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Thread: Pralines

  1. #1
    Julie Bove Guest

    Default Pralines

    First... How do you pronounce them? I grew up saying "prayleen" but I have
    only heard "prawline" or "prawleen" from other people.

    Second... What should they taste like, look like, and the texture?

    I ask because I bought one today at Hobby Lobby and I don't think it was
    right.

    They are not common in this area.

    We got them all the time when I lived in Wichita.

    Then when we moved here to WA, we would get them at this one Mexican
    restaurant. They were just like I remembered. Round, kind of flat like a
    cookie and loaded with pecan nut halves. The taste was rich and of brown
    sugar and it had sort of a gritty/sugary feel in the mouth. Not exactly
    crisp but hard to describe. Certainly not soft or gooey.

    I do remember buying one in a Mexican grocery here a few years back and it
    wasn't like I remembered it but now I can't remember why.

    The one I bought today seemed just weird to me. I only had one bite. My
    parents ate the rest and they said it was just fine and what it was supposed
    to taste like. But I think they were wrong.

    First this was made with a mix of pecans and walnuts and it said there could
    be peanuts in it. The nuts were chopped. Not finely chopped but pretty
    small pieces. And not a lot of nuts.

    The shape was a really thick, chunky oval. Much thicker than I think it
    should be.

    The texture was soft and creamy. The nuts were not crisp at all and there
    was no brown sugar taste or mouthfeel. My parents said it tasted rich to
    them but it didn't to me. Not at all. Just sweet. Kind of sickly sweet.
    The texture was just creamy. Sort of like a really thick cake icing. And I
    don't think that's right.

    I have looked up various recipes and I can't really tell what the texture
    should be from those but the shape and look of them is exactly like I
    remembered.

    So... How should they be?

    Thanks!



  2. #2
    Leonard Blaisdell Guest

    Default Re: Pralines

    In article <jbf93a$6l4$[email protected]>,
    "Julie Bove" <[email protected]> wrote:

    > First... How do you pronounce them? I grew up saying "prayleen" but I have
    > only heard "prawline" or "prawleen" from other people.


    > I have looked up various recipes and I can't really tell what the texture
    > should be from those but the shape and look of them is exactly like I
    > remembered.
    >
    > So... How should they be?


    Southerners should answer this. To me "prayleens" are pecans in a stiff
    caramel coating. I'm from Nevada and couldn't discern a real southern
    praline with a gun to my head. I remember when my parents got sugary
    pecan lumps for Christmas that were called pralines. Come to think of
    it, they weren't caramel.

    leo

  3. #3
    Julie Bove Guest

    Default Re: Pralines


    "Leonard Blaisdell" <[email protected]> wrote in message
    news:[email protected]..
    > In article <jbf93a$6l4$[email protected]>,
    > "Julie Bove" <[email protected]> wrote:
    >
    >> First... How do you pronounce them? I grew up saying "prayleen" but I
    >> have
    >> only heard "prawline" or "prawleen" from other people.

    >
    >> I have looked up various recipes and I can't really tell what the texture
    >> should be from those but the shape and look of them is exactly like I
    >> remembered.
    >>
    >> So... How should they be?

    >
    > Southerners should answer this. To me "prayleens" are pecans in a stiff
    > caramel coating. I'm from Nevada and couldn't discern a real southern
    > praline with a gun to my head. I remember when my parents got sugary
    > pecan lumps for Christmas that were called pralines. Come to think of
    > it, they weren't caramel.


    Stiff! That's the word I was searching for. These were not stiff.



  4. #4
    Jim Elbrecht Guest

    Default Re: Pralines

    Leonard Blaisdell <[email protected]> wrote:

    >In article <jbf93a$6l4$[email protected]>,
    > "Julie Bove" <[email protected]> wrote:
    >
    >> First... How do you pronounce them? I grew up saying "prayleen" but I have
    >> only heard "prawline" or "prawleen" from other people.

    >
    >> I have looked up various recipes and I can't really tell what the texture
    >> should be from those but the shape and look of them is exactly like I
    >> remembered.
    >>
    >> So... How should they be?

    >
    >Southerners should answer this. To me "prayleens" are pecans in a stiff
    >caramel coating. I'm from Nevada and couldn't discern a real southern
    >praline with a gun to my head. I remember when my parents got sugary
    >pecan lumps for Christmas that were called pralines. Come to think of
    >it, they weren't caramel.
    >


    C'mon y'all from south of the Mason-Dixon. I'm a NYer. I've
    made them a couple times and thought I'd failed. They have come out
    as a gooey cookie that is *almost* grainy caramel. It can still be
    broken, but it bends quite a bit before it comes apart.

    I tried 2 recipes, then figured I must be leaving out a secret step
    that only southerns know.

    Then my daughter brought me home a bourbon/bacon/some-hot-thing
    praline from New Orleans. The texture was exactly what I'd been
    coming up with and had caused my disappointment.

    Is that what they are *supposed* to be?

    Jim

  5. #5
    Polly Esther Guest

    Default Re: Pralines


    "Jim Elbrecht" <> wrote in message...
    > Leonard Blaisdell <> wrote:
    >
    >>In article <>,
    >> "Julie Bove" <> wrote:
    >>
    >>> First... How do you pronounce them? I grew up saying "prayleen" but I
    >>> have
    >>> only heard "prawline" or "prawleen" from other people.

    >>
    >>> I have looked up various recipes and I can't really tell what the
    >>> texture
    >>> should be from those but the shape and look of them is exactly like I
    >>> remembered.
    >>>
    >>> So... How should they be?

