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New Orleans Pralines Recipes

Classic Pralines of New Orleans
You most certainly have often heard of, that one should partake when visiting New Orleans Mardi Gras.

Praline is a family of confections made from nuts and sugar syrup, and of a pastry ingredient made from them.

In Europe, the nuts are usually almonds or sometimes hazelnuts. In Louisiana and Texas, pecans are almost always used, and cream is often incorporated into the mixture.

As originally invented in France, pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. The powder made by grinding up such sugar-coated nuts is called 'pralin' or 'praliné' in French, and is an ingredient in many cakes and pastries.

In most other countries the word 'praline' is used to mean this powder, or even a paste, often used to fill chocolates, hence its use by synecdoche in The Netherlands, Germany, and Belgium to refer to filled chocolates in general. In Great Britain, the term can refer either to praline (the filling for chocolates) or, less commonly, to the original whole-nut pralines.

 

Pralines
Pralines were named for the French diplomat César du Plessis-Praslin, later Duc de Choiseul. The praline (originally spelled prasline) is said to be named after the French soldier and diplomat Marshal du Plessis-Praslin (1598-1675), whose cook supposedly invented it. The cook, Clément Lassagne, after retiring from the marshal's service, is said to have founded the Maison de la Praline, a confectioner's shop which still exists in Montargis, 110 km south of Paris. The name has certainly existed since the 18th century, but there is no secure connection with the Marshal or his cook.

And now you can make them at home.

How To Make Real New Orleans Pralines Directions:

Traditional New Orleans Praline
2 1/2 cups granulated sugar, divided
1 cup light cream
1 tablespoon butter
2 cups pecans, halves

In a heavy iron pan, combine 2 cups of the sugar with the cream and butter, and bring to a boil over medium heat.

In a separate heavy pan, melt the remaining sugar and cook it until it is caramel-colored. Add the cream, butter and sugar syrup to the caramel mixture. Add pecan halves, and cook the mixture to the soft-ball stage — 235 degrees F on a candy thermometer.

Remove the pan from the heat and beat the mixture until it thickens. Drop spoonsful of the mixture onto wax paper to form pralines about 2 to 3 inches in diameter. Let the pralines harden.

Voodoo Pralines
1 cup buttermilk
2 cups granulated sugar
1 teaspoon baking soda
Dash of salt
1 1/2 cups chopped pecans
1 teaspoon vanilla extract

In saucepan, combine buttermilk, sugar, baking soda and salt. Bring to a boil and simmer slowly until mixture forms a hard ball when dropped into cold water. Do not stir more than necessary during this cooking period.

Remove from heat; add pecans and vanilla extract. Beat until dull. Drop by tablespoons onto foil. Let stand at least 30 minutes to cream and harden.

NOTE: Humidity will cause pralines to become sugary.

 

Marie Laveau Butterscotch Love Pralines
2 cups granulated sugar
1 cup light brown sugar, firmly packed
3/4 cup water
1/4 cup corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 (6 ounce) package butterscotch morsels
1/2 to 1 cup coarsely chopped walnuts or pecans

Combine sugars, water, corn syrup, vinegar and salt in a 2-quart saucepan. Boil over high heat for three minutes, but do not stir.

Remove from the heat, add butterscotch morsels and beat until smooth and morsels are melted. The mixture will be thin. Stir in nuts and drop by tablespoonsful onto ungreased foil or brown paper. Mixture may be thinned with warm water, a little at a time, if necessary. Let pralines stand at room temperature to set or chill in the refrigerator.

 

New Orleans White Or Pink Pralines
These dainty white or pink pralines are peculiar to Creole confections and are much sought after by visitors to New Orleans.

2 cups granulated sugar
1/4 cup water
4 cups freshly-grated coconut
1/2 teaspoon red food coloring (optional)

Use a copper or other heavy saucepan. Put sugar into the saucepan with the water and let it boil well. When it begins to form a syrup, remove it from the heat and stir in the grated coconut. Mix thoroughly and return the pan to the heat. Be careful to stir the mixture constantly from the time you add the coconut. Cook it for 2 to 3 minutes; it will begin to bubble and should have reached the thread stage on a candy thermometer. This will be sufficient cooking if you wish the pralines to be light and flaky. Add the coloring, if using, just before taking the mixture from the heat.

Have ready a wet marble slab or buttered platter. Take a kitchen spoon and use it to drop spoonsful of the mixture onto the slab or platter, spreading them out with a fork until they form neat round cakes about 1/4 inch thick and 4 or 5 inches in diameter. Let them dry, then take a knife and gently raise them from the slab or dish.

 

Bourbon Street Pralines
2 cups granulated sugar
1 teaspoon baking soda
1 cup buttermilk
Pinch of salt
2 tablespoons butter
2 1/3 cups broken pecans or walnuts
5 tablespoons bourbon

Combine sugar, baking soda, buttermilk and salt in large saucepan. Cook, stirring frequently, until candy thermometer registers 210 degrees F.

