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I am looking for an old school recipe for a South Louisiana style pecan praline?

crumbly not fudge like

3 Answers

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  • 1 decade ago

    New Orleans Old Style Pralines

    1 1/2 cups sugar

    3/4 cup light brown sugar (packed)

    1/2 cup milk

    3/4 stick butter (6 Tbs)

    1-1/2 cups pecans (roasted optional)

    1 tsp vanilla

    Combine all ingredients and bring to soft ball stage (230F to 240F), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on aluminum foil or parchment paper. Makes approximately fifteen to twenty pralines, depending on size.

    Note: To roast pecans, bake them on a sheet pan at 275F for 20 to 25 minutes until slightly brown.

    Optional: Praline sauce (add 1/2 cup corn syrup to mixture).

    OR

    New Orleans Pralines

    3 cups sugar

    1 cup half and half

    2 cups chopped pecans

    pinch soda

    pinch salt

    1 tsp. vanilla

    3 Tbsp. butter

    Directions

    Cook sugar, cream, pecans, soda and salt together in a 3 qt. heavy saucepan that has been greased with butter until it reaches 236-238 F degrees on candy thermometer. Begin by using high cooking heat, then reduce heat enough after it reaches boiling point to maintain rolling boil; stir frequently. Remove from heat and add vanilla and butter. Cool slightly, and beat until correct consistency for dropping. Working rapidly, drop by teaspoonfuls on waxed paper. The first pralines may seem too thin, but the candy thickens very fast and remaining patties will be firmer.

    nfd♥

    Louisiana gal

  • ND DVM
    Lv 7
    1 decade ago

    What's the matter with those guys?!

    OLD FASHIONED BUTTERMILK PRALINES

    2 c. sugar

    1 c. buttermilk

    2 tsp. vanilla

    1 tsp. baking soda

    2 tbsp. butter

    1 c. chopped pecans

    Combine in large saucepan: sugar, soda and buttermilk. Do use a big pan or Dutch oven, as this will foam up more than you think. Cook over medium heat to "soft ball" stage on candy thermometer (235 degrees). Stir often to prevent scorching. Remove from heat. Add butter, vanilla, and chopped nuts. Beat until thickened. Drop by spoonfuls onto waxed paper. Let cool before eating.

  • 1 decade ago

    The person above me is a DICK!!!

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