Orange Pralines

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Rated 3 stars out of 5
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Total Time:
1 hr 5 min
Prep
5 min
Cook
1 hr 0 min
Yield:
about 3 1/2 dozen
Level:
--
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Ingredients

Directions

Cover a countertop with two or three sheets of parchment or waxed paper. In a large heavy-bottomed pot, add the cream and sugar. Grate the rind of the orange over the pot. Add the corn syrup and pecan pieces. Over medium heat, stir the mixture often until it becomes very thick and a candy thermometer registers 257 degrees F, about 1 hour. Remove the pot from the heat. Drop the mixture by the tablespoon, onto the parchment paper, working quickly. Cool completely. Pry the pralines off the paper with a thin knife. Store in an airtight container between layers of parchment paper at room temperature for up to 2 weeks. Give the pralines as gifts in individual decorative tins or wrapped in cellophane paper.

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Newest Ratings and Reviews

Read all 2 reviews

  • on October 24, 2009

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    I made this recipe yesterday and it turned out a hot mess. I have tried several of Emeril's recipes and overall am very displeased. This recipe came out much darker than expected and very oily (i'm not sure why. I have tried Paula Deen's praline recipe and it came out well. I tried this one because the orange flavor seemed unique.

    people found this review Helpful.
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  • on December 21, 2006

    Flag

    This is a good recipe. i live in
    New Orleans. Pralines are a staple here. Emeril's direction to put drop by a spoomful on to parchment or waxed paper is misleading. You will be needing to place a few layers of newspaper under the wax paper.

    people found this review Helpful.
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