Add butter and pecans. Cook, stirring constantly, to 230 degrees F.

Remove from heat and stir in bourbon; cool one minute. Beat by hand until mixture begins to thicken (about 5 minutes). Drop by tablespoon onto wax paper; let stand until firm.

 

New Orleans Chocolate Pecan Pralines
1 cup granulated sugar
1 cup light brown or maple sugar
1/2 cup light cream
1/4 teaspoon salt
2 ounces unsweetened chocolate, broken
1 tablespoon butter
1 cup pecans, broken into small pieces
1 teaspoon vanilla extract

In a heavy saucepan, combine the sugars, cream and salt. Stirring constantly, cook the mixture over medium heat until it reaches 228 degrees F on a candy thermometer.

Add chocolate, butter and pecans, and, stirring constantly, cook the mixture to the soft-ball stage — 234 degrees F on a candy thermometer.

Remove the pan from the heat and add the vanilla extract; let the candy cool for 5 minutes. Beat the candy for 10 to 15 seconds, or until it thickens slightly.

Using a large spoon, immediately drop the mixture in mounds onto buttered plates or wax paper. If the mixture becomes too thick to drop. stir in a tablespoonful of hot water to thin it.

 

All Saint Day New Orleans Creamy Pralines
Butter or margarine
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup butter or margarine
1/2 cup light corn syrup
1/8 teaspoon salt
3 cups pecan pieces
1 teaspoon vanilla extract
1/2 to 1 teaspoon almond extract

Grease wax paper sheet with butter, then set aside.

Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes.

Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.

 

New Orleans Voodoo Offering Pralines
2 cups brown sugar
1 cup light molasses
2 cups heavy cream
4 tablespoons butter
1 teaspoon vanilla extract
4 cups pecans, halves

Boil brown sugar, molasses, cream and butter together, stirring all the time, until the sugar dissolves. Continue boiling without stirring until a soft ball is formed when a drop is placed in cold water.

Remove from the heat, add the vanilla extract and nuts, and stir the mixture until it begins to crystallize. Drop spoonsful of the mixture in small heaps on buttered baking sheets, leaving enough room between the pralines for them to spread slightly.

 

Royal Street Pralines
2 cups brown sugar
1 cup granulated sugar
1/8 teaspoon baking soda
2 tablespoons light corn syrup
3/4 (14 ounce) can sweetened condensed milk
1/2 cup water
12 large marshmallows
1 quart pecan halves

In a saucepan combine all ingredients except marshmallows and pecans. Cook until a small amount of the mixture forms a soft ball when dropped into cold water. Stir to prevent burning.

Add marshmallows and stir until melted. Remove from heat and add pecans. Beat until mixture loses some of its gloss. Place wax paper over cloth and drop pralines by spoonsful on the paper. Makes 3 dozen.

 

French Market Orange Pralines
2 cups granulated sugar
3/4 cup half-and-half
1/4 teaspoon salt
2 1/2 tablespoons light Karo® syrup
Juice and grated rind of 1 orange
4 tablespoons butter
1 teaspoon vanilla extract
Few drops orange food coloring (optional)
2 cups chopped pecans

Place sugar, half-and-half, salt and Karo® syrup in saucepan and stir constantly until mixture boils. Add orange juice slowly and continue cooking until mixture reaches soft ball stage (240 degrees F on candy thermometer). Add orange rind and cook until it again reaches 240 degrees F.

Add butter, vanilla extract and food coloring. Cool. Beat until mixture holds its shape. Add pecans. Drop on wax paper. Store in tin or plastic container. Makes about 1 1/4 pounds.

 

Dr. Pepper Pralines
1 cup granulated sugar
1 cup dark brown sugar
1 cup Dr. Pepper®
4 large marshmallows
2 to 3 cups pecan or walnut halves

In heavy saucepan mix together sugars and Dr. Pepper. Cook over low heat. stirring constantly until all sugar is dissolved, then cook stirring occasionally until soft ball stage (238 degrees F) is reached. Remove from heat, add marshmallows and nut meats together. Beat hard for 1 to 2 minutes until mixture starts to cream. Drop on wax paper in small balls, about 1 tablespoon at a time. They should flatten out around the edges leaving mound of nut meats in the center.

 

Mexican Soft Pralines (Dulces con Nueces)
Pecans are a large crop both in Arizona and New Mexico.

1 cup brown sugar
4 tablespoons butter
1 cup half-and-half
2 tablespoons light corn syrup
2 tablespoons dark rum
1 cup pecans, chopped

Butter a cookie sheet. Place all ingredients in a small stainless steel pan and bring to a simmer over medium heat, stirring frequently to prevent burning. Cook gently until the mixture thickens enough so that a spoonful dropped on the buttered sheet holds together, about 30 to 40 minutes.

