praline 150x150 Praline recipes: Two versions that will knock your socks offOn a recent trip to Grand Isle, I had the pleasure of eating Mrs. Helen Richard’s pralines, which are well known through the Thibodaux area and impress anyone that is lucky enough to snag one.  It just so happens that she was also trying another recipe she had been given, so the next day she showed up with batches of both for me to do a head to head tasting (ah, the life of an amateur food critic…).

The first recipe is Mrs. Helen’s standby and it is pretty much my favorite praline out there.  The second is a bit creamier and also is delicious, so if you’re a fan of Aunt Sally’s creamy pralines, try those out too!

If anyone wants to send me some to make sure they are true to the recipe, let me know!

PRALINES II

From the kitchen of Casey Dufrene Pech via the kitchen of Helen Richard

3 cups sugar
1 can condensed milk
1/2 cup evaporated milk
3 Tbs. light Karo syrup
Dash salt

After cooking add:
1/2 block butter
1 tsp. vanilla
16 oz. bag of pecans

Cook to soft ball stage. Remove from fire. Add butter, vanilla, and pecans. Stir until thickened. Drop by spoonful onto greased waxed paper or non-stick aluminum foil. If mixture thickens too quickly before all has been spooned out, add very small amounts of evaporated milk to the mixture and stir thoroughly before continuing to spoon out mixture.

CREAMY PRALINES

From the kitchen of Beulah Weimer via the kitchen of Helen Richard

2 cups white sugar (I sometimes substitute 1/2 cup light brown sugar for a portion on the 2 cup total)
1 stick margarine
16 large marshmallows
1/2 cup evaporated milk
2 cups pecans
1 tsp. vanilla

* Cook sugar, margarine, marshmallows and milk over medium heat, stirring until all ingredients are melted. Add pecans. Cook to soft ball stage on candy thermometer, remove from heat. Add vanilla and beat with spoon until mixture thickens. Drop by spoonful onto greased waxed paper or non-stick aluminum foil. If mixture thickens too quickly before all has been spooned out, add very small amounts of evaporated milk to the mixture and stir thoroughly before continuing to spoon out mixture.

* If you decide to double the recipe, use a pot that is at least a 4 quart pot and watch closely to prevent it boiling over.

HINTS: I seldom make a single batch which this recipe represents. There is always someone anxious to eat them so a single batch doesn’t go far enough.  Also, I seldom make them without being asked for the recipe, so be forewarned, have copies ready.