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Preheat the oven to 350F/176C. The oven will be used to roast the pecans. Skip this step if you don't want to roast the pecans or if the pecans you bought are already roasted. Add the brown sugar, white sugar, heavy cream, butter, and corn syrup to a medium pot to a large heavy bottom pot.

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Total Time: 15 minutes. Yield: 24 1 x. Delicious, Easy Southern Pecan Pralines are a delicious and creamy Southern candy that's ready in about 30 minutes. Creamy & crunchy, they're made with basic ingredients (butter, heavy cream, pecans and brown sugar !). No candy thermometer and no hassle!

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Combine the sugars, milk and butter in a medium-sized pot and cook over a medium-high heat, stirring occasionally. When the mixture comes to a boil, add the pecans and start stirring constantly. Let the syrup boil for 3 minutes, until the syrup registers 238-240° F on a candy thermometer.

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Step 1: In a food processor, grind the pecans. Sift the flour and salt together three times. Set aside. Step 2: In a saucepan, melt together the butter, sugar, and corn syrup. Bring the mixture to a boil. Add the pecans and the flour. Add the vanilla in off of the heat.

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Just cook 1 box of light brown sugar and 8 ounces of whipping cream for 11 minutes on high in the microwave. Add one stick of butter, 1 teaspoon of vanilla flavoring, and chopped pecans, whatever amount you want. Pour out on wax paper on your granite or marble counter. Let cool for hours.

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When chilled, the mixture should be easy to shape into round balls. Step 4. Preheat the oven to 350 degrees. Step 5. Divide the mixture into 14 or 16 portions, one portion at a time. Shape each portion into a round ball. It is important that you work with only two or three portions at a time. As the balls are shaped, arrange them, spaced neatly.

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Instructions. Line 2 baking sheets with parchment paper and set aside. To a large pot add the butter, sugar, brown sugar, heavy cream, and pecans and stir well. Stir well and bring to a boil. Keep stirring until it reaches between 234 and 240 degrees on a candy thermometer.

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Step 1. Prepare the praline baskets and set aside. Step 2. Soften the gelatin in the lemon juice and set aside. Step 3. Beat the egg yolks with half of the sugar until the mixture is light and lemon-colored. Add the pumpkin puree, ginger, cinnamon, nutmeg, salt and orange juice. Blend well. Place the mixture over simmering water and cook.

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The first thing to do is mix together the brown sugar, white sugar, cinnamon, and salt and set aside. In another bowl, mix together an egg white, vanilla extract, and water. Mix that together and then, in a large bowl, combine pecans with egg white and water. Then toss in the cinnamon-sugar mixture and coat all the pecans well.

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Praline Pecans Recipe. Start by placing a large piece of parchment next to the stove, along with a couple of forks. Combine the brown sugar, white sugar, and butter in a large heavy skillet over medium heat. Allow the butter to melt and then stir while the sugars melt and come to a boil. Add the cream while whisking constantly.

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A good praline, with a perfect pinch of salt, thoughtfully toasted pecans and a touch of cream, is a thing of beauty. Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist.

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Toast the pecan halves. Melt the butter in a saucepan over low heat. Add white and brown sugar, salt, and cream and whisk to combine. Cover and turn heat to medium and bring to a boil, about 2-3 minutes. Once boiling, remove the lid and continue boiling until it reaches 242º with a thermometer, about 5 minutes.

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Preparation. Step 1. Prepare the praline baskets and set aside. Step 2. Use a heavy, deep, preferably round-bottom mixing bowl to prepare this dessert. Step 3. Put the yolks in the bowl and add the sugar and water. Set the bowl in a basin of simmering water or over a very low flame and beat as vigorously as possible with a wire whisk.

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Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Alternatively, use a silicone mat on top of the baking sheet. In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk. Stir until the sugar dissolves.

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Boil & Whisk: In a large, sturdy saucepan, throw in the butter, light brown and granulated sugar, and heavy cream. Attach a candy thermometer to the side and set it over Medium High heat. Stir until the sugars dissolve and bring to a boil. Reduce heat to Medium and cook, undisturbed, until it reaches the "soft ball" stage at 235°F; this takes about 2 or 3 minutes.