Praline recipe - Swasthi's Recipes (2024)

FAQs

Why won't my pralines get hard? ›

But 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!

Avoid The Humidity

Plan to make your pralines on a cool, dry day. If it's humid or rainy, as it was the first time I made pralines, the candy might end up with a more sugary, grainy texture.

Pralines will keep well for 1 or 2 weeks at room temperature. After that, the sugar will begin to crystallize and the candy will get harder and gritty. To ensure they stay fresh, proper storage is key. Pack them in an airtight container as soon as the candy hardens and use parchment or wax paper to separate layers.

praline, in French confectionery, a cooked mixture of sugar, nuts, and vanilla, often ground to a paste for use as a pastry or candy filling, analogous to marzipan; also, a sugar-coated almond or other nutmeat.

Since the problem is mostly that the sugar in the pralines gets hard and crystallized, you might try softening them the way you'd soften hard brown sugar. Place a terracotta sugar saver in the container or something else that's slightly damp, like a few slices of apple or a slice of fresh bread.

A little crystallization in pralines is inevitable but adding a bit of corn syrup can help keep crystals from forming. In this recipe I also butter the sides of the pot and only stir before the sugar comes to a boil. After the candy reaches soft-ball stage, it is left to cool for 10 minutes without agitation.

235° F–240° F

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge , pralines, and fondant are made by cooking ingredients to the soft-ball stage.

Why are there white spots on my pralines? The white spots are a natural process called crystallization.

Sometimes, as syrup boils, sugar starts to form back into crystals, which turn hard and cloudy. Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck.

Being that pecans are the main ingredient; the snack contains essential vitamins & minerals, can aid in long-term heart health, can be enjoyed by gluten intolerant consumers, can provide a high number of antioxidants, and can supply a large amount of protein & fiber.

What is the difference between brittle and praline? ›

Pralines have a lot in common with nut brittle, with the difference being mostly in the addition of cream and the cooking temperature––the sugary syrup used to coat pralines is heated to a soft-ball consistency, a lower temperature than the hard-crack stage of peanut brittle.

Nowadays most people are unaware of the candy's historical origin, and the praline is thought of as a southern confection not necessarily specific to New Orleans. Some believe the pecan praline is a Texan candy, whereas others assume it came from Savannah.

Praliné is a nut-based paste used widely in pastry-making. It's not to be confused with praline, which is a candy coated with caramelized sugar.

To freeze pralines, wrap them in aluminum foil and place them in a zipper top bag or freezer container. The pralines are still a bit delicate when frozen, so don't stack other things on top of them and make sure they're in a part of the freezer where they won't get smashed.

candy-covered nut , praline. vendre des pralines dans les fêtes foraines to sell candy-covered nuts at funfairs.

If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky. Work quickly to drop heaping tablespoons of pecan praline mixture onto the parchment paper-lined baking sheet. I find that it works best to use a cookie dough scoop.

Traditional Southern recipes say never make these on a rainy day! Humidity and moisture can affect the finished texture of the candies.

If caramels are too soft, that means the temperature didn't get high enough.