I have some company coming to town and I remember MeMaws used to be the best local pralines...but I haven't seen them around in ages. Does anyone know or have an opinion on the best pralines? Now I know there are two categories... creamy and smooth... any and all opinions and potential local locations are MOST appreciated!

thanks!

"Around our house, dog hair is a condiment." Westminster Dog Show, 2008

Mine! But I have to have time to make them. Mine fall in the smooth and creamy category.

I was thinking about this two days ago. My strong preference is creamy, smooth NOT chewy.

Like previous poster, I have a very delicious recipe. Not difficult, just takes time to pay attention for a bit.

Boy, I'd like to be eating one just about now.

OK, at the risk of thread hijacking, I've got to throw this out there. There is a pecan orchard (and retail store) on Hwy 71 between Bastrop and Austin (Website:http://www.berdollpecanfarm.com/) located just past the turn off for Hyatt Regency Lost Pines. Anyway, they have this chocolate covered pecan brittle that is absolutely out of this world! If you're down that way after business hours, they even have a vending machine on the front porch! It's definitely in the crunchy category sunce it's brittle, but the chocolate coating gives it an amazing creamy quality as well. If you get a chance, try some! BTW, I'm not one of the Berdolls or an employee, just a fan!

On that note, the pecan turtles at Berdoll are also amazing. They grow the pecans in their orchard behind the store and then make the candy themselves in the store. They also have a ton of other items. They are some of the nicest people I know. And you can't miss their store because there is a HUGE scrolling sign out front. I promise, you won't miss it.


Also, a new retail store is being built in between here and Caldwell. Royalty Pecan Farm is building it and it should be open sometime next year. Something to look forward to.



[This message has been edited by wapa (edited 10/24/2008 8:29a).]

I would love to have a good recipe - I've been buying mine fron New Orleans to make my pecan praline cheesecake for Christmas.

If it isn't a family secret and someone would like to share; my email is my texags id at yahoo.

Thanks!

Thanks for the great idea about Berdolls! I will try to get out there this weekend. Sounds perfect.

So - I am sooooooo intimidated... is it difficult to make homemade pralines? Anyone care to share any recipes? Making candy always seems to be tricky to me when you read about it...

And yes - now I am STARVING for one!!!!

not local, but GREAT!

segovia candy company out of san antonio.

http://www.algodulce.com/

my fav is the one with the four pecan halves

[This message has been edited by Mucho austin (edited 10/24/2008 10:38a).]

Surely this is a Best of the Brazos category...go pick up a mag and look it up.

Butter foil or parchment paper

1.5 cups brown sugar
1.5 cups white sugar
3 TB dark corn syrup
1 cup milk (have also made with buttermilk)

Bring to soft ball stage = 234 degrees F
Microwave or stovetop

Cool 10 minutes

Add 1.5 tsp vanilla
Beat by hand 2 minutes

Add 1.5+ cups pecan halves
Beat by hand until looses gloss

Drop by heaping teaspoons onto buttered foil or paper

Let set

Savor

Wow! That sounds yummy!!

Stopping to get ingredients on the way home...

Mine's a bit different but I'll have to post it later. I'm beat tonight.

NdP

Oh, and chocolate covered brittle?! I must find that!

Is this one of those recipes that come out better or worse depending on the weather? humidity? etc?
Thanks!!

Yes, pralines don't do so well with humidity so that's why they are a cold weather treat at my house.

I first ate these pralines while living in Alaska, made by a friend who grew up in the Texas Hill Country. It is a multi-generation family recipe. I have successfully made them in Alaskan winters and summers, Central California and Texas, quite variable weather conditions.

I was also afraid to try, but Karen's were so darned good it was worth the risk. The results were pleasingly delicious.

OK - my first try was... well... it was delicious... but more like praline goo....

I think - i didn't stir it enough at the end.... but hey - I am going to give it another try this week....and the goo is great on ice-cream!

^ I know very little about candy-making, but it sounds like you didn't get the mixture hot enough. Be sure you have an accurate candy thermometer, and that its temperature probe isn't touching the side or bottom of the saucepan.

If they didn't set, you didn't get them hot enough. That is the key to making pralines. Aside from the temperature thing, they're actually fairly easy to make.

Forget them, they are unhealthy. Eat some good food instead.

For that occasional sweet treat these are so much better than most commercially produced (manufactured) sweets containing high fructose corn syrup and other un-pronouncable ingredients.

All natural ingredients, pecans for a protein balance (kind of)... beats the heck out of a soda, candy bar, pies with canned fillings....

They save well, too.

In moderation, not bad.

Yep, most candy thermometers are not calibrated correctly. My mom uses a bowl of ice water and drips a little bit of "goo" into the bowl when it gets to the correct color. Then if she can make it into a soft ball (hence soft ball stage) the pralines are ready. She's had about 30+ years of experience making these though so I just got a candy thermometer and made sure it was calibrated correctly. Basically you should be able to put it in boiling water and it should show 212 degrees. If it's slightly more or less, add or subtract the amount it's off from the temperature you're trying to get to. For soft ball it's about 235.

Damn, i should have started an over/under bet on the number of posts for this praline thread.