjoy. They are particularly wonderful when enjoyed warm and fresh.

Soft and chewy caramel-like candies made with brown sugar, butter, evaporated milk, and vanilla with the crunch of buttery pecans mixed in. These southern-style pecan pralines melt in your mouth and are surprisingly easy to make!

BEST Southern Pecan Pralines

dark brown sugar (or light brown sugar)

evaporated milk

pecans

Line a baking sheet with parchment paper and set it aside.

Add the sugars, milk, butter, and salt to a medium saucepan and heat the mixture over low heat until the sugar dissolves, stirring occasionally. This will take some time but it's best not to rush this part or you could end up with candy that is too hard.

To check the mixture, carefully place a small amount of candy on a spoon, blow it until it is cool enough to handle, then rub the candy between your thumb and index finger. If you still feel the graininess of the sugar crystals, your candy is not quite ready.

Once the sugar has dissolved, remove the pan from the heat and stir in the vanilla and pecans. Continue to stir the candy vigorously with a silicone spatula or wooden spoon for 3 to 4 minutes until it thickens.

The candy should be thick but pourable and not runny at all. This is called the "softball stage". If you drop a hot spoonful of the candy into a glass of ice water, it should form a soft ball that can easily be flattened between your fingers.

Drop heaping tablespoonfuls of the pecan praline candy onto your prepared baking sheet about an inch apart. You want to work quickly so the candy does not firm up too much. If it becomes too firm to work with, stir in a small amount of hot water to get it back to the right consistency.

Allow the candies to set for at least an hour or overnight and enjoy!

These easy and sweet cookies bring me back to my mama&#x27;s holiday baking! Chewy Brown Sugar Pecan cookies topped with a praline icing drizzle (or dunk!) for a delicious cookie spin on the classic Southern candy. Make sure to hide some for yourself, they&#x27;re irresistible!

Southern Pecan Praline Cookies

(113 g) unsalted butter, softened

(250 g) light brown sugar, packed

(125 g) all-purpose flour

baking powder

(110 g) pecans, roughly chopped

(200 g) light brown sugar

(120 mL) heavy whipping cream

(120 g) powdered sugar

In a large mixing bowl, cream the butter...

In a large mixing bowl, cream the butter and brown sugar with an electric hand mixer until light and fluffy, about 3-5 minutes. Add in the egg and vanilla extract and mix until well incorporated.

Combine the all-purpose flour, baking powder, and kosher...

Combine the all-purpose flour, baking powder, and kosher salt in a separate mixing bowl; add to the creamed butter and mix well with a baking spatula by hand until the dry ingredients are just before they are fully mixed in. Add in the pecans and gently mix them in until all the ingredients are mixed in well. Cover the bowl with plastic wrap and chill for about 1 hour.

Preheat oven to 350 degrees F (180 degrees...

Preheat oven to 350 degrees F (180 degrees C).

Form dough into balls using a cookie scoop...

Form dough into balls using a cookie scoop then place 2 inches apart on silicone baking mat lined (or parchment paper-lined) baking sheets. Bake the praline cookies at 350° for 10 minutes.

Let cool on pans for 5 minutes then...

Let cool on pans for 5 minutes then remove to cool on wire racks.

Stir together the brown sugar and cream in...

Stir together the brown sugar and cream in a medium saucepan over medium-high heat. Cook until sugar is dissolved and the mixture comes to a boil, stirring constantly.

Remove from the heat and whisk in confectioners'...

Remove from the heat and whisk in confectioners' sugar until smooth. Drizzle over cookies or dip the cookies into the icing.

Chocolate praline hearts filled with silky smooth raspberry caramel. A simply delicious classic, raspberry and chocolate!

Raspberry Pralines - Hallonpraliner

Optional edible decorative gold or silver powder or paint with cocoa colours

milk chocolate

grams / 0,17 oz of mycryo

/ 5,3 oz caster sugar

/ 0,9 oz glucose syrup

/ 1,75 oz water

/ 3,5 oz whipping cream, 40% fat

/ 3,5 oz pureed raspberries (simply sieved)

Starts by making the chocolate shells. I use mycryo to temper the chocolate. I’ve found it to be successful every time, which I’ve not found when attempting the classic methods.

