Orange Pralines
"Pralines with just a subtle hint of orange -a different twist to a timeless classic. I lay a piece of waxed paper on top of a kitchen towel on my table and drop the pralines by the spoonful on top of the waxed paper. I find it's easier to pick them up this way and less likely to break."
photo by SweetSerenade
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
24 Pralines
ingredients
- 2 1⁄4 cups pecan halves
- 2 cups sugar
- 3⁄4 cup half-and-half
- 1⁄4 teaspoon salt
- 3 tablespoons light corn syrup (Karo)
- 1 orange, juice and zest of, grated
- 4 tablespoons butter
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees.
- Spread pecans on baking sheet and lightly toast for about 7-10 minutes.
- Remove from oven and set aside.
- In large saucepan combine sugar, half and half, salt, butter and corn syrup.
- Cook over medium heat stirring constantly until mixture reaches 235 degrees on candy thermometer.
- Add orange juice and zest and cook until it again reaches 235 degrees.
- Remove from heat, add vanilla and stir for 1 minute.
- Add pecans and stir briefly.
- Working rather quickly drop by spoonfuls onto waxed paper.
- Store in covered container.
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Reviews
-
These Pralines taste delicious and cooked up like a dream. I used more fresh orange juice and added a touch more zest. The recipe is perfect and quick to make. Be sure to stir long enough so they aren't runny. Work quickly and enjoy this unique Praline. A new standard.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