    >>
    >>Southerners should answer this. To me "prayleens" are pecans in a stiff
    >>caramel coating. I'm from Nevada and couldn't discern a real southern
    >>praline with a gun to my head. I remember when my parents got sugary
    >>pecan lumps for Christmas that were called pralines. Come to think of
    >>it, they weren't caramel.
    >>

    >
    > C'mon y'all from south of the Mason-Dixon. I'm a NYer. I've
    > made them a couple times and thought I'd failed. They have come out
    > as a gooey cookie that is *almost* grainy caramel. It can still be
    > broken, but it bends quite a bit before it comes apart.
    >
    > I tried 2 recipes, then figured I must be leaving out a secret step
    > that only southerns know.
    >
    > Then my daughter brought me home a bourbon/bacon/some-hot-thing
    > praline from New Orleans. The texture was exactly what I'd been
    > coming up with and had caused my disappointment.
    >
    > Is that what they are *supposed* to be?
    >
    > Jim


    I am a praline authority. Because I say so and because friends, foes and
    strangers say so. The recipes have been around at least 250 years - more or
    less in France and then New Orleans.
    First, the pronunciation is praw-leen and I was going to suggest saying
    'praw' as in 'craw'fish but folks don't get that right either. The origin
    is French; neither Mexico nor China can persuade me otherwise.
    Saying the name is much like puh-cahn or pee-can. Nobody here worries
    much about that.
    As with fudge and divinity, the weather, the cook and the ingredients
    vary. Lots.
    Putting bacon in a praline is absurd but I suppose Elvis would have
    liked it. Polly


  6. #6
    Brooklyn1 Guest

    Default Re: Pralines

    On Sat, 3 Dec 2011 23:56:25 -0800, "Julie Bove"
    <[email protected]> wrote:

    >First... How do you pronounce them? I grew up saying "prayleen" but I have
    >only heard "prawline" or "prawleen" from other people.
    >
    >Second... What should they taste like, look like, and the texture?
    >
    >I ask because I bought one today at Hobby Lobby and I don't think it was
    >right.
    >
    >They are not common in this area.
    >
    >We got them all the time when I lived in Wichita.
    >
    >Then when we moved here to WA, we would get them at this one Mexican
    >restaurant. They were just like I remembered. Round, kind of flat like a
    >cookie and loaded with pecan nut halves. The taste was rich and of brown
    >sugar and it had sort of a gritty/sugary feel in the mouth. Not exactly
    >crisp but hard to describe. Certainly not soft or gooey.
    >
    >I do remember buying one in a Mexican grocery here a few years back and it
    >wasn't like I remembered it but now I can't remember why.
    >
    >The one I bought today seemed just weird to me. I only had one bite. My
    >parents ate the rest and they said it was just fine and what it was supposed
    >to taste like. But I think they were wrong.
    >
    >First this was made with a mix of pecans and walnuts and it said there could
    >be peanuts in it. The nuts were chopped. Not finely chopped but pretty
    >small pieces. And not a lot of nuts.
    >
    >The shape was a really thick, chunky oval. Much thicker than I think it
    >should be.
    >
    >The texture was soft and creamy. The nuts were not crisp at all and there
    >was no brown sugar taste or mouthfeel. My parents said it tasted rich to
    >them but it didn't to me. Not at all. Just sweet. Kind of sickly sweet.
    >The texture was just creamy. Sort of like a really thick cake icing. And I
    >don't think that's right.
    >
    >I have looked up various recipes and I can't really tell what the texture
    >should be from those but the shape and look of them is exactly like I
    >remembered.
    >
    >So... How should they be?





    To page up or down, click on arrows.

    praline
    [PRAH-leen, prah-LEEN, PRAY-leen]
    1. A brittle confection made of almonds and CARAMELIZED sugar. It may
    be eaten as candy, ground and used as a filling or dessert ingredient,
    or sprinkled atop desserts as a garnish. 2. A special patty-shaped
    candy from Louisiana made with pecans and brown sugar.

    © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
    LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.





  7. #7
    Storrmmee Guest

    Default Re: Pralines

    ok recipe you prefer please, i am not sure if early demensia or being
    underwhelmed when eating them has caused me to hhave no clear memory of
    eating them, but i know i must have, Lee
    "Polly Esther" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "Jim Elbrecht" <> wrote in message...
    >> Leonard Blaisdell <> wrote:
    >>
    >>>In article <>,
    >>> "Julie Bove" <> wrote:
    >>>
    >>>> First... How do you pronounce them? I grew up saying "prayleen" but I
    >>>> have
    >>>> only heard "prawline" or "prawleen" from other people.
    >>>
    >>>> I have looked up various recipes and I can't really tell what the
    >>>> texture
    >>>> should be from those but the shape and look of them is exactly like I
    >>>> remembered.
    >>>>
    >>>> So... How should they be?
    >>>
    >>>Southerners should answer this. To me "prayleens" are pecans in a stiff
    >>>caramel coating. I'm from Nevada and couldn't discern a real southern
    >>>praline with a gun to my head. I remember when my parents got sugary
    >>>pecan lumps for Christmas that were called pralines. Come to think of
    >>>it, they weren't caramel.
    >>>

    >>
    >> C'mon y'all from south of the Mason-Dixon. I'm a NYer. I've
    >> made them a couple times and thought I'd failed. They have come out
    >> as a gooey cookie that is *almost* grainy caramel. It can still be
    >> broken, but it bends quite a bit before it comes apart.
    >>
    >> I tried 2 recipes, then figured I must be leaving out a secret step
    >> that only southerns know.
    >>
    >> Then my daughter brought me home a bourbon/bacon/some-hot-thing
    >> praline from New Orleans. The texture was exactly what I'd been
    >> coming up with and had caused my disappointment.
    >>
    >> Is that what they are *supposed* to be?
    >>
    >> Jim

