Few confections are so readily identified with the South as pralines–irresistible nuggets made of caramel and pecans. Storing your homemade pralines to preserve their freshness is a simple process that can be done immediately after you finish baking them. There is a debate between my friends and I over the whole “pray-leen vs prah-leen”. Add the butter, vanilla, and pecans and beat until creamy with a wire whisk. Many times they are the pralines that are by the cash register at the Mexican restaurants. Praline candy is hard to describe, but fortunately, it's easy to make! Kelly sent me a box of her chewy pralines last year and they are heavenly. I can guess what's inside without rattling or shaking it, and I know just as surely that identical packages are being delivered simultaneously to my four brothers around the country. New Orleans pralines really are the best in my book too! My pralines usually turn out great (using Pralines I recipe in "Talk about Good!") My mom makes homemade pralines, one recipe with sweet cream and one with buttermilk, and they are probably my favorite of all the candy she makes. New Orleans-style pralines are sweet and nutty confections of sugar, evaporated milk, butter, and pecans. Some day I’ll have the guts to make them myself, but now that I live in Washington it will have to be during the six weeks of summer we get up here. There is also a chewy version from Texas that my friend Kelly from Kelly’s Kitchen Creation makes and sells. They are even sold at the Texas Capitol Gift Shop in Austin. Kelly sent me a box of her chewy pralines last year and they are heavenly. Fixed my gooey pralines! Recipe: Pecan Pralines. They are chewy, filled with nuts, and so rich and creamy. You can order a box of them here and she will ship them to you. For many many years, I have wanted to try to make a … Pralines should be cooked to 236°F (soft ball stage) so that it is still pliable when it cools and so it maintains the smooth sandy texture typical of pralines. It started thickening correctly as I was reheating it, and they hardened just as I wanted when I spread them over the sheet the second time. My recipe is quite different from this one, so I … There are two kinds of pralines most commonly found in Texas—the crisp and creamy ones I grew up with and the chewy ones you’re more likely to see today. My pralines came out too hard, they are like pecans inside rock hard candy. —————— Andrea’s Magic Pralines* 1 1/2 cups granulated sugar 1 1/2 cups packed brown sugar 1 cup half and half or light cream 3 Tbs butter 2 cups pecan halves. That and the fact that I still got my pralines in the end. 1. There is also a chewy version from Texas that my friend Kelly from Kelly’s Kitchen Creation makes and sells. but this year I made two batches that did not set up. My pralines usually turn out great (using Pralines I recipe in "Talk about Good!") That’s not an affiliate link and she didn’t sponsor this post. Work fast before they start to harden. Properly made pralines will be sweet but very creamy – once placed on your tongue, they should just melt. But one thing that differs with pralines versus other candy is the stirring process once you’ve removed it from the heat. 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