New Orleans "praw-Leen" recipe ?

Question

Ok I have just returned from my first trip to New Orleans. I fell in love with Southern Candymakers "praw-leen". Does anyone have a tried and true recipe? I would like one that you have tried no one taken from the internet. Thanks

Answer 1

I LOVE NEW ORLEANS!!  Okay, I just had to say that.  Anyway, I actually haven't tried this recipe because I live close enough to get the real thing occasionally but since no one else has given you anything even resembling a real NOLA Praline recipe ... here it is.  I got the recipe for my Mom from the praline store so hopefully it is authentic enough for your purposes.  :)

New Orleans Pralines

1 cup brown sugar

1 cup granulated sugar

1 cup milk

2 tbsp butter

1 cup pecans, chopped

1 tbsp maple sugar

*Combine sugars and milk.  Cook over low heat stirring constantly until sugars dissolve and mixture boils.  Continue cooking until a thermometer registers 234 degrees (until mixture forms a ball if dropped in cold water).  Cool quickly to lukewarm (110 degrees).  Stir in maple syrup and heat until thick.  Drop on a buttered surface and flatten into patties.

** Kracker and I posted at the same time so I didn't see that post before I posted.  I'd go for his recipe since he seems to have a better source.  :)

Answer 2

Ask any N'awlins resident & you'll probably get a slightly different ans.  Here's mine, from a lady who was born raised & died in N'awlins.

Cooks hint:  When you get ready for the last stage, be prepared to work very fast.  These things set up before you can blink twice!!!!

Pecan Pralines

(or death by sugar and nuts ... )

2 c. toasted pecans

1 1/2 c. white sugar

1 1/2 c. brown sugar (firmly packed)

1 c. evaporated milk

1/4 c. butter

1 tsp. vanilla

Add sugar and milk to nonstick pan. Bring to a boil. Boil for about 11 min. or until candy thermometer reads 228 degrees. Add butter and pecans, stir and heat until softball stage. (this happens fast, so pay close attention). Remove from heat and stir with a wooden spoon until mixture reaches a soft caramel consistency (about the time your arm is ready to fall off, you've stirred long enough). Drop by spoonfuls onto buttered wax paper. Let cool and store in airtight container. Will keep for about 4 days.

Makes 2 1/2 dzn candies.

Soak pans and spoon immediately!

Answer 3

Ingredients:

1/2 cup butter or margarine

1/4 cup whipping cream

1 cup firmly packed brown sugar

3/4 cup coarsely chopped pecans

1 (18.25 ounce) package Pillsbury(R) Moist Supreme(R) Devils Food Cake Mix

1 1/4 cups water

1/3 cup oil

3 eggs

1 3/4 cups whipping cream

1/4 cup powdered sugar

1/4 teaspoon vanilla

16 pecan halves (optional)

16 chocolate curls (optional)

Directions:

Heat oven to 325 degrees F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

Bake at 325 degrees F for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.

In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

Yield: 16 servings

Answer 4

Praline is a nut...

Answer 5

oh, i have been to that exact store, its awesome!! i don't exactly have a recipe, but good luck with it!!