Clean you praline molds using water and washing-up liquid. I usually clean them with a cotton pad and vodka as well. Let the mold dry, and using a food safe brush brush with edible gold powder if you want.

Melt the dark chocolate over a water bath to 40-45C. Take off, and let cool to 32-33C in room temperature.

Mix in the mycryo, and let cool to 30C. Great tip to make sure the chocolate really is tempered is to spread a thin layer on a piece of parchment paper. If it sets within 5 minutes to a glossy, hard sheet, then the chocolate is well tempered. If it’s not tempered, you’ll not get the pralines out of the molds.

Then fill the cavities of the praline molds up to the top, even overflowing a little. Using the handle of a spatula or dough scraper, tap on the sides of the mold to remove air bubbles. Also, tap the mold on the counter top. This will prevent the formation of air bubbles on the surface of the chocolates.

Then, flip the mold over the chocolate bowl to empty the cavities. Let the chocolate to drip off. Tap the side of the mold to get rid of excess chocolate. Using the spatula or dough scraper, scrape of the excess chocolate from the molds’ surface. Repeat for the second mold, and let set. You’ll get a sense of how long you should let the chocolate set in the molds and how thick of a shell you’ll get after some time making pralines.

For the caramel, heat the cream until about 50C/100F.

Stir together the sugar, glucose, and water in a medium pan. Bring to a boil over medium heat until it starts to become slightly amber-coloured. The cream mixture should be kept warm on low heat. Keep attention and be careful with the sugar mixture since sugar can get very hot.

Once slightly amber, add the cream mixture to the sugar while whisking in one directions. Let cool slightly, and add the raspberry puré. Cook for an additional 1-2 minutes. Then cool in a water bath until room temperature. Transfer the filling to a piping bag.

Fill the cavities till 2-3mm remain. Let sit in room temperature for a few hours or over night till a not sticky or wet “skin” has formed on the filling.

Now for the lids, temper about 150g of chocolate with 1-2g of mycryo. Pour over the cavities until overflowing, and using the scraper scrape of excess chocolate chocolate. Repeat for both molds. Let set.

Once set, try to tap out the pralines. If the chocolate was tempered correctly, it should go pretty easily. Otherwise, if you know you’ve tempered the chocolate properly, you can put the mold in the freezer or fridge for a short amount of time, and then the chocolate should shrink even more and pop out more easily. Enjoy!

This pecan pralines recipe is a treasured old-fashioned family recipe. Whole snappy pecans in a browned sugar coating, these treats are considered a Southern delicacy and a New Orleans favorite!

Pecan Pralines

Tbsp Unsalted Butter

brown sugar (firmly packed)

Buttermilk

Pecans (Whole

tsp Baking Soda

(1/8

Tbsp Vanilla Extract

***Get out your supplies (candy thermometer and parchment paper) before starting. This recipe can move quickly at the end so be ready. While making the pralines, boil a few cups of water in a small saucepan.

Combine the butter, sugars, buttermilk, and salt into a large, heavy saucepan over low heat. Stir to combine and add the pecans in. Continue to gently but consistently stir until the sugar dissolves and starts to steam.

Once it starts steaming, cover and cook over medium heat for 2-3 minutes to wash down the sugar crystals from the sides. It doesn&#39;t necessarily need to boil at this point, but it might start.

Uncover and, stirring constantly, to 234 degrees on a candy thermometer. This is called the soft ball stage. (Softball is technically 235-240 degrees, but 2-3-4 is easy to remember!)

Immediately remove from heat and stir in baking soda and vanilla. Stir vigorously with a wooden spoon until the mixture begins to thicken. 

Working quickly, drop by spoonfuls onto parchment paper. Let stand until firm (about 20-30 minutes). If mixture begins to harden or crystallize, stir in a tablespoon or 2 of boiling water to get it flowing again.

https://content.jwplatform.com/videos/sQgAQ06D.mp4

This pecan pralines recipe has been a beloved family recipe for over 35 years straight from New Orleans. Whole snappy pecans in a candied sugar coating make these one-of-a-kind cookies quick and easy to make.

Old fashioned pecan pralines.mp4

A vintage newspaper recipe for New Orlean&#39;s Pralines; make these pralines with sugar, brown sugar, water, butter, and pecans.  This recipe is from Margaret Anderson of Shreveport who adds, &quot;I&#39;ve had this recipe for over 40 years, it is the kind of praline they used to sell boxed in teh French Quarter.&quot;

New Orleans Pralines

water

butter

Combine the sugars and water in a pan and stir over low heat until sugar is dissolved.