    >
    > I am a praline authority. Because I say so and because friends, foes and
    > strangers say so. The recipes have been around at least 250 years - more
    > or less in France and then New Orleans.
    > First, the pronunciation is praw-leen and I was going to suggest saying
    > 'praw' as in 'craw'fish but folks don't get that right either. The origin
    > is French; neither Mexico nor China can persuade me otherwise.
    > Saying the name is much like puh-cahn or pee-can. Nobody here worries
    > much about that.
    > As with fudge and divinity, the weather, the cook and the ingredients
    > vary. Lots.
    > Putting bacon in a praline is absurd but I suppose Elvis would have
    > liked it. Polly




  8. #8
    Brooklyn1 Guest

    Default Re: Pralines

    On Sun, 4 Dec 2011 00:33:46 -0800, "Julie Bove"
    <[email protected]> wrote:

    >
    >"Leonard Blaisdell" <[email protected]> wrote in message
    >news:[email protected]..
    >> In article <jbf93a$6l4$[email protected]>,
    >> "Julie Bove" <[email protected]> wrote:
    >>
    >>> First... How do you pronounce them? I grew up saying "prayleen" but I
    >>> have
    >>> only heard "prawline" or "prawleen" from other people.

    >>
    >>> I have looked up various recipes and I can't really tell what the texture
    >>> should be from those but the shape and look of them is exactly like I
    >>> remembered.
    >>>
    >>> So... How should they be?

    >>
    >> Southerners should answer this. To me "prayleens" are pecans in a stiff
    >> caramel coating. I'm from Nevada and couldn't discern a real southern
    >> praline with a gun to my head. I remember when my parents got sugary
    >> pecan lumps for Christmas that were called pralines. Come to think of
    >> it, they weren't caramel.

    >
    >Stiff! That's the word I was searching for. These were not stiff.


    Why didn't you say so... I have the perfect praline for you.

  9. #9
    BillyZoom Guest

    Default Re: Pralines

    On Dec 4, 12:08*pm, "Storrmmee" <rgr...@consolidated.net> wrote:
    > ok recipe you prefer please, i am not sure if early demensia or being
    > underwhelmed when eating them has caused me to hhave no clear memory of
    > eating them, but i know i must have, Lee"Polly Esther" <Polly...@cableone..net> wrote in message
    >
    > news:[email protected]..
    >
    >
    >
    >
    >
    > > "Jim Elbrecht" <> wrote in message...
    > >> Leonard Blaisdell <> wrote:

    >
    > >>>In article <>,
    > >>> "Julie Bove" <> wrote:

    >
    > >>>> First... *How do you pronounce them? *I grew up saying "prayleen" but I
    > >>>> have
    > >>>> only heard "prawline" or "prawleen" from other people.

    >
    > >>>> I have looked up various recipes and I can't really tell what the
    > >>>> texture
    > >>>> should be from those but the shape and look of them is exactly like I
    > >>>> remembered.

    >
    > >>>> So... *How should they be?

    >
    > >>>Southerners should answer this. To me "prayleens" are pecans in a stiff
    > >>>caramel coating. I'm from Nevada and couldn't discern a real southern
    > >>>praline with a gun to my head. I remember when my parents got sugary
    > >>>pecan lumps for Christmas that were called pralines. Come to think of
    > >>>it, they weren't caramel.

    >
    > >> C'mon y'all from south of the Mason-Dixon. * * I'm a NYer. * *I've
    > >> made them a couple times and thought I'd failed. * They have come out
    > >> as a gooey cookie that is *almost* grainy caramel. * * It can still be
    > >> broken, but it bends quite a bit before it comes apart.

    >
    > >> I tried 2 recipes, then figured I must be leaving out a secret step
    > >> that only southerns know.

    >
    > >> Then my daughter brought me home a bourbon/bacon/some-hot-thing
    > >> praline from New Orleans. * *The texture was exactly what I'd been
    > >> coming up with and had caused my disappointment.

    >
    > >> Is that what they are *supposed* to be?

    >
    > >> Jim

    >
    > > I am a praline authority. *Because I say so and because friends, foesand
    > > strangers say so. *The recipes have been around at least 250 years - more
    > > or less in France and then New Orleans.
    > > * *First, the pronunciation is praw-leen and I was going to suggestsaying
    > > 'praw' as in 'craw'fish but folks don't get that right either. *The origin
    > > is French; neither Mexico nor China can persuade me otherwise.
    > > * *Saying the name is much like puh-cahn or pee-can. *Nobody hereworries
    > > much about that.
    > > * *As with fudge and divinity, the weather, the cook and the ingredients
    > > vary. *Lots.
    > > * *Putting bacon in a praline is absurd but I suppose Elvis would have
    > > liked it. *Polly- Hide quoted text -

    >
    > - Show quoted text -


    Useless ****.