Using a large spoon, drop mounds of the candy on the sheet and allow to cool. If the candy does not harden sufficiently, refrigerate it for 2 hours. Makes 8 pralines.

 

NEW ORLEANS HALLOWEEN PRALINE SQUARES
20 to 24 graham crackers
1 cup butter
1 cup light brown sugar, packed
1 cup chopped pecans

Preheat oven to 350°.
Line a 15x10x1-inch jelly roll pan with graham crackers. Bring butter and sugar to rolling boil; boil 2 minutes. Remove from heat. When bubbling subsides, add chopped pecans.

 

New Orleans, Louisiana Caramel Pralines
2 cups granulated sugar
1 cup evaporated milk
1 cup granulated sugar
2 teaspoons vanilla extract
2 1/2 cups chopped pecans, toasted
2 tablespoons butter

Place 2 cups sugar and milk in a large saucepan. Cook slowly, stirring often. At same time, put the 1 cup sugar in another saucepan on low heat; stir until melted. Pour slowly into the milk and sugar that should be ready to boil; stir while adding. Cook slowly until a firm ball will form when dropped into cold water (238 degrees F on a candy thermometer).

Set off the heat. Add vanilla extract, pecans and butter. Beat or stir until this begins to thicken. Drop by spoonsful on wax paper. They should set up immediately.

Marie Laveau II Pralines
1 small box regular butterscotch pudding
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 tablespoon vegetable oil
1 cup broken pecans

Mix pudding, sugar, milk and oil in a saucepan. Bring to a boil. Boil slowly for 10 minutes to bring the mixture to the soft-ball stage.

Beat until mixture slightly thickens. Add pecans. Drop by spoon onto wax paper. Let cool about 30 minutes.

 

Piloncillo Pralines
Piloncillo is Mexican brown sugar which is sold in small or large cones. If you cannot find it, you may substitute regular brown sugar. Canela is ground cinnamon.

1 1/2 cups granulated sugar
8 to 9 ounces piloncillo, softened and chopped
1/2 cup plus 2 tablespoons whole milk
6 tablespoons butter
1 1/2 cups pecan pieces, toasted
1/2 teaspoon ground canela (cinnamon)
2 teaspoons vanilla extract

Grease a 24-inch sheet of wax paper. Set it on several thickness of newspaper.

Combine all ingredient except the vanilla extract in a heavy saucepan. Bring to a boil slowly so that the piloncillo melts and continue cooking, stirring constantly, until the mixture reaches the soft ball stage, 238 degrees F.

Add vanilla extract, remove the pan from the heat, and continue stirring as the candy cools. When the mixture becomes creamy and cloudy, and the pecans remain suspended while stirring, spoon the mixture onto the wax paper. You can make pralines of any size. Work quickly, before the candy hardens in the pan. The pralines set as they cool.

These are best the day they are made, but they will keep for several days if tightly covered. Use leftover pralines by crumbling them over ice cream.

You can also pour the praline mixture into a pan and cut it like fudge.

 

Sweet Potato Pralines
2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup cooked, mashed yams
1 cup pecans
1/4 cup butter
1/2 teaspoon vanilla extract

Place sugar and milk in a heavy 2-quart saucepan and bring to a boil. Add yams. Cook until mixture reaches 235 degrees F (soft-ball stage). Remove from heat and add pecans, butter and vanilla extract. Let cool.

Beat and pour into a buttered 8-inch square dish. Allow to completely harden. Cut and serve.

Praline Bars
24 graham cracker squares
1/2 cup light brown sugar, packed
1/2 cup butter or margarine
1/2 teaspoon vanilla extract
1/2 cup pecans, chopped
PREPARATION:

Heat oven to 350°. Arrange graham crackers in single layer in ungreased 15x10x1-inch jelly roll pan. Heat brown sugar and margarine to boiling; boil and stir for 1 minute. Remove from heat; stir in vanilla.
Pour over graham crackers, spreading evenly; sprinkle with pecans. Bake until bubbly, about 8 to 10 minutes. Cool slightly and cut into squares.

Microwave Pralines
"The most fantastic, EASY candy you can make... sinfully delicious and habit forming. I have only seen this fail once, and then the disaster was the most marvelous gooey pecan praline ice cream topping."
Original recipe yield: 3 dozen.
Prep Time:20 MinutesCook Time:13 MinutesReady In:35 MinutesServings:18


1 pound light brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1 tablespoon butter
2 cups chopped toasted pecans


In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.


 

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A New Orleans Cemetery Tour is always a great way to see the" Cities Of The Dead". There are 42 cemeteries in the New Orleans area with many interesting, fascinating and very Haunted stories.

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