Baci Pralinen

Review of: Baci Pralinen

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On 21.03.2020
Last modified:21.03.2020


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Baci Pralinen

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Per Serving:. Full Nutrition. Rating: 5 stars. These pralines were awesome! Beat the mixture until light in color and thick, then spoon using two spoons onto a baking sheet lined with wax or parchment paper brushed with butter.

Let cool, then peel wax paper or parchement away from the pralines. The ice bath part is important as if you just cool slightly and spoon out then you will have a runny mess, not the praline shape that is desired.

Read More. Thumb Up Helpful. Most helpful critical review kikinola. Rating: 3 stars. I'm from New Orleans and have been making pralines since I was a child.

The proportions of this recipe are about right, but it leaves out the most essential step, which is beating the mixture after it reaches soft ball stage until it develops a matte sheen.

The texture should have tiny crystals. The pralines should snap when you break them, and melt in your mouth. It takes some practice to know exactly when to stop beating -- too soon and you have a translucent caramel.

If you go too long, the mixture is too thick to spread when you're dropping them. Another trick is to not stir the syrup after it starts boiling to prevent early crystallization.

If you're tempted to scrape down the sides, don't do it -- instead, cover the pot a couple of minutes and let the steam wash them down.

Also, we always used raw pecans, not toasted. A pinch of salt brings out the flavor of the pecans. Reviews: Most Helpful Down Triangle.

Rating: 4 stars. I read a lot of the recipes and reviews and combined a lot of ides for this Iused 2 cups pecans - both chopped and whole.

Toast them for 10 minutes on for a crunchier praline, stirring once. Use whole milk or even light cream. Vanilla keeps its flavor best if stirred in after removing from heat.

The ice bath was great idea as it needed to cool to coat the pecans the best. Then I cooled them in the freezer so I could eat them right away because they were yummy.

I do not have a candy thermometer so I let the mixture boil for 3 minutes. I used buttermilk and did not toast the pecans--mine were pretty fresh; I've found that toasted nuts are needed when they are not very fresh.

Also using a mix of broken pecans and intact halves seems to work best for me--I leave most of the halves intact to keep the flavorful pecan oils inside.

I am from Louisiana and had never made pralines myself as I could easily obtain them back home. I now live out west and have not been able to find them in my town.

After the expense of having some shipped from New Orleans a couple of months ago I decided to try this recipe after having reviewed several different recipes.

I am really glad I did. I did not toast my pecans. The best outcome seemed to depend on when I poured them out on the cookie sheet. The ones that I spooned out immediately were too flat and glossy.

The ones that I spooned out after the mixture had cooled were too crumbly. The ones that I spooned out after the mixture had cooled for minutes were the perfect consistency.

I would recommend waiting just a couple of minutes, then quickly spooning them onto the cookie sheet. I will definitely be making these many times over the holiday season!

I didn't bother toasting the pecans although I imagine they would add some nice flavor. I used a candy thermometer, and after it reached the soft ball stage, I took it off the burner, added the vanilla and stirred quickly.

Because the ice bath seemed a little too much overkill for some reviewers and it wasn't setting fast enough for me!

I removed the pan and stirred the heck out of it, then used a small cookie scooper to immediately scoop the stuff onto the foiled pans. I figured that if these are as sweet as some say, I'd opt for the smaller sizes.

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