  10. #10
    zxcvbob Guest

    Default Re: Pralines

    Jim Elbrecht wrote:
    >
    > C'mon y'all from south of the Mason-Dixon. I'm a NYer. I've
    > made them a couple times and thought I'd failed. They have come out
    > as a gooey cookie that is *almost* grainy caramel. It can still be
    > broken, but it bends quite a bit before it comes apart.
    >



    That sounds right. Add some pecan halves and large pieces and it should
    be good. Here's a recipe I saved a while back that looks right, but I
    haven't made it yet. Notice it's made with water instead of milk and
    has no corn syrup:

    ---------------------------------------------------------------------------
    Josephine's Pralines
    --------------------------------------------------------------------------------
    One day we went out to visit a cemetary in New Orleans called The St.
    Louis Cemetary. All the folks in the St. Louis cemetary are buried above
    ground in stone crypts because of the water table in New Orleans being
    so close to the ground. Sheryl Ann said when she went she was going to
    be cremated and have her ashes scattered over Hink’s Shopping Mall,
    because that way she could shop for comfortable shoes for all time, what
    with having bunyuns and all. I said she’d be ashes then and what would
    she be needing shoes for, and she just gave me a dirty look. One of the
    tombs at the cemetary was the tomb of Marie Leveau, who was a famous
    voodoo priestess who lived in New Orleans. It is said if you knock three
    times and draw three X’s on her tomb with chalk and ask her for a wish,
    she will grant it. Sheryl Ann did just that, excepting she didn’t have
    any chalk so she used an eyebrow pencil instead, and she asked her for a
    pair of comfortable shoes. Then she asked to win the Fantasy Five the
    next time she played the lotto back home and asked me if I thought she
    should make three more X’s on the tomb. I said I figured she was better
    safe than sorry, particularly seeing as how she used an eyebrow pencil
    instead of chalk, because if she didn’t she might very well get only one
    comfortable shoe, and wouldn’t that be a fine how do you do. We went
    back to Lu Lu’s where Josephine had a nice batch of pralines waiting for
    us. We told her about our visit to the cemetary and Sheryl Ann’s wish
    for comfortable shoes and her eyes got very wide and she wrote an
    address on a piece of paper. After we ate the pralines we decided to
    visit the address, which was in the French Quarter, and it turned out to
    be Marie’s Orthopedic Shoes, where Sheryl Ann got a very nice pair that
    did her feet well for the rest of the trip.

    Josephine’s Pralines

    1/4 Cup water
    2T margarine
    1 Cup light brown sugar, firmly packed
    1 Cup Confectioner's sugar
    1/2 teasp vanilla extract
    1 Cup chopped pecans

    Place large towel on counter w/wax paper on top; In medium saucepan, add
    water and butter; Bring to boil; Stir in sugars; Bring back to boil;
    Boil and stir 1 minute only; Remove from heat;
    Stir in vanilla and pecans; Beat by hand until it begins to thicken
    slightly; Note: DO NOT OVER BEAT! candy will harden too soon;
    Immediately drop from teaspoon on to wax paper; Cool and store in
    covered container;



  11. #11
    Polly Esther Guest

    Default Re: Pralines


    "zxcvbob" <wrote, in part> Josephine’s Pralines
    >
    > 1/4 Cup water
    > 2T margarine
    > 1 Cup light brown sugar, firmly packed
    > 1 Cup Confectioner's sugar
    > 1/2 teasp vanilla extract
    > 1 Cup chopped pecans
    >
    > Place large towel on counter w/wax paper on top; In medium saucepan, add
    > water and butter; Bring to boil; Stir in sugars; Bring back to boil; Boil
    > and stir 1 minute only; Remove from heat;
    > Stir in vanilla and pecans; Beat by hand until it begins to thicken
    > slightly; Note: DO NOT OVER BEAT! candy will harden too soon; Immediately
    > drop from teaspoon on to wax paper; Cool and store in covered container;
    >

    Here's the method I use lately. We have a fierce microwave and I back off
    from the High setting. A clear sunny day is the best weather for these. We
    sent some to our deployed in Afghanistan Christmas 2010; this year they go
    to Kuwait.

    Microwave Pralines

    l box butterscotch pie filling (NOT instant) (weighs about 3 ounces)
    1/2 cup dark brown sugar (packed)
    l cup sugar (Not confectioner's)
    l tablespoon butter (cold is okay, it will melt)
    1/2 cup evaporated milk
    1/2 teaspoon vanilla
    2 cups chopped pecans ( if you're going for world/class competition, brush
    the pecans to remove any bits of woodsy redish dust before chopping)

    Wipe countertop with damp cloth so the foil will stay in place and spread a
    large sheet of aluminum foil on counter
    Sift or sieve together pie filling and both sugars; mix with evaporated milk
    in microwave safe mixing bowl and add butter.
    Cook 3 minutes on high (says the recipe, I back off to level 8).
    Stir.
    Cook 2 more minutes, stir. Cook 2 more minutes. Stir. You're looking for
    less than 220 degrees. If you use a candy thermometer, be sure to temper it
    by setting it first in a cup of hot water.
    Add pecans and vanilla. Stir.
    Drop on foil.
    If it gets too thick while you're dipping add a FEW drops of evaporated milk
    that's left in the can.
    Some pralines will set immediately, some make take overnight. Polly


  12. #12
    Christopher M. Guest

    Default Re: Pralines


    "Julie Bove" <[email protected]> wrote in message
    news:jbf93a$6l4$[email protected]..
    > First... How do you pronounce them? I grew up saying "prayleen" but I
    > have only heard "prawline" or "prawleen" from other people.
    >
    > Second... What should they taste like, look like, and the texture?
    >
    > I ask because I bought one today at Hobby Lobby and I don't think it was
    > right.
    >
    > They are not common in this area.
    >
    > We got them all the time when I lived in Wichita.
    >
    > Then when we moved here to WA, we would get them at this one Mexican
    > restaurant. They were just like I remembered. Round, kind of flat like a
    > cookie and loaded with pecan nut halves. The taste was rich and of brown
    > sugar and it had sort of a gritty/sugary feel in the mouth. Not exactly
    > crisp but hard to describe. Certainly not soft or gooey.
    >
    > I do remember buying one in a Mexican grocery here a few years back and it
    > wasn't like I remembered it but now I can't remember why.
    >
    > The one I bought today seemed just weird to me. I only had one bite. My
    > parents ate the rest and they said it was just fine and what it was
    > supposed to taste like. But I think they were wrong.
    >
    > First this was made with a mix of pecans and walnuts and it said there
    > could be peanuts in it. The nuts were chopped. Not finely chopped but
    > pretty small pieces. And not a lot of nuts.
    >
    > The shape was a really thick, chunky oval. Much thicker than I think it
    > should be.


