November 29, 2008 by Stacy McDonald
Real New Orleans Pralines
Just in case you wondered, a “good” praline (that’s pronounced with a short o, not a long a) should be slightly crisp and then melt in your mouth like butter. Of course the pecans (pronounced with a short i and a short o) should be fresh and crisp! But a praline should never be chewy like caramel or hard like peanut brittle. It has to be just right or it’s just not a praline.
- 2 cups of white sugar
- 2 cups of brown sugar
- 2 teaspoons of real vanilla
- 6 T. Lyle’s Golden Syrup (or light corn syrup)
- 1 T. butter
- 1/3 C. bourbon (if you don’t want to use bourbon, just use all milk instead, but adjust the liquid measurement – and realize you’re missing out!)
- 1/3 c whole milk
- 4 cups pecans
1. Whisk together all ingredients (except pecans) very well in cold pot until smooth. Stir in pecans.
2. Turn stove on medium high heat, and when mixture comes to a boil, cook & stir for four minutes. (If you use a candy thermometer, temperature should be 234F.)
3. Remove from heat.
4. Stir for about one minute or until mixture is not so glossy.Spoon pralines onto trays lined with parchment paper. Let cool for about 20 minutes. When you first spoon it out the mixture will be dark and shiny. As it cools, it turns a beautiful light brown. Once completely cooled, store in an airtight container (if you have any left to store!). Do not refrigerate.
I pray y’all had a wonderful Thanksgiving! If you’re interested in seeing a few photos of our day, my daughter, Tiffany, posted some photos on her blog It’s the Simple Things.
P.S. Next year, I think I might share with you my secret recipe for authentic Cajun Oyster Dressing…maybe.
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10 Responses to “Real New Orleans Pralines”
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My little girls were hanging over my shoulder when I was looking at your blog and when they saw the pralines I was informed it MUST be part of our baking for Christmas. Thanks for sharing.
We had our traditional Oyster stuffing too. Last year friends came from up north and couldn’t believe we didn’t serve cornbread dressing – the typical southern Thanksgiving dish. Hope you all had a great and blessed Thanksgiving.
Victoria
I think my husband will adore these! I will need to get to it soon, right after the fruit cake (homemade – he loves it)homemade peanut brittle, sugar cookies….
Good thing I have lots of girls to help me!
Those look delicious!!!
And thanks for the pronunciation lesson. I definitely say both words incorrectly…or at least not like a Southerner would pronounce them.
These look so yummy!!! I wonder how they would turn out with dairy free products(my youngest is very allergic to dairy). I guess I’ll be forced to make two batches (one without dairy and one with) to find out!
Blessings
Amanda
Hi Amanda,
You could use all bourbon!
Or I guess you could probably try substituting almond milk – but I think the bourbon would work better.
Being from Louisiana, pralines are always a part of our Christmas baking!
I think I’ll have fun experimenting with these!! Do you have any bourbon suggestions? You should have seen the look on my husbands face when I told him that I needed some bourbon!!lol
Blessings
Amanda
Hi Stacy!
How have you been?
Your pralines remind me of the florentines I used to make. But I have to go think of something else now, ok?
hehehee,
Kamilla
“Just in case you wondered, a “good” praline (that’s pronounced with a short o, not a long a) should be slightly crisp and then melt in your mouth like butter”…thanks for making my mouth wet..hehheeh. but yes your article made crave for this sweetness again..