Southern Pralines

Pralines mean it is Christmas Time!

I have tested this recipe a few times and this is my version that brings smiles to people enjoying them. I hope you do too!
Merry Christmas!

This is one of my first videos and one of the most popular. Please know that I film with one hand and cook with the other. I am still learning!

Southern Praline Recipe
Ingredients:
4 Tablespoons salted butter
1 cup firmly packed light brown sugar
1 cup granulated sugar
3/4 cup half-and-half
2 cups roasted pecans
1 teaspoon vanilla extract

Utensils: oven mitten, heavy pot, rubber spatula, candy thermometer, long handle metal tablespoon, wax paper and newsprint paper to go beneath the wax paper to protect countertops.

It is best to have all ingredients, utensils, and candy drop station with lined base paper and wax or parchment paper set up because the pralines can harden if unprepared. The last praline dropped on the wax or parchment paper is always a hard odd-looking one; but it is just as good.

Note: Use extreme caution! This mixture rises to 239 degrees Fahrenheit (115 degrees Celsius) and can make you say a few choice words if it makes skin contact. Don't be that one!

Also, I learned that it is not a good practice to add salt to high temperatures because it can burn. So, I experimented with using salted butter and the pralines taste better when made with salted butter.

1. Preheat oven to 350 degrees F. Place pecans in a single layer on a baking sheet and roast in the preheated oven for ten minutes. Remove from the oven and allow to cool.
2. Place the candy thermometer inside of a heavy 3-quart pot and melt all ingredients except pecans, salt and vanilla over moderate heat.
3. When the mixture begins to boil, reduce heat and stir occasionally, use the spatula to scrape down sides to melt sugar if sticking to the side of the pot.
4. Watch the candy thermometer closely and slowly bring the mixture to 239 degrees. Once the mixture gets to 239 degrees, keep the sugar at that temperature for 3-5 minutes. Do not stir during those 3-5 minutes. Use caution during this time so that the mixture does not go above 239 degrees.
5. Remove from heat, stir in the salt, vanilla then the toasted pecans. Mix until the mixture slightly thickens and becomes a little cloudy.
6. Working quickly but safely, spoon the pecan mixture on the wax paper and allow to harden. Carefully peel the pralines from the paper and enjoy! Store in an airtight container.

[lisacrawford]

I’m waiting by the mailbox everyday for mine to arrive !!