I love making candy and constantly look for old-fashioned recipes. I hit the jackpot with this one. Thanks for the recipe and even more for the sweet video of Momma.
I tried to make some earlier and after a couple of hours they didnt get hard but after watching moms make them I tried them again and they came out perfect.....well explained and great video thanks for the lesson
I watched this video this morning and then made these amazing pralines today. I made 4 batches and passed them out to neighbors and family. They were delicious and made awesome gifts. Thank you for this video..
Exactly like Grandma and Mommy made them. So, now I'm teaching my grandchildren. When those last few spoonfuls set up, depending on how much still needs to be spooned out, we add anywhere from a few drops to a teaspoon of boiling water to keep those last bits soft till they are spooned out. The best part of this video was you doing it together. That's the good stuff in life :)
I made these for Christmas Eve. They were a hit! My son asked me to make more tonight and I just did. This recipe is a definite keeper! The easiest ever! Thank you!
Leaving this for me to refer to later: 2 cup of praline 2 cup of granulated sugar 1 cup of evaporated milk 1 teaspoon of vanilla 1/4 teaspoon of cream of tartar Half a stick of butter 1. Put in sugar at high, add pecans then evaporated milk. Stir it fast. 2. Turn it down to medium high after boiling. Real stir it after broiling hot so it doesnt stick. 3. Add cream of tartar. Continue stir constantly. 8 minutes in and see how it makes a big channel and leaving the pot. 4. Turn off the heat to cold burner and add in butter( better cut it) and vanilla. 5. Use spoon and put it on wax paper. 6. Enjoy! Update: I edit it! The taste is very very sweet almost to the teeth so keep in mind;)
This is the best recipe on youtube hands down. Im from Louisiana and i know the difference and i have to say if you follow her recipe you'll do no wrong. Please note: the better determines the hardness so use the butter sparingly save some for the end. I let the mix sit for a minute then added the butter sparingly. Soft and creamy NOT CARAMELIZED.
Hello your momma praline candy look so delicious I’m going to try her way also u u sell candy I would like to order it if u do thanks for sharing your recipe.
This recipe is GREAT!! I had never made Pralines before, and tried this recipe. It turned out PERFECT!! I took a bunch of them to work, family, and friends to let them try them and the general consensus was... "They are very good, not grainy, and very creamy!" Everyone loved them, even ones who do not like pecans! Thank you for the recipe!
Thanks sharing this! I used this video to make 6-7 batches. I varied it a bit w/ the amount of butter and sugar, as well as switching out some of the sugar for light brown sugar. Going with about 3/4 a stick of butter vs 1/2 stick seemed to make it just a little more soft/creamy (which I like). One batch never really hardened up (undercooked?) and one mostly hardened in the pan (overcooked), wouldn't spread out on the wax paper and was quite hard. The other batches were great! Thanks again
- This is how my Granny did it. Good job but was concerned that Mom appeared to be sitting with the pot handle loose & able to turn. Feared that if the pot spilled, she'd not be able to get away quick enough.
Tried this recipe today but without the cream of tartar (didn't have any) They turned out great. I liked the method she used about the mix( turning loose of the pan) I watched it and had a candy thermometer in a the same time when it turned loose it was at a perfect soft ball state 235 degrees. Goes to show you what we can learn from the older generation. Thanks Momma
After nine batches, I think I have it mastered. A few more tips. (1) Making half a recipe at a time is easier to manage. The cooking time is about half, and the last praline you spoon out is just as pretty as the first. You can make a second batch is the same pan without washing it. (2) Using "raw" or turbinado sugar works, just wait one minute for the sugar to dissolve before putting the pecans in the pan. (3) Watch the clock. That way, when you get the timing right, you can reproduce it.
As a child, my folks used to take us to New Orleans every year and I can say, this recipe is just as good, if not better than the pralines we had down there! Thank you for the recipe! 😊
I make the best pralines in the world but I think I picked up a tip here that will make them even better... adding the pecans at the beginning, giving them more of a roasted taste.
Louisiana boy living in California.... but planning to make some for my friends this weekend. It's been a few years since I've done them, but your mom's recipe was a good reminder. Thanks for posting!
I so wish that I could have heard her talking. I had my volume up ,,but I still could'nt make out what she was saying.....I got the recipie...but Im sure hearing her tell of the recipe & how it was made was enjoyment...thank you for sharing...
What a blessing to have your Momma cooking pralines with you. Great video, reminded me of my late Mom, who was the best southern cook, ten children, five boys,five girls, everything made from scratch. Enjoyed it, will make these soon . Thank you
my grandma had a little business in New Orleans making what we call " pecan candy" which is the same as pralines. your recipe is similar with using the evaporated milk not the sweetened. also she would keep it on the stove a little bit longer. All in all this is the best recipe on RU-vid hands down. It really comes out creamy which is the new orleans way!.
I am proud to announce that I was able to reproduce my mother's pralines! The first two batches tasted great, but weren't pretty. The third and fourth were perfect and made *wonderful* holiday gifts. Thanks, Mom!
+andrea jackson Momma never uses a thermometer. She gauges when it's ready by when it "leaves the pot" or doesn't immediately bleed back when you push a spoon through it.
