I Made A Vintage Creole Pralines Recipe

This simple recipe for Creole pralines comes from a cookbook called Fine Old Dixie Recipes published in 1965, contains 5 ingredients and promises delicious buttery treats in a jiffy. Perfect for holiday gifts! #emmymade #pralines #candy

This video in NOT sponsored.

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Chapters:
00:00 Intro
0:16 What are we making?
1:05 Fine Old Dixie Recipes.
3:17 My favorite probe thermometer.
3:57 Silicone holder.
4:36 Cream and sugars.
6:15 Cleaning the sides of the pan.
6:32 Cook to 230˚F.
7:52 Add butter & pecans, boil 1 min.
8:37 Cool for 2 min.
9:00 Stir for 2 min. or 120 times.
10:15 Scoop.
13:18 Taste test.

Music courtesy of Audio Network and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Nuts for nuts."

[tarabooartarmy]

As a type 2 diabetic who is trying to reverse the condition through a very low-fat, plant-based diet, pralines are one of the worst things I could possibly eat. But I admit I’d be tempted if I could have one from River Street Sweets again. They were by far the best I’ve ever had. Nothing else even comes close.

[abbymathewson]

You did it exactly right! Crumbly and a bit grainy is perfect.
The bloom is okay too. They will lose their shine the longer they sit. It doesn’t change the texture or the taste at all.

[violetedge]

This is perfect. My grandmother from Louisiana use to make pecan candy around this time every year. She taught me how to make it b4 she died. I use to make it and give it out as Christmas gifts. Thank you for bringing back the memories 💜💜💜💜💜

[Wendyroo]

My southern grandmother taught me how to make these! The trick is to stir the hot mixture vigorously until it is no longer glossy. You scooped a little bit too early.

[ToriE]

My best friend in high school was from Louisiana and her Paw Paw (grand father) was Creole and one of my favorite people. Every few months her grandparents would drive down to visit them in South Carolina and stay for a month or so. Her grandfather brought all of his own cooking tools including his cast iron skillet and Dutch oven and cooked almost every meal. It was glorious!!! He taught me most of his recipes which is a precious memory and even though he’s gone, I have them all written down by my friend’s grandmother which is a treasure.
All of that to say, one of my favorite things about their visits was that PawPaw would make a huge batch of pralines and bring them for me every time they came to visit. The caveat was that I had to say it “correctly.” He pronounced it puh cahn prah leens and I used to pronounced it pea can pray leans. He would always laugh and say a pee can belongs in the bathroom. 😂😂😂I miss him and his delicious pralines. Yours look tasty! The ones he made were kind of crusty on the outside and chewy inside. Thank you for bringing back the memory.

[grossbee]

All the pecan pralines I've eaten had that grainy texture and I've come to love it

[MsKathyR]

In the late 90s in the early days of eBay I used to order pecan pralines from a seller in Louisiana. My friends thought I was crazy for ordering something homemade from a complete stranger. I never had or even heard of pecan pralines before. I live in California. I loved them. I do remember they were slightly grainy. No bloom. I bought them for a few years and then they suddenly stopped offering sales. I had a feeling the maker died. I never ordered them from anyone else or even bothered looking. It looks easy enough for me to make. I might give it a go.

[auntlynnie]

“Praline carbonite” was such a great one-liner! 😂

[EA-gvph]

Here in Mexico there’s a similar candy but with coconut! Use small coconut cubes instead of pecans 🤤

[TechieTexan]

I'm from Texas and my Great Aunt would make these and she taught me how to make it. However, the ingredients we used were different. First off, we say pralines as "pray-leens". Secondly, we used a combo of regular and brown sugar to get a beige color and adding in evaporated milk. Thirdly, we don't use a thermometer or time it out. We know when it's done based off the consistency, from liquid to a more of a cake batter texture, do the water test, then the pecans are added, then spooned onto parchment paper. The spots you see on the pralines is probably the dairy component from the butter. You did great for your first try. Maybe now, you can try the Texas version, at least that's how our family makes it in San Antonio. Enjoy!!!

[Gamekrayz]

Born and raised in New Orleans. You did pralines right. They should be perfectly crumbly and just a bit grainy that melts away in your mouth. You made a real authentic pecan praline from the city.

[TwinMama-jvzb]

It's supposed to be grainy, it's part of what makes this a special treat! I grew up eating these all the time. Some local restaurants give them away when they hand you the check...I always collected the ones my parents were too full to eat and I would eat them all!

[ThtOtherJess]

Dry but soft is about right. It’s like a shortbread cookie texture but sugar and butter baby ❤

[jpendowski]

What a beautiful Praline! It came out perfect, a tiny snap and bit of grain to it. It is pronounced PRAY-leen.

[michaeltudor]

Any pralines I've ever had (homemade or store bought) have always had a grainy texture. You did a great job. Love your videos, Emmy.

[dianejohanson]

I make mine with buttermilk, white sugar, butter, baking soda, pecans. They turn out a little lighter in color but they melt in your mouth. So good. Here in Texas we pronounce them pray-leens.

[lisam]

That is exactly as they should be. The take on a milky type look as they sit. Delicious!!!! Good job

[kallen]

I love Pecans! Say it any way! Love pecan pie!👋😋
Also peacan in Christmas cheese ball! And dates stuffed with peacans and rolled in sugar. Mom did that at Christmas.

[avonbelle]

I'm British, I remember doing a snack tasting for the US and I remember there being a creole praline in the box, and I remember craving more (so much more!) once it was gone. Christmas is coming up and I have a party to go to, I'm also known as the confectioner of the family. I think we all know how this ends.

[MrSigmaNoir]

I'm impressed
You got the texture correct on your first try, the texture is supposed to be firm but soft if that makes sense, what you're looking for is the crystalline texture that melts in your mouth, that bloom means you got it right and aren't making chewy caramel candy instead
Back in the day, just about everyone's grannies and aunts used to make these and sell them on the side for extra money down here
I'm not sure if it's available over there where you're at, but down here, Blue Bell even makes a pecan praline flavor of ice cream with little chunks of praline and caramel ribbons and it's my favorite