Before you decide to make Pralines, there’s a few things you need to get straight. First, you need to decide how you want to pronounce “praline”. Some of us say “pray-leen”. Some folks around Nawlins (New Orleans) are convinced you should say “prah-leen”. My mouth just naturally says “pray-leen”. I don’t have to think about it. It does it all on its own. The pronunciation can be a real big point of contention. I don’t have strong feelings about it either way. I do, however, have definite ideas regarding the pronunciation of the nuts that are included in these pralines. I put puh-kahns in my pralines. I do not cook with pee-cans. They go under your bed.
The next thing you need to decide is whether or not your stirring arm is in good enough shape. Pralines require a considerable amount of hand stirring and beating. When you think you’ve done all the stirring you can, you’ve still got about 10 to 15 minutes of stirring left. A syrup of sugar, milk and cream has to be brought up to 234 degrees. You have to keep your stove on medium to medium low heat to keep the milk and cream from scorching so it takes a little while to reach the correct temperature and you need to stir constantly. Then, you add butter and vanilla, rest for 5 minutes and starting beating with a wooden spoon until the mixture thickens and losses its glossy appearance. You might need to line up some stirring/beating volunteers.
The last decision is whether or not you want to share or keep them for yourself. If your choice is the latter, you better hide those puppies. If your choice is the former, you’re going to make folks very happy. Of course, if you recruited stirring/beating volunteers, your choice should be the former unless those volunteers were especially naughty this year. In that case, you may choose the latter. If you’re looking for a special gift for people, choose the former.
I would like to choose the former and send a special gift of Southern Pecan Pralines to each and every one of you. You’ve all enriched my life.
Y’all come see us!
Southern Pecan Pralines
yield: 34 pieces
There’s not another confection that’s quite like Pralines. The taste is similar to caramel but the consistency is more delicate and not chewy like caramel candy. The origin is somewhat debated but is mostly believed they were brought to New Orleans from France.
I cup granulated sugar
1 cup brown sugar (I used light brown)
3/4 cup half and half
1/4 teaspoon kosher salt
2 tablespoons butter (plus a little extra for buttering the sides of a saucepan)
1 1/2 teaspoon pure vanilla extract
1 1/2 cups pecans, chopped
Be sure to use a heavy saucepan. You’ll need a 2 quart size. Butter the sides. Add both sugars, half and half and salt.
Cook over low heat until the sugars dissolve. Stir constantly. I was a one-man show today so the pictures of each cooking step are scarce. I discovered right away that I’m not coordinated enough to stir with one hand and take photos with the other. I kept moving my camera around in circles.
After the sugars dissolve, turn up your burner to medium and keep stirring until the mixture boils. Turn down the heat a tad, keep stirring until the mixture reaches the soft ball stage or 234 degrees. I highly recommend using a food thermometer.
As soon as you reach 234 degrees, hopefully before your arm falls off, remove from heat. Add vanilla and butter. DO NOT STIR! In fact, take the next 5 minutes off and let the syrup and your arm cool for a bit. Ice down your stirring arm.
After 5 minutes, add pecans and beat with a heavy wooden spoon until the mixture has thickened and lost its glossiness. This is the hardest part to judge. You want the candy to set up as soon as you pour it out, but you don’t want it to get so hard that is sticks to the spoon and doesn’t pour. I make little test runs. Drop tiny bits onto your prepared pan which has been covered with waxed paper or a Silpat mat. This will help you decide if the pralines are ready. Drops from spoon easily. Check. Sets up on the pan. Check. You’re ready to rock and roll. The praline mixture will stay creamy and not get hard like peanut brittle. Now before you start spooning out the pralines, you’ll need to clear your pan of all your little test runs (read: eat them). Drop the mixture from a spoon. I used a tablespoon and wound up with about 36 glorious pieces of Southern Pecan Pralines.
Let them sit on the pan until they are completely cooled. Serve them in pretty dish.
You might also enjoy these posts:
P says
Around my neck of the woods (TEXAS!!!) it’s pray-leen…’cause we say a prayer of thanks after
eating pray-leens!!!!!
Jackie Garvin says
P,
I love that explanation of the correct way to pronounce “praline”. They DO make you pray and give thanks. No doubt about it! 🙂 I also pray that my arm won’t fall off before I get finished stirring the dadgums things. 😉
Jean says
Yes they are pray-leans. They can call em whatever they want in n’orleans. Never tried to make them as they look rather work intensive. Girl you are spitting out these posts and goodies. Dang…wish I lived further south!
Jackie Garvin says
Jean,
I wish you were closer, too! I’ve got two more posts that I want to get up before Christmas and then I’ll slow down for a bit.
Merry Christmas!
Mary ann says
How did you know these are one of my all time favorites, I may have to try them if I have a little open time! Happy Holidays Jackie, I sure enjoy your posts and recipes.
