Veronica's Pralines
Ingredients
- 2 cups sugar
- 1/2 cup white karo syrup
- 1/2 cup water
- 2 cups pecan halves
- 1/2 stick butter
- 1 tbsp vanilla
Step-by-Step Instructions
- In a heavy saucepan, combine sugar, syrup, water and pecans. Stir over medium heat until the sugar is dissolved and the mixture comes to a boil. Continue cooking and stirring until the soft ball stage. 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.
- Remove from heat and add the butter and the vanilla. Allow to cool a little, about 2-3 minutes. Then whip until creamy and lighter in color, about 2-3 minutes. Drop by tablespoonsful on waxed paper and allow to set completely.
Common Problems and Solutions
Q: Why did my pralines turn out grainy?
A: Pralines can become grainy if you stir them too much after adding the butter and vanilla, or if sugar crystals form on the sides of the pan during cooking. Make sure to dissolve all the sugar completely at the beginning, and avoid stirring once it starts boiling until you reach soft ball stage.
Q: My pralines won't harden - what went wrong?
A: If pralines stay soft and sticky, you didn't cook them to the proper temperature. You need to reach 234-238°F (soft ball stage). Use a candy thermometer for best results, and make sure to test the cold water ball if you're going by feel.
Q: How do I know when to stop beating the mixture?
A: Beat the mixture after adding butter and vanilla until it loses its glossy shine and becomes creamy and lighter in color, about 2-3 minutes. If you beat too long it will harden in the pot, too little and pralines will be too soft. Work quickly once it starts to thicken.
Tips and Techniques
Use a heavy-bottomed saucepan to prevent scorching and ensure even heat distribution. A candy thermometer is highly recommended for consistent results. Have your waxed paper ready before you start - once the mixture is ready, you need to work quickly to drop the pralines before they harden in the pan.
Ingredient Substitutions
- white karo syrup: light corn syrup
- pecan halves: chopped pecans
- butter: margarine
Equipment Needed
- Heavy-bottomed saucepan (essential to prevent scorching)
- Candy thermometer (highly recommended)
- Wooden spoon for stirring
- Waxed paper
- Tablespoon for dropping
Historical Context
Pralines came to Louisiana with French settlers, who adapted their original almond-based confection to use native pecans. The word ‘praline’ is pronounced ‘praw-leen’ in Louisiana, different from other regions. They became a staple candy sold in French Quarter shops and made at home for holidays and special occasions.
