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New Orleans Pralines😋 #candy #candies #Holidays #Desserts #holidayseason #holiday #dessert #Christmas #candymaking | By South Alabama Cooking | I'm going to show you how to make New Orleans Pralines Alright, there's my pot right there on the stove. Now, I have in this pot one and a half cups of sugar, one and a half cups of light brown sugar, and one fourth teaspoon of salt, okay? I've got three fourths of a cup of evaporated milk and I'm going to start mixing that in to my sugar. The burner is not on right now, okay? And the reason that I'm not just dumping the milk in all at one time is because I want to slowly mix it in to help keep the sugar from lumping. So, this will just give me a smoother mixture. Alright. Next, I want to add 1third cup Kairo Corn Syrup and y'all I use the Kairo brand because it is the best quality out of all the ones I've tried. It works the best for me. Right? Let's get that stirred in. Now, I'm going to turn the heat on just a hair above medium and I'm going to cook this syrup to the soft ball stage. I need to keep it stirred every few minutes to make sure that it is not sticking to the bottom of the pot and as it gets closer to being done, I will have to stir it almost constantly because it will start trying to burn on bottom. The syrup is beginning to boil now so it's important to keep it stirred so that it doesn't burn on the bottom. Alright, let's test this syrup to see if it's ready yet. I have a bowl of cold water right over here. I'm going to drop a few drops of this over into the cold water. I'm going to see if it's forming a soft ball yet. Okay? It's kind of holding together but it's not actually forming a soft ball yet. So, we need to let it cook a little more. Now, here's a little tip for you that my Aunt Dixie told me, I have a pot right back here with some hot water in it. I'm keeping it warm on this burner so that when I dip this candy out, when I dip my pralines out, if my candy gets too hard before I get it all out of the pot, I can take a few drops of this hot water. Drop it over in with my candy stir it up and that will loosen it up and I will be able to get the rest of that candy out and not and my candy not just be stuck in the pot and be ruined and I have done that before and it really works so I wanted to give you all that little tip I wanted to pass it along to you Alright, let's test this again. Look at there y'all. We've got a softball. Okay? This candy's ready. Alright, at this point, I want to add one fourth teaspoon of ground cinnamon. And stir that in. I don't add the cinnamon in while I'm actually cooking the syrup because the cinnamon will stick to the bottom of the pot and cause the syrup to burn. So, I added in once I have the syrup cooked. Okay, we need 1 teaspoon of butter and I need one teaspoon of vanilla. Now, let me stir this up here. Okay, let's move everything over to the counter. I have some freezer paper laid out right here on the counter. I use freezer paper not wax paper because the prawns will stick to the wax paper and you can't peel em up. Okay, I have two cups of pecans. I'm going to pour that in here. Going to stir the pecans in and we're going to stir this candy and let it cool down some once it thickens up a little bit, I'll begin dipping the pralines out. Okay, I'm ready to start dipping out the pralines. I'm going to dip from this angle here so that you can see what I'm doing. Now, you want to make the pralines. You don't want to dip em out so big that it's more than what a person can just pick up and take two or three bites, okay? Because if you get em too big, then it's going to be more than what a person can reasonably and they'll throw it away and especially children, you don't want them just to pick up a praline and take a bite or two and throw it in the trash. So, that's what I do. I just dip mine up so that about three bites and that's they've eat it all in about three bites. And we'll probably have to use some of that hot water y'all. So, I'll get to show y'all what I'm talking about. That if your candy gets too too hard before you get it all dipped out, you can loosen it back up with some of that hot water. That is really a life saver. Okay. Now, see how this is all stuck in here now. Going to use some of that hot water to loosen it up. Going to use a spoon. Just get a few drops. Drop it over in there. Stir it up. Scraping the sides and the bottom stir this up. And that's still not as thin as I want it to be. So, I'm going to add some more water in there. We'll stir this up. Okay, I still need to thin it down. Okay, just a little more. We'll be digging. Okay, we're there now. And scrape it off my spoon where it's stuck to my spoon stir that back down in there. Then I can dip this out. Okay, here we go. See? How nice that is? That works wonderfully y'all. Alright, there we go. Okay, folks. That has got the pralines dipped out. I'll let it cool just a little bit and then I'll show it to you. Okay, y'all. The pralines have cooled down. Got em stored right here in this container. Let me show you one. Ain't that pretty? Okay, let's taste it. These are so good y'all. And that cinnamon that I added to it just ramps up the flavor so so much. Okay, y'all be good out there and I'll see you next time with another great recipe.

