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Results 71 - 80 of 122 for pecan praline candy
71. TEXAS PRALINES
Combine all ingredients except butter ... stage (244-248°F on candy thermometer). Add butter and vanilla. ... candy thermometer is recommended.
72. CREOLE PRALINES
Combine sugars and cream. Boil to thread stage (230°F on candy thermometer), stirring occasionally. Add butter and pecans. Continue cooking until mixture ... sheet to form pralines of the desired size. Cooks ... Makes 12 large pralines.
Dissolve baking soda in buttermilk, Combine all ingredients except pecans in a deep saucepan. Cook, ... water (244-248°F: on candy thermometer). Remove from heat; beat ... recommended. Makes 3 dozen.
74. PRALINES SUPREME
Mix baking soda and buttermilk. ... stage (234-240°F on candy thermometer), stirring constantly. Remove from heat; add flavorings, butter and pecans. Beat until creamy. Drop ... 20 to 30 servings.
75. CREAMY PRALINES
Butter sides of a heavy ... medium heat. Add pecans and continue boiling until candy reaches soft ball stage (234 ... to cool. Yields 6 dozen.
Mix cream and brown sugar ... cooking isn't necessary). Candy thermometer reading should be 227°F ... stage). Quickly add pecans and butter, stirring to mix. ... a sheet of foil.
77. PRALINES
In a large heavy saucepan, ... (or 210°F on candy thermometer), stirring frequently, scraping bottom of pan. Add butter and pecans. Continue cooking, stirring constantly, ... Makes 18 (2-inch) Pralines.
In a large, heavy saucepan ... Cook until a candy thermometer reads 234°F (soft ball ... Stir in the pecans and vanilla. Stir with a ... in an airtight container.
79. PRALINES
In a large saucepan, combine ... water or use candy thermometer). Remove from heat. While ... Add vanilla and pecans and beat. Before candy crystallizes, ... again. Yields 24 pralines.
Mix all ingredients except pecans in a 2 quart saucepan. ... 234 degrees on candy thermometer, stirring constantly. Remove from ... Makes about 20 pralines.
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