Try these old fashioned praline candy recipes and enjoy an authentic Southern confection. You'll find homemade pralines are super delicious when used in combination with other desserts. They make yummy crushed candy toppings for ice cream and puddings, and they're great in homemade ice cream.
However, the best way to enjoy your pralines is to pop them into your mouth for a crunchy chewy treat. However, you'll find that it's impossible to eat just one piece. So, make lots! They're so good they won't last long!
The Times Cook Book, No. 2 (1905)
It's the dark-brown sugar and creamy butter that makes these marvelous Southern pralines taste so sweet and special.
Three coffee-cups dark-brown sugar, one coffee-cup new milk, 3 coffee-cups pecan meat, and 1 tablespoonful of butter with the salt worked out. Put the milk and sugar in a porcelain-lined saucepan and cook until almost candy. Draw the pan back, add the butter and nuts, beat until it grains; turn out on a buttered dish and separate in small pieces. —Mrs. D. B. Juglis
The Boston Cooking-School Cook Book (1896)
It's the sweet maple syrup and rich cream that make these the best pralines you have ever tasted. Form into balls and place in small paper candy cups for gift giving. They are absolutely scrumptious!
1-7/8 cups powdered sugar, 2 cups hickory nut or pecan meat cut in pieces, 1 cup maple syrup, 1/2 cup cream. Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper.
Mom's Recipe Scrapbooks (c. 1920s)
Mom sometimes made these "pralinettes" at night after the evening's chores were done. We all loved snacking on them. They are also delicious when made with peanuts or almonds if pecans are unavailable.
1/2 cup Evaporated Milk, 1 cup brown sugar packed, 1 cup granulated sugar, 2 cups pecans. In saucepan, combine milk and sugars. Stir in pecans. Place over low heat and stir until sugars are dissolved and mixture comes to a boil.
Increase heat and cook, stirring constantly, to 236°F on candy thermometer or until a little mixture in cold water forms a soft ball. Remove from heat. Beat until mixture begins to thicken.
Drop rapidly from teaspoon on aluminum foil. If mixture gets too firm, add a teaspoon of hot water. Makes about 2-1/2 dozen pralinettes.