What a PRECIOUS video!! Thanks for sharing your recipe!! I'm going to give it try! It's sweet to see a mother and daughter working together. Blessings!
My mom used a cast iron skillet just like the one shown in the beginning of the video. I'm curious as to why some people use granulated sugar and brown sugar. I'm from Nawlins but live in ATL and want to try to make praline candy, and this little lady reminds me of my Mom making candy. I'm gonna try her recipe this weekend.
Looks awesome, but so hard to hear the audio :( Also, per chance do you guys have the ingredients written somewhere? I can pause/play and get them, but just thought I'd ask. T'anks!
This video is GREAT !!!! Thank You I moved to Louisiana a year ago and this is the first time someone gives me the right steps to do the famous Louisiana Pralines !!!! But I have a question what does she put in @ exactly 3 minutes 19 seconds of the video? I can only hear a quater of ???? but I don't understand what the extra ingredient is. Thank You in advance and you two are the BEST !!!!
My first attempt at pralines. I cubed up my butter and it melted well. My vanilla didn't want to stir in the mixture. These were too sweet for my taste - I wanted a creamy praline. It might have been something I did but I followed the directions to a tee. The mixture did start to set up in the pan before I could get them all onto the wax paper. I'm going to try again. Thanks for the recipe. We had a lady make pralines for us in NOLA, and I want to duplicate them so badly. Mine weren't shiny but oh yes, I didn't have cream of tartar, most recipes don't include this.
Just found your video. Momma Joyce -your a true gem! Would love to see more of her family recipes! Thanks for posting - really enjoyed learning her technique!
My family and I just got home from vacation earlier today. On our way back, we stopped in Savannah for dinner. While walking along West River Street, we were offered fresh samples of pralines outside River Street Sweets Candy Store... If you've never had fresh, proper pralines, like those that ladyfleur500's Momma made for us in this video, then you could not appreciate pecans that have been cooked into the praline's mix. The nut meat is surprisingly soft when first cooked, but will re-firm once the confection acclimates. I'm looking forward to making Momma's recipe (I'm going to pick-up some cream of tartar first--I want to follow the recipe as closely as possible, and it helps to prevent the sugar from crystallizing).
I’ve eaten this before but I didn’t know the name of the candy. After watching several of these videos, I’ve come to the conclusion that it’s a kind of pecan fudge! Have you ever thought of covering them in chocolate?
Thank u soooo much for the video...I've tried many times but the "stir til it Leave The Pot and you see channels" saved the day...I'm also from Louisiana give Momma a big hug for me and many thanks!!! Oh by the way instead of dropping the balls I spread it out on the wax paper and cut it into squares when it cooled completely. THANK YOU!!!!
Did you add more water from the pyrex dish, it was shown in the film as full and then and then gone, also what was the addative from the small packet and how much could not make out from the audio? Thanks Tom Lockhart
Yummo! I watched this yesterday and had to make it today. I love the fact that it was so fast! I never would have thought to use my cast iron skillet. Worked out great! I'm from Houma, LA and it's like a taste of home!
have you ever tried this with other nuts? I wonder how cashews would taste? I only ask because I'm itching to make these today and i only have cashews and walnuts on hand :(
This is a very simple recipe for making pecan pralines. I ALWAYS use this one when I want to make some. I have found some recipes that use brown sugar... well I KNOW for a fact that my family in Baton Rouge NEVER used brown sugar. This recipe is very similar to the way my dad and my late aunt told me how to make it. So when I stumbled upon this video I KNEW it was the one for me. This recipe will definitely go into my recipe box, so my girls will have it to use. Thanks Momma!!!
Some candy recipe's say you cant double or triple the batch because the candy wont turn out.... Can I ask if you can do that with this recipe??? Also does humidity make a difference when making this candy? Is it better if its raining or not raining out???? Thank you.....
+sleeksalmon I actually find it easier to make a 1/2 recipe in a 9" iron skillet. It only takes half the time and it's easier to get the candies spooned out before they harden in the pan. To make a second batch you can just the use pan again without washing it.
Thanks! I cherish my times with my mom too. I'll be going back for Christmas soon. I wonder how this year's pecan crop is turning out. Some years are better than others.
This was so cute. But why did I watch this vid AFTER I made mine? LOL, I was trying to figure out why they came out so grainy and came across this nice little vid. The consistency was perfect, but the graininess has to go. I'll try again in a week or so and I'll use less brown sugar and not stir the sides of the pot where the sugar builds up. I'm also adding the cream of tartar like you used. Thank you guys for sharing this and giving us novices some tips!
I use 1 cup sugar, 1/2 cup brown sugar, 1 and 1/2 cup heavy cream 4 Tablespoons butter all together in a high top stainless steel copper bottom pot on medium heat. Once it comes to boil I wait 12 minutes stirring, (but not constantly. Mine doesn't call for constant but don't leave it) After 12 minutes I stir in nuts for about 4-6 minutes then pour onto prepped surface to let cool. I don't use vanilla nor cream of tarter and mine are yummy. I don't use canned evaporated milk either.
