Praline recipe wanted

December 10, 2007 7:39 AM

Do you have a recipe for pecan pralines using evaporated milk that has been successful for you? The web is full of heavy cream-based recipes, but I just ate a fabulous one made with evap milk, so I'd like to start there. If you can advise on stirring/not stirring and temperature to cook to, I'd appreciate that too.
posted by sevenstars to food & drink (3 comments total)

Oh, I'm sorry I don't have the recipe my mother used. Dang! BUT, I do know that you need to buy a candy thermometer and be sure not to over-stir the mixture. If you do, the sugar will crystalize and your delicious pralines will be cloudy and they won't melt in your mouth as they should. And be sure your candy making happens when the air is dry. If it's too humid, they won't set up. Ignore those cream-based recipes. They are NOT the real thing. And don't forget to be generous with the vanilla! If you don't find a recipe but have a craving for pralines, take yourself to www.auntsallys.com and order the traditional pralines. Your life will never be the same!
posted by MrFongGoesToLunch at 11:36 AM on December 10, 2007

I found this one on allrecipes, but I haven't tried it myself.
posted by bassjump at 11:56 AM on December 10, 2007

I second a good thermometer. As far as stirring, the recipe I use has an initial cook, then an unstirred cooldown with butter melting on the top. Once it reaches a certain temp, you start to beat it. Make sure you beat until the mix is thickened but doesn't lose it's gloss. Then it sets up like fudge. I've accidently done this several times and it's still tasty but it ain't praline. The recipe in Better Homes and Garden'sNew Cookbook uses a good method.
posted by Foam Pants at 1:51 PM on December 10, 2007