    Yes, that sounds too thick. They typically have the shape of dough cookies.

    > The texture was soft and creamy. The nuts were not crisp at all and there
    > was no brown sugar taste or mouthfeel. My parents said it tasted rich to
    > them but it didn't to me. Not at all. Just sweet. Kind of sickly sweet.
    > The texture was just creamy. Sort of like a really thick cake icing. And
    > I don't think that's right.
    >
    > I have looked up various recipes and I can't really tell what the texture
    > should be from those but the shape and look of them is exactly like I
    > remembered.
    >
    > So... How should they be?
    >
    > Thanks!


    Southern pralines (pronounced prah-leens) are different from pralines in
    most other parts of the world. (In most other places, praline is a smooth
    paste of cocoa blended with finely ground nuts and used to fill chocolate
    bon-bons.)

    Southern pralines are a sweet confection made of pecans, or walnuts, and a
    (sometimes) creamy, sugary, caramelized coating.

    I think the best pralines are the smooth, creamy pralines made with pecan
    halves, not pieces.

    If you don't have a sweet tooth you might want to start out with chewy
    pralines, which is basically caramel and nuts.

    Pralines tend to dry out over time and get "gritty/sugary". Most people use
    light brown sugar.


    W. Pooh (AKA Winnie P.)






  13. #13
    Christopher M. Guest

    Default Re: Pralines


    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > Jim Elbrecht wrote:
    >>
    >> C'mon y'all from south of the Mason-Dixon. I'm a NYer. I've
    >> made them a couple times and thought I'd failed. They have come out
    >> as a gooey cookie that is *almost* grainy caramel. It can still be
    >> broken, but it bends quite a bit before it comes apart.
    >>

    >
    >
    > That sounds right. Add some pecan halves and large pieces and it should
    > be good. Here's a recipe I saved a while back that looks right, but I
    > haven't made it yet. Notice it's made with water instead of milk and has
    > no corn syrup:
    >
    > ---------------------------------------------------------------------------
    > Josephine's Pralines
    > --------------------------------------------------------------------------------
    > One day we went out to visit a cemetary in New Orleans called The St.
    > Louis Cemetary. All the folks in the St. Louis cemetary are buried above
    > ground in stone crypts because of the water table in New Orleans being so
    > close to the ground. Sheryl Ann said when she went she was going to be
    > cremated and have her ashes scattered over Hink’s Shopping Mall, because
    > that way she could shop for comfortable shoes for all time, what with
    > having bunyuns and all. I said she’d be ashes then and what would she be
    > needing shoes for, and she just gave me a dirty look. One of the tombs at
    > the cemetary was the tomb of Marie Leveau, who was a famous voodoo
    > priestess who lived in New Orleans. It is said if you knock three times
    > and draw three X’s on her tomb with chalk and ask her for a wish, she will
    > grant it. Sheryl Ann did just that, excepting she didn’t have any chalk so
    > she used an eyebrow pencil instead, and she asked her for a pair of
    > comfortable shoes. Then she asked to win the Fantasy Five the next time
    > she played the lotto back home and asked me if I thought she should make
    > three more X’s on the tomb. I said I figured she was better safe than
    > sorry, particularly seeing as how she used an eyebrow pencil instead of
    > chalk, because if she didn’t she might very well get only one comfortable
    > shoe, and wouldn’t that be a fine how do you do. We went back to Lu Lu’s
    > where Josephine had a nice batch of pralines waiting for us. We told her
    > about our visit to the cemetary and Sheryl Ann’s wish for comfortable
    > shoes and her eyes got very wide and she wrote an address on a piece of
    > paper. After we ate the pralines we decided to visit the address, which
    > was in the French Quarter, and it turned out to be Marie’s Orthopedic
    > Shoes, where Sheryl Ann got a very nice pair that did her feet well for
    > the rest of the trip.
    >
    > Josephine’s Pralines
    >
    > 1/4 Cup water
    > 2T margarine
    > 1 Cup light brown sugar, firmly packed
    > 1 Cup Confectioner's sugar
    > 1/2 teasp vanilla extract
    > 1 Cup chopped pecans
    >
    > Place large towel on counter w/wax paper on top; In medium saucepan, add
    > water and butter; Bring to boil; Stir in sugars; Bring back to boil; Boil
    > and stir 1 minute only; Remove from heat;
    > Stir in vanilla and pecans; Beat by hand until it begins to thicken
    > slightly; Note: DO NOT OVER BEAT! candy will harden too soon; Immediately
    > drop from teaspoon on to wax paper; Cool and store in covered container;


    This is a recipe for old-fashioned, sugary pralines. These aren't creamy
    pralines.


