What are pralines?u003cbr/u003e

Here in the United States (the South in particular), the short answer is that pralines are a type of candy where nuts are covered in a cooked sugar mixture and it sets up to a soft candy. More specifically, pralines have sugar (usually brown or a mixture), nuts (most commonly pecans), cream or milk, and vanilla. The most popular pralines seem to be creamy, smooth, and melt-in-your-mouth soft. But some pralines are harder and more crunchy.

What is the difference between pecan candy and pralines?u003cbr/u003e

Well, while they may sound the same, they are emphatically u003cstrongu003enot the sameu003c/strongu003e, as any good Southerner will tell you. Praline Pecans or Pecan Candy are individual pecans with a crunchy praline or candy coating. u003cbr/u003eu003cbr/u003ePralines, on the other hand, are cookie-shaped candy where crunchy pecans are mixed into a cream, sugar, and vanilla mixture, that is scooped out and it pools to make a patty-like candy loaded with brown sugar flavor. They're firm enough to hold but soft enough to melt in your mouth.

Do you need a candy thermometer to make pralines?u003cbr/u003e

In short, no. No worries about soft ball stage or getting the right temperature. For traditional recipes and original pralines, the answer will be yes, but for my recipe, the answer is no! If you have a timer and follow my instructions closely, you can successfully make these delicious Southern Pecan Pralines without a candy thermometer! Can I get a u003cemu003ehallelujahu003c/emu003e?

How to prevent pralines from getting grainy? u003cbr/u003e

Well, that's a million-dollar question. Pralines are grainy because the sugar doesn't get hot enough to fully dissolve. You may think using a candy thermometer is the answer to this but even with all the recipes I've tried, that's not always true. The good news is - if you end up with grainy pralines, you can break them up, put them back in the pot with a little cream or milk (a tablespoon or two), and heat them again. Maybe add 10-15 seconds to the boiling time to try and raise the temperature a little more.

Pralines won't harden up?u003cbr/u003e

Similar to the answer above, it has something to do with not reaching the correct temperature. Or maybe it's a rainy day. Or maybe the stars aren't aligned for you. Just kidding... sometimes I have no idea why they won't harden. u003cbr/u003eu003cbr/u003eBut if your pralines are still gooey after 30-40 minutes, you may have to scrape them back into the pan and heat them again. Add a tablespoon of milk, melt the sugar, and as before, stir constantly while you bring them to a boil. When the mixture begins to thicken, begin dipping them out again and cross your fingers!

How do you clean the pot after making pralines?u003cbr/u003e

The easiest way to clean the pot is to let the hard candy in the pot dissolve. I do this by filling the pot with hot water (or filling it with cold water and bringing it to a boil). This will dissolve all the candy and make it really easy to clean it out.

Can you freeze pralines?u003cbr/u003e

The good news is, you absolutely can freeze pralines! Freezing pralines is a great way to extend their shelf life and enjoy them later! But it's important to do it the right way to preserve their texture and flavor. u003cbr/u003eu003cbr/u003eBefore freezing, for the best pralines, make sure they are completely cooled, then wrap them individually in plastic wrap then place them in an airtight freezer-safe container before freezing. Another option is to freeze them in a single layer or layer the pralines with wax paper between them if needed to prevent sticking. Pralines can be frozen for up to two months for the best quality. u003cbr/u003eu003cbr/u003eWhen ready to enjoy, thaw them in the fridge overnight or at room temperature for about 30 minutes without using direct heat to retain their original texture

Easy Southern Pecan Pralines (No Candy Thermometer Required)

Easy Pecan Pralines

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 40 reviews

Recipe by Rose

Total Time15 minutes
Yield24 1x

Description

Delicious, Easy Southern Pecan Pralines are a delicious and creamy Southern candy that’s ready in about 30 minutes. Creamy & 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!

Ingredients

Units Scale

1 cup (235 ml) brown sugar
1/3 cup (79 ml) heavy whipping cream
1/4 cups (59 ml) salted butter (half a stick)
1 teaspoon (5 ml) pure vanilla extract
1 cup (235 ml) powdered sugar
1 1/2 cups pecan halves

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Instructions

Line a large cookie sheet (or two) with parchment paper.
Place the brown sugar, whipping cream, & 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 😉

Equipment

Non-Aluminum Cookie Sheet

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Mixing Bowls

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Notes

Work quickly! As mentioned above, this is not a recipe where you can drag your feet. If the mixture gets too cool and begins to set up in the pan, add a teaspoon or two of hot milk and stir until creamy, Then begin dipping it out.
You can use unsalted butter instead of salted butter, if you prefer. If you choose to do this, I do recommend adding a pinch of salt to the recipe!
I really love pecan halves in my pralines, but if you want, you can use chopped pecans. The texture will be a little different but the amazing flavor will still be there!
While this is by and far the easiest pralines recipe I’ve ever made, nothing is 100% foolproof. If your pralines don’t set up, or they get dry and crumbly, don’t toss them out! Eat them with a spoon, ball them up and dip in chocolate, or chop them up and use as a topping on cake or ice cream!

Nutrition

Serving Size: 1 piece
Calories: 121
Sugar: 13.3 g
Sodium: 18.1 mg
Fat: 7.4 g
Carbohydrates: 14.2 g
Fiber: 0.7 g
Protein: 0.7 g
Cholesterol: 7 mg

Find it online: https://rosebakes.com/easy-pecan-pralines/

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