Creole goodness...

awwww now...you're giving away our secrets!  Ever notice that outside of Louisiana, they don't even pronounce 'praline' right?

My grandmother used to make these...and I know from personal experience how tricky the stirring is...I've got to get back in the swing of it before Christmas

btw...Roller, those look perfect!--I might have to drive down and steal some!

Wow it looks great on my to do for next week

Thanks for sharing

Roller, morning.... Those look AWESOME... Copied and in the SMF cook book...  Dave

Hey Roller, a few questions for us obsessively inclined, cuz sometimes the little things can make a big difference (and, of course, sometimes it doesn't matter ).

1 cup Brown sugar - light or dark?

2 Tbls Karo - light or dark?

1 stick butter - salted or unsalted?

1 cup milk - whole?

Thanks.

Can't eat them as they are pure sugar and i'd be in a coma in a min.

Used to love em. Roller, i don't know how much difference it makes but i seem to remember granny telling me not to make praulines

when it was rainy as they wouldn't set right. You ever hear this???

I'm thinking smoked pecans, too!

Good luck and good smoking.

Roller! Thank you for telling me about this recipe! Omgoodness those look like my Mama's! I may give them a try today. Can you make these any old time? I know divinity you cant with the rain. I have all the stuff to do it!:yahoo:

Roller said:

Made some Creole Style Pralines lastnight..These are one of my favorites....

2 cups granulated sugar

1 cup Brown sugar

2 Tbls Karo

1 stick butter

1 cup milk

3 to 4 cups pecans

Combine all of the ingredence but the pecans in a 3 qt sauce pan and bring to a boil and boil for 20min on med heat. Add pecans and bring back to boil on med high heat and boil until candy reaches 240* on a candy therm. Turn off heat and with a wooden spoon stir very fast until candy starts to set then very quickly spoon out on non stick surface..Makes about 30 or so Pralines...

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Yes this is an old post, but food like this is timeless. Made some about a month ago. They barely lasted the week. An overused cliché, They are to die for.

Then by golly....I will make some tonight.  After the water heater gets replaced and the NEW smoker gets here.  Have light karo left over from pecan pies at Thanksgiving...and you would think that there was going to be a brown sugar shortage with the amount that is in my pantry.  LOL 

Need to work out some frustrations...so that wooden spoon better hold up! 

nepas said:

Sometimes it takes me awhile to do a recipe.

BUT

This one got the best of me.

Followed to the T but used dark brown sugar and a little something extra.

Some slap ya mama and some of the smoked cashews i did yesterday

These do not have slap ya mama on em.

Thanks Roller

Hey these me first y'all

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Don,t forget to "Slap Yo Mama"     

I made Roller's recipe last night to celebrate this year's first day of Mardi Gras (today Feb 9th)

2 cups granulated white sugar

1 cup light brown sugar

2 TBS light (as in color, not calories ;)) Karo

1 stick unsalted butter

1 cup whole milk

1/2 tsp salt

3 to 4 cups pecans (next time I'm gonna use 2 to 3 cups- I had too many pecans in my patties for my tastes)

Here are all the ingredient melted and mixed up, sitting on a med-low flame. I stirred during this part, but as soon as the butter melted I took the spoon out.


Here it is at a full rolling boil, this is when I started my 20 minute timer. Do not stir. I did scrape the sugar off the sides and in to the pot a couple times, that's it though.

Notice how the contents in my 3QT sauce pan have grown. If your heat is too high you run the risk boiling over, and sticky sugar stuff getting all over your oven top, which is a pita to clean up.


Pecans stirred in, and candy thermometer added. Don't let the tip of your thermometer touch the bottom of your pot.


At 240* (soft ball stage) I removed the pot from the heat and vigorously stirred. After a few minutes of stirring I added 1tsp of vanilla extract. You want to stir this mixture till it starts to loose some of its shine, don't mix it till it looses all of its shine. When it starts to loose its shine you will notice the mixture is less fluid, making big air bubbles that pop, and kind of 'follows' the spoon as you're stirring. At this point you must work fast, and spoon out patties on a non-stick surface; I used wax paper. If it cools too much it will look like that nugget in the picture, that was the last one I scraped out of the pot.


I was drinking some V8 juice in that cup, and thought it'd be cute in the photo.

May the candy making force be with you.

A close up!


They came out the perfect texture and flavor. If I had another set of hands I would have knocked the piles of pecans over. I ended up with Bear Patties, Rawr! Roller said this recipe makes about 20, I made 12 (not including that little nugget ball).

Also, see the little white patches on that praline? As I understand it, that is the sugar crystallizing. Since I heated the mixture to the right temp, and stirred for the right amount of time, the whole patty didn't get crystallized. When it crystallizes the candy becomes grainy (like the original sugar form) and brittle.

Yummmmmmmmm looks good..enought  to eat LOL

Now for all you folks that don't think these are sweet enough . You can melt some almond bark ( chocolate ) and dip the pralines in it and set back on the wax paper to firm up.  the pronunciation is prawlene and puhcawn. not peecan and prayleen!

 the pronunciation is prawlene and puhcawn. not peecan and prayleen!

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THANK YOU  eman!

eman said:

Now for all you folks that don't think these are sweet enough . You can melt some almond bark ( chocolate ) and dip the pralines in it and set back on the wax paper to firm up.

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AND THEN!

Sprinkle with bacon crumbles! ;p