Making Louisiana Pralines with Momma

[jluke2044]

I live next door to Joyce and can confirm that her pralines are DELICIOUS!!

[ladyfleur500]

@valentinarlopez  You asked how long to leave the pralines on the wax paper. I'd say about 5 minutes, or until they are cool and peel off easily.

[usdeptofsmooth]

I'll never go with another recipe again. This turned out like I was a champion baker!!! Thanks!!!!

[usdeptofsmooth]

I've looked at a handful of praline tutorial videos and my mind is set, now, on trying yours. I've UNSUCCESSFULLY attempted from various recipes, over the last week, and have not landed on one like yours. I am sold on this technique. Will tell you how it turns out.

[zerokey2003]

@3:20 she says she uses a 1/4 of a teaspoon of cream of tartar. Just FYI saw some people asking.

[216dboykin]

This was very nice... Thank you for sharing this recipe and the beautiful relationship between you and your mom.

[everettexpose]

My mom used a cast iron skillet just like the one shown in the beginning of the video. I'm curious as to why some people use granulated sugar and brown sugar. I'm from Nawlins but live in ATL and want to try to make praline candy, and this little lady reminds me of my Mom making candy. I'm gonna try her recipe this weekend.

[videogamegirlsings]

thank you for making the video cuase i might make some for christmas for family when they come over i'm from vacherie louisiana still here never leaving

[fabulousandclassy]

@3:20, she said she added what?

[LadyGlutter]

@fabulousandclassy Cream of tartar

[ctdev2003]

Thank you for this! It's the first time my pralines ever came out correctly!

[TheThreekeys]

What a PRECIOUS video!! Thanks for sharing your recipe!! I'm going to give it try! It's sweet to see a mother and daughter working together. Blessings!

[CBODWIN12]

Thank you from the Bodwin's in Dallas, Tx All my family are from La and I forgot the recipe for Pecan Candy and thanks to you and your Wonderful mom My family has a Christmas tradition Merry Christmas

[ladyfleur500]

Thank you and happy holidays to all who commented! Momma is thrilled by your kind words. Let me answer a few questions: @midayatre the mystery ingredient is cream of tartar. It's optional. I've done it both ways and couldn't tell the difference. @BLACKBEAUTY8989 you don't add caramel, the sugar becomes caramel as it cooks. @TopdownMX5 yep, you described undercooking and overcooking precisely. @davidh0187dc yes, there's a lot of stirring, try a half batch or take a trip to New Orleans!

[valentinarlopez]

@ladyfleur500 how long is the wait... from the time you spoon them to the wax... till a safe time to pry them from the wax?

[midayatre]

This video is GREAT !!!! Thank You I moved to Louisiana a year ago and this is the first time someone gives me the right steps to do the famous Louisiana Pralines !!!! But I have a question what does she put in @ exactly 3 minutes 19 seconds of the video? I can only hear a quater of ???? but I don't understand what the extra ingredient is. Thank You in advance and you two are the BEST !!!!

[SweetasHoneee]

This is the way we (all the women in my family) make our candy but we add the pecans at the end and minus the cream of tartar. This is a great recipe!

[crissy72685]

my grandma had a little business in New Orleans making what we call " pecan candy" which is the same as pralines. your recipe is similar with using the evaporated milk not the sweetened. also she would keep it on the stove a little bit longer. All in all this is the best recipe on YouTube hands down. It really comes out creamy which is the new orleans way!.

[solgirl3]

I made these pralines for the first time after watching this video

came out very good

[futuristfood]

thanks mom!

[cbishop109]

This recipe is GREAT!! I had never made Pralines before, and tried this recipe. It turned out PERFECT!! I took a bunch of them to work, family, and friends to let them try them and the general consensus was... "They are very good, not grainy, and very creamy!" Everyone loved them, even ones who do not like pecans!  Thank you for the recipe!

[wolfman740]

This is a fantastic recipe that turned out wonderful the first time! Delicious texture that truly melt in your mouth. Thank you for taking the time to post this great video.

[gnomeftp]

From France, a huge thanks for this recipe.

[amr501]

Best praline recipe ever! Thanks for sharing :)

[FreshBoyCF]

I make these all the time.

[davidh0187dc]

good grief, too much stirring--where can i buy these?

[Monicasdestiny]

you can get pralines online at several different places...but, my favorite is leahs pralines. google it

[BLACKBEAUTY8989]

when do you add the caramel?

[BLACKBEAUTY8989]

thank your for posting this! grownig up my grandma would always bring this come because she was born there and lived there for all of her life until she moved and i always loved this and my grandma cant do much traveling and i really wanted to make this for her! so thanks to you i have the opportunity to try and make my grandma smile! THANK YOU!

[helenhjones]

Your mom is the greatest! Thank you very much.

[TopdownMX5]

Thanks sharing this! I used this video to make 6-7 batches. I varied it a bit w/ the amount of butter and sugar, as well as switching out some of the sugar for light brown sugar. Going with about 3/4 a stick of butter vs 1/2 stick seemed to make it just a little more soft/creamy (which I like). One batch never really hardened up (undercooked?) and one mostly hardened in the pan (overcooked), wouldn't spread out on the wax paper and was quite hard. The other batches were great! Thanks again

[kjoda67]

Luv the Accents...

[ladyfleur500]

After nine batches, I think I have it mastered. A few more tips. (1) Making half a recipe at a time is easier to manage. The cooking time is about half, and the last praline you spoon out is just as pretty as the first. You can make a second batch is the same pan without washing it. (2) Using "raw" or turbinado sugar works, just wait one minute for the sugar to dissolve before putting the pecans in the pan. (3) Watch the clock. That way, when you get the timing right, you can reproduce it.

[covegirl06]

@ladyfleur500 I'm suprised your grandma didn't use condence milk. I always thought that was what gave it that creamy, sweet taste-- no? Anyways, thanks for posting this vid. I haven't made pralines since I was 11, lol. And it NEVER came out! I would either over cook it, or undercook it (and end up w/ caramel). I just gave up. But I'm gonna attempt to make em again, 10 yrs later lol.

[commentarii10]

Thanks so much for this video

[attagairl]

I was lucky enough to be one of the recipients of the pralines and they are decadent and rich. Makes me want to try to make them myself! ;)

[ladyfleur500]

I am proud to announce that I was able to reproduce my mother's pralines! The first two batches tasted great, but weren't pretty. The third and fourth were perfect and made *wonderful* holiday gifts. Thanks, Mom!

[ronaldmonster]

@ladyfleur500

Thank you SO much for this recipe. It's now my standard from now on :)

[reeram]

yum! I'm gonna try 'em