Homemade Praline Sauce Recipe (2024)

FAQs

What is praline sauce made of? ›

Steps to Make It

In a small saucepan over low heat, combine brown sugar, evaporated milk, and butter. Cook and stir sauce until it is smooth and syrupy, about 5 minutes. If it seems lumpy at all, strain through a mesh sieve. Stir in vanilla extract and pecans.

If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky.

Avoid The Humidity

Plan to make your pralines on a cool, dry day. If it's humid or rainy, as it was the first time I made pralines, the candy might end up with a more sugary, grainy texture.

Allow the pralines to cool completely, then store between layers of waxed paper in an airtight container. They will keep at room temperature, stored in a cool and dry place, for at least five days or longer. Pralines ship very well, so they make a good care package gift!

American praline: a creamy, fudge-like confection featuring a cluster of pecans coated with a caramelized mixture of brown sugar, granulated sugar, cream (or milk or evaporated milk) and butter. Though pralines are popular across the Southern U.S., they're most often recognized as a New Orleans specialty.

Some dip their pralines in chocolate or sprinkles, but these additions are not traditional. These treats have a smooth caramel-like flavor, and with the satisfying crunch of pecan in the mix, plenty of fans are hooked on them.

They never go “bad,” but after a week or so the sugar starts to crystalize and they lose the characteristic snap that you enjoy when biting them.

Keep an eye on the batch, the caramel must not become too dark, otherwise it will be bitter. (The ideal is to have a pan large enough so that the sugar is distributed in a thin layer.) Pour the hot caramel over the hazelnuts and almonds and coat them. Then let cool completely.

Pralines are a much-appreciated festive treat, but come to think of it, they're simply delicious at any time of the year. When your pralines turn white, you are seeing the recrystallization of sugar. And you are right that honey does technically slow down the rate at which crystals form in candy.

Sometimes, as syrup boils, sugar starts to form back into crystals, which turn hard and cloudy. Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck.

Can you overcook pralines? ›

Pralines should be cooked to 236°F (soft ball stage) so that it is still pliable when it cools and so it maintains the smooth sandy texture typical of pralines. This is impossible to determine without a thermometer, and if you overheat the sugar, you are guaranteed to make pralines that are too firm and grainy.

100% cacao gets mixed into our rich, Creamy Praline recipe of fresh cream, sugar, and locally-sourced Louisiana pecans. All fudge, chocolate, and sweet lovers will adore these Creamy Chocolate Pralines. All of Aunt Sally's Pralines are 100% gluten-free.

In Louisiana, especially New Orleans, the name praline applies to candies made with pecans in a coating of brown sugar sold by Creole women known as pralinières. Even before the Civil War and Emancipation, pralines were an early entrepreneurial vehicle for free women of color in New Orleans.

Pralines (US: /ˈpreɪliːn/; New Orleans, Cajun, and UK: /ˈprɑːliːn/) are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient. American pralines cooling on a marble slab.

Pralines were invented in France in the 1600s. It is widely accepted that the creator of the praline was the French pastry chef Clement Lassagne, who at the time was personal chef to the comte du Plessis-Praslin (you can see the praline's namesake there).

What do pralines taste like? A traditional American praline is sweet, creamy and delicious. It has a rich caramel flavor, and the pecans add a touch of savory crunchiness. No wonder so many people cite it as their favorite candy.

For starters, caramel sauce is typically made with granulated sugar. Praline sauce, on the other hand, is made with brown sugar. Like caramel sauce, both can be made without the aid of a candy thermometer. You're simply looking for changes in either color (caramel sauce) or texture (this recipe).

Chocolate is a solid or semi-solid state of matter that is made from cacao beans. Pralines are confections that are made with a thin shell of chocolate encasing a variety of fillings.

Praliné is the result of a complex process: hazelnuts or almonds are roasted, before water and sugar are added. A kind of nougatine is created; it's then crushed and mixed to achieve a smooth, liquid texture. The chocolatier then adds cocoa butter to form the praliné needed to make the praliné chocolate.