    W. Pooh (AKA Winnie P.)



  14. #14
    Christopher M. Guest

    Default Re: Pralines


    "Polly Esther" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "zxcvbob" <wrote, in part> Josephine’s Pralines
    >>
    >> 1/4 Cup water
    >> 2T margarine
    >> 1 Cup light brown sugar, firmly packed
    >> 1 Cup Confectioner's sugar
    >> 1/2 teasp vanilla extract
    >> 1 Cup chopped pecans
    >>
    >> Place large towel on counter w/wax paper on top; In medium saucepan, add
    >> water and butter; Bring to boil; Stir in sugars; Bring back to boil; Boil
    >> and stir 1 minute only; Remove from heat;
    >> Stir in vanilla and pecans; Beat by hand until it begins to thicken
    >> slightly; Note: DO NOT OVER BEAT! candy will harden too soon; Immediately
    >> drop from teaspoon on to wax paper; Cool and store in covered container;
    >>

    > Here's the method I use lately. We have a fierce microwave and I back off
    > from the High setting. A clear sunny day is the best weather for these.
    > We sent some to our deployed in Afghanistan Christmas 2010; this year they
    > go to Kuwait.
    >
    > Microwave Pralines
    >
    > l box butterscotch pie filling (NOT instant) (weighs about 3 ounces)
    > 1/2 cup dark brown sugar (packed)
    > l cup sugar (Not confectioner's)
    > l tablespoon butter (cold is okay, it will melt)
    > 1/2 cup evaporated milk
    > 1/2 teaspoon vanilla
    > 2 cups chopped pecans ( if you're going for world/class competition, brush
    > the pecans to remove any bits of woodsy redish dust before chopping)
    >
    > Wipe countertop with damp cloth so the foil will stay in place and spread
    > a large sheet of aluminum foil on counter
    > Sift or sieve together pie filling and both sugars; mix with evaporated
    > milk in microwave safe mixing bowl and add butter.
    > Cook 3 minutes on high (says the recipe, I back off to level 8).
    > Stir.
    > Cook 2 more minutes, stir. Cook 2 more minutes. Stir. You're looking for
    > less than 220 degrees. If you use a candy thermometer, be sure to temper
    > it by setting it first in a cup of hot water.
    > Add pecans and vanilla. Stir.
    > Drop on foil.
    > If it gets too thick while you're dipping add a FEW drops of evaporated
    > milk that's left in the can.
    > Some pralines will set immediately, some make take overnight. Polly


    Be very careful. I've melted plastic bowls in the microwave when making
    candy.


    W. Pooh (AKA Winnie P.)



  15. #15
    Christopher M. Guest

    Default Re: Pralines

    "Julie Bove" <[email protected]> wrote in message
    news:jbf93a$6l4$[email protected]..
    > First... How do you pronounce them? I grew up saying "prayleen" but I
    > have only heard "prawline" or "prawleen" from other people.
    >
    > Second... What should they taste like, look like, and the texture?
    >
    > I ask because I bought one today at Hobby Lobby and I don't think it was
    > right.
    >
    > They are not common in this area.
    >
    > We got them all the time when I lived in Wichita.
    >
    > Then when we moved here to WA, we would get them at this one Mexican
    > restaurant. They were just like I remembered. Round, kind of flat like a
    > cookie and loaded with pecan nut halves. The taste was rich and of brown
    > sugar and it had sort of a gritty/sugary feel in the mouth. Not exactly
    > crisp but hard to describe. Certainly not soft or gooey.
    >
    > I do remember buying one in a Mexican grocery here a few years back and it
    > wasn't like I remembered it but now I can't remember why.
    >
    > The one I bought today seemed just weird to me. I only had one bite. My
    > parents ate the rest and they said it was just fine and what it was
    > supposed to taste like. But I think they were wrong.
    >
    > First this was made with a mix of pecans and walnuts and it said there
    > could be peanuts in it. The nuts were chopped. Not finely chopped but
    > pretty small pieces. And not a lot of nuts.
    >
    > The shape was a really thick, chunky oval. Much thicker than I think it
    > should be.
    >
    > The texture was soft and creamy. The nuts were not crisp at all and there
    > was no brown sugar taste or mouthfeel. My parents said it tasted rich to
    > them but it didn't to me. Not at all. Just sweet. Kind of sickly sweet.
    > The texture was just creamy. Sort of like a really thick cake icing. And
    > I don't think that's right.
    >
    > I have looked up various recipes and I can't really tell what the texture
    > should be from those but the shape and look of them is exactly like I
    > remembered.
    >
    > So... How should they be?
    >
    > Thanks!


    I've never made them before, but I'm going to try this recipe.
    http://www.food.com/recipe/pralines-27340

    It contains whipping/heavy cream. I've seen sweetened condensed milk in
    other recipes.

    You might want to watch a video before you make them. Pralines are kind of
    tricky.

    Some people toast the pecans first.


    W. Pooh (AKA Winnie P.)



  16. #16
    Polly Esther Guest

    Default Re: Pralines


    "Christopher M." <[email protected]> wrote in message
    news:jbh6jb$joq$[email protected]..
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:jbf93a$6l4$[email protected]..
    >> First... How do you pronounce them? I grew up saying "prayleen" but I
    >> have only heard "prawline" or "prawleen" from other people.
    >>
    >> Second... What should they taste like, look like, and the texture?
    >>
    >> I ask because I bought one today at Hobby Lobby and I don't think it was
    >> right.
    >>
    >> They are not common in this area.
    >>
    >> We got them all the time when I lived in Wichita.
    >>
    >> Then when we moved here to WA, we would get them at this one Mexican
    >> restaurant. They were just like I remembered. Round, kind of flat like
    >> a cookie and loaded with pecan nut halves. The taste was rich and of
    >> brown sugar and it had sort of a gritty/sugary feel in the mouth. Not
    >> exactly crisp but hard to describe. Certainly not soft or gooey.
    >>
    >> I do remember buying one in a Mexican grocery here a few years back and
    >> it wasn't like I remembered it but now I can't remember why.
    >>
    >> The one I bought today seemed just weird to me. I only had one bite. My
    >> parents ate the rest and they said it was just fine and what it was
    >> supposed to taste like. But I think they were wrong.
    >>
    >> First this was made with a mix of pecans and walnuts and it said there
    >> could be peanuts in it. The nuts were chopped. Not finely chopped but
    >> pretty small pieces. And not a lot of nuts.
    >>
    >> The shape was a really thick, chunky oval. Much thicker than I think it
    >> should be.

