Della's Pecan Pralines III
Ingredients
- 1 cup sugar
- 1 cup brown sugar (1/2 dark, 1/2 light)
- Dash of salt
- 1/2 cup evaporated milk
- 2 tbsp light Karo Syrup
- 1 tsp vanilla
- 2 tbsp butter
- 1 1/2 cups pecan pieces or halves
Step-by-Step Instructions
- In a heavy 3-quart saucepan, mix sugar, brown sugar, salt, milk and Karo syrup.
- Cook to the soft ball stage over medium heat. Soft ball stage has a temperature between 234 and 238 degrees. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers.
- Add the butter and vanilla. Remove off heat and beat until cool and the mixture begins to thicken and lose its gloss.
- Stir in the pecans and then drop by tablespoon onto wax paper. Work quickly as the mixture will firm up. When firm, store in a closed container. Makes approximately 2 dozen pralines.
Common Problems and Solutions
Q: Why are my pralines grainy instead of creamy?
A: You likely stirred the mixture while it was cooking to soft ball stage. Only stir until the sugar dissolves, then let it cook without stirring. Also make sure to beat the mixture thoroughly after removing from heat until it cools and thickens.
Q: Why won't my pralines harden?
A: The mixture didn't reach the proper soft ball stage (234-238°F). Use a candy thermometer for accuracy, or test by dropping a small amount in cold water - it should form a soft ball that holds its shape.
Q: My pralines hardened in the pan before I could drop them all. What happened?
A: The mixture cooled and crystallized too quickly. Work fast once you add the pecans, and consider making half batches if you're new to candy-making. You can also try keeping the saucepan on a very low heat or warm water bath while dropping.
Tips and Techniques
Use a heavy-bottomed saucepan to prevent scorching, and have your wax paper ready before you start cooking. Beat the mixture thoroughly after adding butter and vanilla - this is what creates the creamy texture. Don’t skip this step or rush it.
Ingredient Substitutions
- pecan pieces or halves: walnut pieces
- light Karo syrup: dark corn syrup
- evaporated milk: heavy cream
Equipment Needed
- Heavy-bottomed 3-quart saucepan
- Candy thermometer (highly recommended)
- Wooden spoon for stirring
- Wax paper or parchment paper
- Tablespoon for dropping
Historical Context
Pralines are a beloved Louisiana confection with French roots, adapted by Creole cooks who used local pecans instead of almonds. Every Louisiana family has their treasured praline recipe, and this one has proven itself worthy over 30 years of candy-making.
