Pralines were named after a French soldier, diplomat, and sugar industrialist (Marshal du Plessis-Praslin) whose cook supposedly invented them. Sometime during the course of time the name pralines came out of Plessis-Paslin.
Whether you pronounce them as "praw-leen" or "pray-leen", they are a southern delicacy enjoyed by people around the world.
The following are some of Schermer Pecan Company's favorite versions of the pecan praline recipes.
Combine sugar and cream in a heavy 2 quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon until mixture forms a thick syrup. Add pecans and butter and continue to cook over medium heat, stirring frequently. Remove sauce pan to a heatproof surface (wire rack) and let cool for 10 minutes. Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool. Makes about 12 candies.
Lay out a few sheets of waxed paper; lightly butter the paper. Combine sugar, milk, marshmallows in a large, heavy saucepan to 234 degrees, or soft ball stage. Remove from heat and stir in butter and vanilla. Beat until mixture is creamy. Add pecans and beat to show signs of thickening. Quickly drop pralines mixture by tbsp onto lightly buttered waxed paper. Cool and store in closed container. Makes about 15 large pralines - pralines patties about 3 inches in diameter.
Put sugars and milk in heavy bottom pan and cook to soft ball stage. Take off fire and add frozen butter, vanilla and Schermer Pecans and stir until smooth then spoon on waxed paper. Very easy and make the best pralines ever.
Mix cream and sugar together. Microwave 13 minutes on high. Remove from microwave. Add margarine and Schermer pecans. Drop onto waxed paper using a tbsp. Let cool, enjoy!