    >
    > Yes, that sounds too thick. They typically have the shape of dough
    > cookies.
    >
    >> The texture was soft and creamy. The nuts were not crisp at all and
    >> there was no brown sugar taste or mouthfeel. My parents said it tasted
    >> rich to them but it didn't to me. Not at all. Just sweet. Kind of
    >> sickly sweet. The texture was just creamy. Sort of like a really thick
    >> cake icing. And I don't think that's right.
    >>
    >> I have looked up various recipes and I can't really tell what the texture
    >> should be from those but the shape and look of them is exactly like I
    >> remembered.
    >>
    >> So... How should they be?
    >>
    >> Thanks!

    >
    > Southern pralines (pronounced prah-leens) are different from pralines in
    > most other parts of the world. (In most other places, praline is a smooth
    > paste of cocoa blended with finely ground nuts and used to fill chocolate
    > bon-bons.)
    >
    > Southern pralines are a sweet confection made of pecans, or walnuts, and a
    > (sometimes) creamy, sugary, caramelized coating.
    >
    > I think the best pralines are the smooth, creamy pralines made with pecan
    > halves, not pieces.
    >
    > If you don't have a sweet tooth you might want to start out with chewy
    > pralines, which is basically caramel and nuts.
    >
    > Pralines tend to dry out over time and get "gritty/sugary". Most people
    > use light brown sugar.
    >
    >
    > W. Pooh (AKA Winnie P.)

    Walnuts, pecans (sliced or halved), almonds, or peanuts ? Use what you like
    or what you have.We used take MIL a tin of pralines for a Christmas happy.
    She kept them carefully wrapped in wax paper in a tin with a tight lid. Hid
    them Didn't share. Managed to ration out until nearly Easter. She didn't
    like me much but she surely loved my pralines. Polly


  17. #17
    Storrmmee Guest

    Default Re: Pralines

    lol, Lee
    "Polly Esther" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "Christopher M." <[email protected]> wrote in message
    > news:jbh6jb$joq$[email protected]..
    >>
    >> "Julie Bove" <[email protected]> wrote in message
    >> news:jbf93a$6l4$[email protected]..
    >>> First... How do you pronounce them? I grew up saying "prayleen" but I
    >>> have only heard "prawline" or "prawleen" from other people.
    >>>
    >>> Second... What should they taste like, look like, and the texture?
    >>>
    >>> I ask because I bought one today at Hobby Lobby and I don't think it was
    >>> right.
    >>>
    >>> They are not common in this area.
    >>>
    >>> We got them all the time when I lived in Wichita.
    >>>
    >>> Then when we moved here to WA, we would get them at this one Mexican
    >>> restaurant. They were just like I remembered. Round, kind of flat like
    >>> a cookie and loaded with pecan nut halves. The taste was rich and of
    >>> brown sugar and it had sort of a gritty/sugary feel in the mouth. Not
    >>> exactly crisp but hard to describe. Certainly not soft or gooey.
    >>>
    >>> I do remember buying one in a Mexican grocery here a few years back and
    >>> it wasn't like I remembered it but now I can't remember why.
    >>>
    >>> The one I bought today seemed just weird to me. I only had one bite.
    >>> My parents ate the rest and they said it was just fine and what it was
    >>> supposed to taste like. But I think they were wrong.
    >>>
    >>> First this was made with a mix of pecans and walnuts and it said there
    >>> could be peanuts in it. The nuts were chopped. Not finely chopped but
    >>> pretty small pieces. And not a lot of nuts.
    >>>
    >>> The shape was a really thick, chunky oval. Much thicker than I think it
    >>> should be.

    >>
    >> Yes, that sounds too thick. They typically have the shape of dough
    >> cookies.
    >>
    >>> The texture was soft and creamy. The nuts were not crisp at all and
    >>> there was no brown sugar taste or mouthfeel. My parents said it tasted
    >>> rich to them but it didn't to me. Not at all. Just sweet. Kind of
    >>> sickly sweet. The texture was just creamy. Sort of like a really thick
    >>> cake icing. And I don't think that's right.
    >>>
    >>> I have looked up various recipes and I can't really tell what the
    >>> texture should be from those but the shape and look of them is exactly
    >>> like I remembered.
    >>>
    >>> So... How should they be?
    >>>
    >>> Thanks!

    >>
    >> Southern pralines (pronounced prah-leens) are different from pralines in
    >> most other parts of the world. (In most other places, praline is a smooth
    >> paste of cocoa blended with finely ground nuts and used to fill chocolate
    >> bon-bons.)
    >>
    >> Southern pralines are a sweet confection made of pecans, or walnuts, and
    >> a (sometimes) creamy, sugary, caramelized coating.
    >>
    >> I think the best pralines are the smooth, creamy pralines made with
    >> pecan halves, not pieces.
    >>
    >> If you don't have a sweet tooth you might want to start out with chewy
    >> pralines, which is basically caramel and nuts.
    >>
    >> Pralines tend to dry out over time and get "gritty/sugary". Most people
    >> use light brown sugar.
    >>
    >>
    >> W. Pooh (AKA Winnie P.)