New Orleans Pralines😋 #candy #candies #Holidays #Desserts #holidayseason #holiday #dessert #Christmas #candymaking | By South Alabama Cooking | I'm going to show you how to make New Orleans Pralines Alright, there's my pot right there on the stove. Now, I have in this pot one and a half cups of sugar, one and a half cups of light brown sugar, and one fourth teaspoon of salt, okay? I've got three fourths of a cup of evaporated milk and I'm going to start mixing that in to my sugar. The burner is not on right now, okay? And the reason that I'm not just dumping the milk in all at one time is because I want to slowly mix it in to help keep the sugar from lumping. So, this will just give me a smoother mixture. Alright. Next, I want to add 1third cup Kairo Corn Syrup and y'all I use the Kairo brand because it is the best quality out of all the ones I've tried. It works the best for me. Right? Let's get that stirred in. Now, I'm going to turn the heat on just a hair above medium and I'm going to cook this syrup to the soft ball stage. I need to keep it stirred every few minutes to make sure that it is not sticking to the bottom of the pot and as it gets closer to being done, I will have to stir it almost constantly because it will start trying to burn on bottom. The syrup is beginning to boil now so it's important to keep it stirred so that it doesn't burn on the bottom. Alright, let's test this syrup to see if it's ready yet. I have a bowl of cold water right over here. I'm going to drop a few drops of this over into the cold water. I'm going to see if it's forming a soft ball yet. Okay? It's kind of holding together but it's not actually forming a soft ball yet. So, we need to let it cook a little more. Now, here's a little tip for you that my Aunt Dixie told me, I have a pot right back here with some hot water in it. I'm keeping it warm on this burner so that when I dip this candy out, when I dip my pralines out, if my candy gets too hard before I get it all out of the pot, I can take a few drops of this hot water. Drop it over in with my candy stir it up and that will loosen it up and I will be able to get the rest of that candy out and not and my candy not just be stuck in the pot and be ruined and I have done that before and it really works so I wanted to give you all that little tip I wanted to pass it along to you Alright, let's test this again. Look at there y'all. We've got a softball. Okay? This candy's ready. Alright, at this point, I want to add one fourth teaspoon of ground cinnamon. And stir that in. I don't add the cinnamon in while I'm actually cooking the syrup because the cinnamon will stick to the bottom of the pot and cause the syrup to burn. So, I added in once I have the syrup cooked. Okay, we need 1 teaspoon of butter and I need one teaspoon of vanilla. Now, let me stir this up here. Okay, let's move everything over to the counter. I have some freezer paper laid out right here on the counter. I use freezer paper not wax paper because the prawns will stick to the wax paper and you can't peel em up. Okay, I have two cups of pecans. I'm going to pour that in here. Going to stir the pecans in and we're going to stir this candy and let it cool down some once it thickens up a little bit, I'll begin dipping the pralines out. Okay, I'm ready to start dipping out the pralines. I'm going to dip from this angle here so that you can see what I'm doing. Now, you want to make the pralines. You don't want to dip em out so big that it's more than what a person can just pick up and take two or three bites, okay? Because if you get em too big, then it's going to be more than what a person can reasonably and they'll throw it away and especially children, you don't want them just to pick up a praline and take a bite or two and throw it in the trash. So, that's what I do. I just dip mine up so that about three bites and that's they've eat it all in about three bites. And we'll probably have to use some of that hot water y'all. So, I'll get to show y'all what I'm talking about. That if your candy gets too too hard before you get it all dipped out, you can loosen it back up with some of that hot water. That is really a life saver. Okay. Now, see how this is all stuck in here now. Going to use some of that hot water to loosen it up. Going to use a spoon. Just get a few drops. Drop it over in there. Stir it up. Scraping the sides and the bottom stir this up. And that's still not as thin as I want it to be. So, I'm going to add some more water in there. We'll stir this up. Okay, I still need to thin it down. Okay, just a little more. We'll be digging. Okay, we're there now. And scrape it off my spoon where it's stuck to my spoon stir that back down in there. Then I can dip this out. Okay, here we go. See? How nice that is? That works wonderfully y'all. Alright, there we go. Okay, folks. That has got the pralines dipped out. I'll let it cool just a little bit and then I'll show it to you. Okay, y'all. The pralines have cooled down. Got em stored right here in this container. Let me show you one. Ain't that pretty? Okay, let's taste it. These are so good y'all. And that cinnamon that I added to it just ramps up the flavor so so much. Okay, y'all be good out there and I'll see you next time with another great recipe.

168K views · 2.1K comments | Old fashioned Peanut Butter Fudge! Start to finish in the new kitchen! Shop here for Vanilla Bean Kings 👉🏽https://www.vanillabeankings.com/ 👉🏽Missy's... | By Mountain Cookin’ with Missy | Facebook

120K views · 6.8K reactions | THIS IS MY OFFICIAL ACCOUNT! REPORT ANY OTHER Kitchentool account PLEASE | By Kitchentool | Facebook

Simply Recipes | New Orleans Pecan Clusters | Facebook