Recipes for "pecan pralines"

Generously butter baking sheets.

In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

Only if you're taking the optional step of toasting the pecans.

This is an optional step, which gives the nuts a richer, nuttier flavor. Place pecan halves on a baking sheet in a single layer and toast for 10 minutes, turning once. Let cool.

Simply Recipes / Mihaela Kozaric Sebrek

Line 2 baking sheets with parchment paper or Silpat and set aside.

Mix together white and brown sugar and baking soda (and pinch salt, if using unsalted butter) in a 3-quart saucepan. Stir in light cream and place over medium to medium-high heat. Clip a candy thermometer to the side of the pan.

Cook, whisking occasionally, until mixture reaches 235°F on a candy thermometer (about 25 minutes). Slight foaming and occasional bubbling in the mixture (it looks like it’s gasping) are normal at this stage.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

As soon as the temperature reaches 235°F, add the butter and stir until the butter is fully melted and the mixture is well combined (about 1 minute).

Simply Recipes / Mihaela Kozaric Sebrek

Off the heat, stir in the brandy or vanilla, if using, and pecans until well coated. Continue stirring to cool slightly (about 30 seconds).

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Let cool completely until the pralines lift easily from the pan (about 45 minutes).

Store in an airtight container for three to five days.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Generously grease a large slab or baking sheet.

Combine brown sugar, white sugar, and milk in a saucepan over medium heat; bring to a boil. Stir in pecans, butter, and vanilla; heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove saucepan from heat; cool syrup 5 minutes.

Beat until thickened, then immediately pour onto the prepared surface; rest until firm. Completely cool before cutting.

Line two baking sheets with aluminum foil. Coat with nonstick cooking spray.

Combine sugar and corn syrup in a large saucepan over medium heat. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly until the temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and then pecans.

Drop by spoonfuls onto the prepared pans. Cool completely, then wrap with plastic.

Preheat the oven to 325 degrees F (170 degrees C).

Place crackers to cover bottom of a 10x15-inch baking pan.

Combine sugar, butter, and cream of tartar in a saucepan; heat to a boil. Add pecans; pour mixture over crackers.

Bake in the preheated oven for 10 minutes. Cool in the pan about 3 minutes; remove from pan while still warm.

Gather all ingredients. Line a baking sheet with aluminum foil.

Combine pecans, white sugar, brown sugar, milk, butter, and vanilla in a large saucepan over medium heat; bring to a boil. Do not stir once mixture begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.

Drop by spoonfuls onto the prepared baking sheet. Let cool completely.