    > Walnuts, pecans (sliced or halved), almonds, or peanuts ? Use what you
    > like or what you have.We used take MIL a tin of pralines for a Christmas
    > happy. She kept them carefully wrapped in wax paper in a tin with a tight
    > lid. Hid them Didn't share. Managed to ration out until nearly Easter.
    > She didn't like me much but she surely loved my pralines. Polly
    >




  18. #18
    Julie Bove Guest

    Default Re: Pralines


    "Christopher M." <[email protected]> wrote in message
    news:jbh6jb$joq$[email protected]..
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:jbf93a$6l4$[email protected]..
    >> First... How do you pronounce them? I grew up saying "prayleen" but I
    >> have only heard "prawline" or "prawleen" from other people.
    >>
    >> Second... What should they taste like, look like, and the texture?
    >>
    >> I ask because I bought one today at Hobby Lobby and I don't think it was
    >> right.
    >>
    >> They are not common in this area.
    >>
    >> We got them all the time when I lived in Wichita.
    >>
    >> Then when we moved here to WA, we would get them at this one Mexican
    >> restaurant. They were just like I remembered. Round, kind of flat like
    >> a cookie and loaded with pecan nut halves. The taste was rich and of
    >> brown sugar and it had sort of a gritty/sugary feel in the mouth. Not
    >> exactly crisp but hard to describe. Certainly not soft or gooey.
    >>
    >> I do remember buying one in a Mexican grocery here a few years back and
    >> it wasn't like I remembered it but now I can't remember why.
    >>
    >> The one I bought today seemed just weird to me. I only had one bite. My
    >> parents ate the rest and they said it was just fine and what it was
    >> supposed to taste like. But I think they were wrong.
    >>
    >> First this was made with a mix of pecans and walnuts and it said there
    >> could be peanuts in it. The nuts were chopped. Not finely chopped but
    >> pretty small pieces. And not a lot of nuts.
    >>
    >> The shape was a really thick, chunky oval. Much thicker than I think it
    >> should be.

    >
    > Yes, that sounds too thick. They typically have the shape of dough
    > cookies.
    >
    >> The texture was soft and creamy. The nuts were not crisp at all and
    >> there was no brown sugar taste or mouthfeel. My parents said it tasted
    >> rich to them but it didn't to me. Not at all. Just sweet. Kind of
    >> sickly sweet. The texture was just creamy. Sort of like a really thick
    >> cake icing. And I don't think that's right.
    >>
    >> I have looked up various recipes and I can't really tell what the texture
    >> should be from those but the shape and look of them is exactly like I
    >> remembered.
    >>
    >> So... How should they be?
    >>
    >> Thanks!

    >
    > Southern pralines (pronounced prah-leens) are different from pralines in
    > most other parts of the world. (In most other places, praline is a smooth
    > paste of cocoa blended with finely ground nuts and used to fill chocolate
    > bon-bons.)
    >
    > Southern pralines are a sweet confection made of pecans, or walnuts, and a
    > (sometimes) creamy, sugary, caramelized coating.
    >
    > I think the best pralines are the smooth, creamy pralines made with pecan
    > halves, not pieces.
    >
    > If you don't have a sweet tooth you might want to start out with chewy
    > pralines, which is basically caramel and nuts.
    >
    > Pralines tend to dry out over time and get "gritty/sugary". Most people
    > use light brown sugar.
    >
    >
    > W. Pooh (AKA Winnie P.)


    Perhaps it is the chewy ones I have had then and perhaps they were old.



  19. #19
    Polly Esther Guest

    Default Re: Pralines


    "Julie Bove" <> wrote >>>

    > Perhaps it is the chewy ones I have had then and perhaps they were old.


    We'd have to go wake up Alton Brown to explain but there is a split second
    (or less) between cooking too long and perfect. AND, if you're cooking on a
    rainy night or your kitchen is humid because of something else this will
    affect the 'grit' or puddle too.
    I've made perfect pralines, concrete pralines and syrupy ones. Never,
    ever, not once have I had to throw any out. You just pound the gritty ones
    and sprinkle them on ice cream. If a few don't 'set', you hand somebody a
    spoon. Everybody smiles. Nobody dies. Polly


  20. #20
    Julie Bove Guest

    Default Re: Pralines


    "Polly Esther" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "Julie Bove" <> wrote >>>
    >
    >> Perhaps it is the chewy ones I have had then and perhaps they were old.

    >
    > We'd have to go wake up Alton Brown to explain but there is a split second
    > (or less) between cooking too long and perfect. AND, if you're cooking on
    > a rainy night or your kitchen is humid because of something else this will
    > affect the 'grit' or puddle too.
    > I've made perfect pralines, concrete pralines and syrupy ones. Never,
    > ever, not once have I had to throw any out. You just pound the gritty
    > ones and sprinkle them on ice cream. If a few don't 'set', you hand
    > somebody a spoon. Everybody smiles. Nobody dies. Polly

    I've made a lot of candy over the years but never those. Not sure why since
    they were always a favorite. Maybe I just never had a recipe in the days
    when I made candy. I haven't made much since I've had the Internet.

    My mom said she made a lot of peanut brittle as a child. She was going to
    make it for everyone for Christmas that year and it just wouldn't get
    brittle. Had to do with the humidity.

    I guess we are lucky here. Although it does apparently get humid (I have
    checked) it isn't often that we feel it. So candy almost always comes out
    well here.

    When I first met the people who are now my inlaws, I offended them by
    bringing some of what are my favorite chocolates, Dilletantes. I now know
    it is rude to bring foreign chocolate to anyone living in PA. They LOVE
    their Hershey's. I also brought some butter toffee peanuts. My MIL laughed
    and said they wouldn't hold up. And they didn't. By morning they were
    sitting in a puddle of sticky goo.

    Chips and cookies also don't hold up there well unless they are in a well
    sealed container. Your standard cookie jar is no good unless they are meant
    to be soft cookies.

    Just curious though.... Does brown sugar get hard in a humid area? It does
    get hard here unless it is in a sealed plastic bag.



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