Boiled to 235-degrees on a candy thermometer or until a soft ball forms when syrup is tried in cold water.

Add butter and pecans and boil to 245-degrees or until a firm ball will form when tried in water.

Remove from heat and stir until syrup begins to firm up.

Drop quickly by spoonfuls onto waxed paper placed over folded newspapers.

Delicious, Easy Southern Pecan Pralines are a delicious and creamy Southern candy that's ready in about 30 minutes. Creamy &amp; crunchy, they're made with basic ingredients (butter, heavy cream, pecans and brown sugar!). No candy thermometer and no hassle!  Make these pecan pralines today!

Easy Pecan Pralines

(235 ml) brown sugar

(79 ml) heavy whipping cream

(59 ml) salted butter (half a stick)

(5 ml) pure vanilla extract

(235 ml) powdered sugar

pecan halves

Line a large cookie sheet (or two) with parchment paper.

Place the brown sugar, whipping cream, &amp; butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Start a timer and boil for 1 minute, then remove it from the heat. Immediately whisk in the powdered sugar, then gently stir in the pecans and vanilla extract. Working quickly, stir until smooth.

Allow the mixture to thicken and cool slightly, but it only takes a minute. You do not want the mixture to get too cool and begin to harden in the pot. If this happens, add a teaspoon of milk and stir until creamy, then begin dipping out.

Drop heaping spoonfuls of the praline mixture onto paper and allow it to cool and set up for at least 30 minutes. You can speed this up by popping the sheet in the fridge if you're impatient like me 😉

These melt in your mouth... mine turned out darker than yours but the texture these have, is what I have been searching for the past year or so. Thank you for sharing your recipe! I have saved it and it will be part of my Christmas baking this year!

Rose, could you please figure out how to make chocolate Pralines for us? Up here in Minnesota there was a store selling basically a chocolate praline candy but it was mixed with nuts and stringy coconut and the store burned down and I have never had it since BUT we went to New Orleans and had some and they were the same candy minus the nuts and coconut, I would like make your easy pralines with the added chocolate, coconut that comes in longer string pieces (do you know what that would be) and add tiny bits of nuts!! I miss that, Thank you Rose! Hannah

Hi Rose,
Thank you so much for getting back to me on this. Chocolate pralines are well known in New Orleans, One place that is famous for them is Aunt Sally's. They are also sold on Amazon and you can find them on google. I love Pralines but amazingly the chocolate pralines are even better than the pecan pralines. I think it will shock you how delicious they are! Please try some! You won't believe how delicious they are! I am a caramel/ praline type person and NOT a chocolate person at all and I LOVE chocolate pralines. They are unbelievable! REALLY.
Hannah

Oh my waistline! I just made these and they are wonderful! I had never made pralines before but found this recipe and thought I'd give it a shot. So glad I did. The only thing I had a problem with was the powdered sugar didn't really melt in but who cares? So good! Thank you for putting this recipe out there.

Made these quick pralines yesterday here in Austin, Texas - - they are fab! Used buttermilk instead of cream for a tangy taste. Delicious! Thank you for this great (and quick!!!) recipe. 

I used half and half and it worked beautifully! Great recipe!

Because I am lactose intolerant I tried this recipe using lactose free evaporated milk...oh my! It was wonderful!! I also use half brown sugar and half white sugar and add a pinch of baking soda. They turn out so smooth and creamy!! Thanks for this recipe Rose!

Okay, so I realized after getting the stuff on the stove that I didn't have any powdered sugar. Panic mode ensued! I did find some white chocolate chips, so I substituted a cup of those for the powdered sugar and kept my fingers crossed. The pralines turned out wonderful!

These look yummy..can you double the recipe? I too luv making Christmas treats for family and friends. These will be a lovely addition.  Thanks Marie from Canada

I love this recipe. It turns out great. I have used it the last few years and it works for me over and over. So glad I found it. Thanks for sharing it.

I made it today and they turned out great.

Made these today - super easy! A little sweet for me, but still delicious. Any tips for a not-so-sweet version? I’m sensitive to overly sweet things, but I’m sure they’ll be a hit with those I’m serving them to! Just wondering what I could do next time to tone down the sweetness.