Jackie Garvin says
Mary Ann,
I wish you all the good blessings of the Christmas season and health and happiness in the coming year. You are a blessing to me! 🙂
Betty says
I love Pralines – especially love the ones we had in Savannah. I have one question – can you make these on a rainy day??? To some that may sound weird – but I know there are certain candies and icings that won’t set up right on a damp day – like divinity. So, please let me know – I am really anxious to try these but it’s raining here!!! MANY THANKIS for your wonderful recipes – love them all!!!
Jackie Garvin says
Betty,
I wouldn’t try to make pralines when it rains. Wait for the sun to shine. Then, you can make pralines AND cut hay! 🙂
Janet says
It’s pronounced “praw-leens” LOL!!!
Jackie Garvin says
Janet,
You’re allowed to say them however you wish! LOL! 🙂
Melissa says
Might just have to make some “pray-leens”! My father-in-law loves these and this might be the perfect gift for him this week! Happy Holidays.
Jackie Garvin says
Melissa,
Pray-leens will makes a most special gift for your father-in-law. Merry Christmas! 🙂
Debbie Mc says
I LOVE your recipes…..I have posted most of them as I get them on my page……my friends are loving it too!!!! : ) Thanks for all this yummy goodness….I will be making these friday!!! YUM! Merry Christmas!!!! <3
Jackie Garvin says
Debbie,
Thank you so much for sharing the recipes. I hope you, your friends and family enjoy them. Merry Christmas! 🙂
Mary at Deep South Dish says
You are a funny gal Jackie! My mama had the same thoughts about that pee can thing – you can read about it in my old Prah-Leen post in fact! 😉
Hope you have a blessed holiday.
Jackie Garvin says
Mary,
I will read your post! Thanks for stopping by! Merry Christmas to you, Miss Mary. 🙂
Ann says
Love those pray-leens!!! I’ve made them before, but I can’t stop eating them so if I make them, I have to give them away immediately! Can you just send me two or three!!! LOL Merry Christmas to you and yours Jackie – thanks for all the wonderful stuff you have done this year – I have thoroughly enjoyed your posts – keep em coming next year!
Jackie Garvin says
Ann,
I wish you all the good blessings of the Christmas season and health and happiness in the coming year. Merry Christmas to you and your loved ones.
You are a blessing to me! 🙂
Rachel@Time for Good Food says
These look so good! I LOVE pralines (pray-leens) and discovered a few years ago that they aren’t as scary to make as I first thought. And people will be very impressed with your candy-making prowess when you give them as gifts. You are so right about the sore arm, though! 🙂
Jackie Garvin says
Rachel,
Making pralines once a year is just about enough for me. My assessment is the same as you. They’re not as intimidating as you might think. It takes patience and a strong arm! But they are sho ’nuff good! 🙂
Kim says
Just found your site… I’ve moved out of the South and I make pralines every year for quite a while now. (I lived in New Orleans so I do pronounce it praw-leans) And everywhere that I’ve moved to, I’ve found I’ve had to teach those around me about this wonderful confection. One trick I have learned is that if it’s raining or if it’s a high humidity day go a couple of degrees higher (just one or two) to counter act the moisture in the air. That normally works for me. That and using a digital thermometer for candy making.
Kim
Jackie Garvin says
Kim,
I agree with your notion of high humidity effecting candy making. I’ve found that to be true of both pralines as well as divinity. You certainly do have to make adjustments.
Thanks for stopping by! Welcome home! 🙂
Sandra says
Thank you for the Praline recipe and thank you for the witty way you explain it!! Brought a smile from me !!! Sandra
Jackie Garvin says
I hope you enjoy it, Sandra! 🙂
Mayrine French says
I am one that hates those folks that troll posts and say negative things…..that just irks me…I do have a question tho…..am I thinking of something else, a candy that has a caramel center? Made the same way, but has caramel on the bottom…(CAR’-MILL LOL)
Jackie Garvin says
Off the top of my head , I can’t figure out what candy you’re thinking of. Perhaps it’s a variation of Pralines but this recipe is for traditional pralines. Please let me know if you figure it out.
Pat says
Mayrine – I think the ones with the caramel are called turtles
Nance says
Being from Texas they are definitely pray-leens made with puh-kahns. But however you pronounce it they are delish!
Jackie Garvin says
I couldn’t agree with you more. 🙂
Carol Tyler says
“Pee-cans are what go under the bed”, love that Jackie! Girl, you are so much like me!
Jackie Garvin says
Tee-hee!
Sue Ann says
Thank you! Will try this!!! I grew up close to New Awlins and it’s PRAWLEENS!!!:-)
Jackie Garvin says
Ha! Those regional pronunciations just crack me up! 🙂