Welcome to my article where I will share with you my recipe for the famous River Street Pralines. These sweet and creamy treats are a Southern classic and perfect for any occasion. Follow my recipe and impress your friends and family with your cooking skills!
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 cup pecans, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- In a large saucepan, combine the sugar and heavy cream.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
- Continue cooking, stirring occasionally, until the mixture reaches the soft ball stage (235-240°F on a candy thermometer).
- Remove from heat and stir in the pecans, butter, vanilla extract, and salt.
- Beat the mixture with a wooden spoon until it thickens and starts to lose its gloss.
- Drop spoonfuls of the mixture onto waxed paper or a silicone mat and let cool completely.
- Store the pralines in an airtight container at room temperature for up to 1 week.
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- Q: Can I use a candy thermometer to make sure the mixture reaches the soft ball stage?
- A: Yes, a candy thermometer is the best way to make sure the mixture reaches the right temperature.
- Q: Can I substitute the pecans with other nuts?
- A: Yes, you can use any nuts you like, such as almonds or walnuts.
- Q: How long can I store the pralines?
- A: You can store the pralines in an airtight container at room temperature for up to 1 week.
- Q: Can I double the recipe?
- A: Yes, you can double or triple the recipe as needed.
- Q: Can I use light cream instead of heavy cream?
- A: No, heavy cream is necessary for the recipe to work properly.
- Q: Can I freeze the pralines?
- A: Yes, you can freeze the pralines in an airtight container for up to 3 months.
- Q: Can I add chocolate to the recipe?
- A: Yes, you can add chocolate chips or drizzle melted chocolate on top of the pralines after they cool.
- Q: Can I use margarine instead of butter?
- A: No, butter is necessary for the recipe to work properly.
- Q: Can I use a silicone mold instead of dropping spoonfuls on waxed paper?
- A: Yes, you can use a silicone mold to shape the pralines as desired.
When making pralines, it’s important to use a heavy-bottomed saucepan to prevent the mixture from scorching. You should also stir constantly to ensure the sugar dissolves evenly and the mixture cooks evenly.
If you want to add extra flavor to your pralines, you can try adding cinnamon or nutmeg to the mixture. You can also experiment with different types of nuts or add chocolate chips for a decadent treat.
Remember to let the pralines cool completely before storing them in an airtight container. If you stack them while they’re still warm, they may stick together and lose their shape.