Ms.Rose please forgive me for
Tweaking your wonderful recipe, but wife loves chocolate,
So I added 2 tbl.spoons of
usweetend chocolate by Hershey chocolate pecan pralines, she thinks I'm a genius .

I made these in 2016 for Christmas but forgot about them this last Christmas. Ugh! I have a strong urge for them RIGHT NOW but I don't have any butter. Could it be done with margarine?

My wonderful m-i-l in Baton Rouge used to make a ton of these at holidays and we would travel there from wherever we were living at the time.  She was a wonderful cook and I couldn't stop eating them.  I used her recipe and NEVER got them to set; always sticky and runny.  I can't wait to try this recipe and think about how much I miss her.  Thanks for the recipe, Rose!!!

I made these today. Used buttermilk and also sifted the powered sugar. Turned out great. Thanks so much.

This recipe was so easy and quick! It actually started setting while I was adding pecans, so mine is more ball shaped, than clumps like yours but they are beyond yummy! I added salt to take the edge off the sweetness and just a bit of grated black peppercorns which gave it a lovely spiced background.
Thanks for the recipe!

So easy! Thanks! Now if I can only get them to everyone without eating too many! I did have to make some without nuts for my aunt but I used molds and they came out great!

Just tried as toppers for my pecan praline cupcakes! They were awesome!!! I HATE making candy though using thermometers, tryin to get the temperature perfect... these came out AMAZING! So happy I found this!!!

Omg1 The best and easiest I have ever made! Love them.

Made these justnow after working all day, in a busy before Christmas grocery store. They are just as delicious as easy to make. Thank you!

Lovely recipe! I only had whole milk on hand and subbed it for heavy cream, I halved the recipe just to be sure It would work for me with. This recipe was absolutely delicious!!

My husband and I had some pralines from a little shop in Natchitoches, LA last year when we were on vacation. They were amazing! I came across this recipe and gave it a shot and I really think these are just as amazing! Plus they’re so easy to make! I did try a few other recipes, both required the dreaded candy thermometer and both were a complete fail! This recipe is the only one I will ever use. My search is over! :) Thank you!

Incredible!  I made this after a fail with a candy thermometer recipe.  I had given up hope (so much hope that I even froze the rest of the heaving whipping cream.)  When I stumbled upon this recipe, I defrosted the heavy whipping cream and decided to make one last attempt!  Not only did they set up and turn out perfectly, they tasted just like the pralines I remember eating from River Street Sweets in Savannah, GA! Thank YOU for sharing this recipe!  It's in my recipe box as my number one praline recipe!!

These are the best pralines !! I’ve been making them using this recipe (exact) for the last 2 years, so very grateful for the recipe!!

absolutely amazing!! i did add more powdered sugar/brown sugar than was called for, but it was fine, these turned out perfectly, and i will be using this recipe on a regular basis, as i have only successfully made "real" pralines once in my life!

only took all dang day to get to the recipe after reading of all that stupid nonsense blabbering life story that NO ONE cares about

I love the pralines, the ease of having all ingredients and then mixing it step by step. They turned out great and I made 2 batches. I will never use another Praline recipe. Also shared recipe with a few friends and relatives. I am also a fan of No Fail Divinity.

Congratulations, your post is featured on Full Plate Thursday, 619 this week. Thanks so much for sharing with us and hope you have a very Merry Christmas!
Miz Helen

Thanks for giving us such an easy recipe to follow. I have never found success boiling sugar using the candy thermometer either. I must say they did set up well, soft and tasty brown-sugar-flavored as promised. But it almost reminds me of frosting rather than a more dense praline. That being said I will certainly make these again, because who would ever turn one of these down? They were yummy and hit the spot. I may try boiling a tad longer to see if it can achieve a little more dense texture, maybe leaving out 1/4 powdered sugar. Thanks for your great posts. Your kids are blessed to have you! Your character shines in your posts.

Love these no bake treats.  Perfect for a quick something sweet to enjoy. Thank you for sharing your links with us at #274 SSPS Linky. See you again next week.

These pralines came out perfectly! So delicious and easy. This is a recipe I will use for years.

https://content.jwplatform.com/videos/pMNsBvl7.mp4

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