Definitive Site for
praline recipes have been added to this page since it was first created; however...
More Pralines Recipes For You To Try:
(Note on my recipe card: "Tried 2/1980 - Very Good"
2 cups sugar
I get e-mails from people who have had problems with their pralines when something goes wrong with their trying to make pralines for the first time. I usually take the time to write them back, but things are repeating themselves, so I shall attempt to answer how to prevent problems here for all to read..
Let me tell you a little bit of my
background. My mother was a wonderful cook. She loved to cook. My daddy
had to have lunch at 11:00 every day and at 5:00 every night because
of his work schedule. He came home for meals as he owned his business.
Mother never taught me to cook real food because she had her ways of
doing things, and, honestly, I don't think that she had the patience
to teach me when she was under such a deadline to put a meal on the
I grew up and when I went to college,
I majored in Home Economics. There I learned all about food preparation
and cooking rules and methods. I learned the "why's" behind
I don't like to cook anymore because it interferes with my gardening, my photography, making jewelry and dichroic pendants, and all of the things I'm involved in. But pralines are the magic candies of Christmas, and because I love them so, I created this page to share them with the world wide web. I've gotten letters from lots of people saying that this recipe or that is their favorite and turned out great. I also get letters from people who have problems getting them to turn out right.
So, here are some things to remember:
I suggest that you may want to practice a few times using a few pecans and not a lot, and use the "Childhood Pralines" recipe because it doesn't use as much sugar, and no cream or butter. They are still good. When you get them right, go for the larger batches.
Questions and Answers in a Nutshell:
Q. Why did my pralines turn out to be grainy and
Q. Why did my mixture harden before I could drop
them onto waxed paper?
Q. Why did my pralines never harden? They are soft
Q. Why do my pralines have little white flecks on
the smooth surfaces?
Q. I made a large batch of pralines. They were gone
so fast I didn't get a chance to give any away as gifts? Can I make
a double batch next time?
This extra bit of information came
from the newspaper I write for as a freelance writer. The reporter was
Andrea Yeager, who was writing about chef Bill Hahne, who used to be
the chef at the Radisson Hotel in New Orleans. For a time, he was instructed
to make enough pralines give to each guest with turndown service instead
of mints. He had to make two pralines per guest each night until the
manager one day saw how much work was involved.
Bill Hahne's New Orleans Pralines
1 1/2 cups sugar
Combine all ingredients except pecans and vanilla. Bring to a boil. Add pecans, bring to 239 degrees. Remove from heat, stir in vanilla, then stir until mixtures thickens and becomes creamy and cloudy. Spoon onto buttered waxed paper.
Andrea Yeager, "Keys
to good pralines right temperature".
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1999 - 2009.
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