My d-i-l needed some pralines to take to her book club where the book in
question was set in New Orleans. So I made 2 batches following a recipe
by Emeril.

The trouble is that some of the pecans got burnt during the cooking. I
fished out the worst but I could still detect a slight burnt flavour in
the candy. I wondered that, for future batches, whether it was OK to add
the pecans just before the softball stage is reached.
ISTR that during a visit to N.O., some 30 years ago, that I saw a demo
of praline making and they poured the candy over separate piles of pecans.
I would appreciate any advice.
Graham

On Saturday, April 12, 2014 1:12:18 PM UTC-4, graham wrote:
> My d-i-l needed some pralines to take to her book club where the book in
> question was set in New Orleans. So I made 2 batches following a recipe
> by Emeril.
>
> The trouble is that some of the pecans got burnt during the cooking. I
> fished out the worst but I could still detect a slight burnt flavour in
> the candy. I wondered that, for future batches, whether it was OK to add
> the pecans just before the softball stage is reached.
> ISTR that during a visit to N.O., some 30 years ago, that I saw a demo
> of praline making and they poured the candy over separate piles of pecans..
> I would appreciate any advice.
>
> Graham

I would think that it wouldn't matter much. Praline is cooked to the soft ball stage, less than 240 degrees F, so not much hotter than boiling water, and certainly less than what would be required to burn nuts. Just be sure you're stirring constantly and keeping the temperature below 240.

For brittle or other candy that's cooked to the hard crack stage, definitely leave the nuts out until the very end.

On 12/04/2014 10:50 AM, wrote:
> On Saturday, April 12, 2014 1:12:18 PM UTC-4, graham wrote:
>> My d-i-l needed some pralines to take to her book club where the book in
>> question was set in New Orleans. So I made 2 batches following a recipe
>> by Emeril.
>>
>> The trouble is that some of the pecans got burnt during the cooking. I
>> fished out the worst but I could still detect a slight burnt flavour in
>> the candy. I wondered that, for future batches, whether it was OK to add
>> the pecans just before the softball stage is reached.
>> ISTR that during a visit to N.O., some 30 years ago, that I saw a demo
>> of praline making and they poured the candy over separate piles of pecans.
>> I would appreciate any advice.
>>
>> Graham
>
> I would think that it wouldn't matter much. Praline is cooked to the soft ball stage, less than 240 degrees F, so not much hotter than boiling water, and certainly less than what would be required to burn nuts. Just be sure you're stirring constantly and keeping the temperature below 240.
>
> For brittle or other candy that's cooked to the hard crack stage, definitely leave the nuts out until the very end.
>
Usually, when cooking sugar syrup to soft or hard ball stage, e.g.,
making Italian meringue, one doesn't stir so I didn't stir the nut
mixture. Some settled on the bottom of the pan and therefore burned.
Graham

>> On Saturday, April 12, 2014 1:12:18 PM UTC-4, graham wrote:
>>> My d-i-l needed some pralines to take to her book club where the book in
>>> question was set in New Orleans. So I made 2 batches following a recipe
>>> by Emeril.
>>>
>>> The trouble is that some of the pecans got burnt during the cooking. I
>>> fished out the worst but I could still detect a slight burnt flavour in
>>> the candy. I wondered that, for future batches, whether it was OK to add
>>> the pecans just before the softball stage is reached.
>>> ISTR that during a visit to N.O., some 30 years ago, that I saw a demo
>>> of praline making and they poured the candy over separate piles of
>>> pecans.
>>> I would appreciate any advice.
Of course, you have your own praline recipe so I'll just give you the notes
I've added to mine:best on a clear sunny day, cook to LESS than 220 degrees,
then add pecans and vanilla. My pecans are stored in the freezer so I do let
them come to room temp but do not toast them. If your delicate sensibilities
are not offended, I'm willing to give your my microwave recipe which include
a box of Not Instant Jello butterscotch pie filling. Polly

"Sqwertz" > wrote in message
...

> When making any sort of nut candies such as brittle or pralines,
> always add the nuts towards the end. Especially if they're already
> toasted (not raw). I see too many peanut brittle recipes that say to
> add the peanuts towards the beginning and they are all defective
> recipes. BTDT.
>
> -sw

I definitely agree with the peanut brittle, nothing but burnt peanuts if
you follow some of those recipes.

Cheri

On 12/04/2014 10:19 AM, Sqwertz wrote:
> On Sat, 12 Apr 2014 11:08:33 -0700, graham wrote:
>
>> My d-i-l needed some pralines to take to her book club where the book in
>> question was set in New Orleans. So I made 2 batches following a recipe
>> by Emeril.
>>
>> The trouble is that some of the pecans got burnt during the cooking. I
>> fished out the worst but I could still detect a slight burnt flavour in
>> the candy. I wondered that, for future batches, whether it was OK to add
>> the pecans just before the softball stage is reached.
>> ISTR that during a visit to N.O., some 30 years ago, that I saw a demo
>> of praline making and they poured the candy over separate piles of pecans.
>> I would appreciate any advice.
>
> When making any sort of nut candies such as brittle or pralines,
> always add the nuts towards the end. Especially if they're already
> toasted (not raw). I see too many peanut brittle recipes that say to
> add the peanuts towards the beginning and they are all defective
> recipes. BTDT.
>
> -sw
>
Many Thanks!!!!!

The Emeril recipe that I followed distinctly stated to add the nuts at
the beginning after the sugar had dissolved:

http://www.foodnetwork.com/recipes/e...es-recipe.html

However, when I googled a few minutes ago, in other URLs, he clearly
states to add them at the end:


http://www.foodnetwork.com/recipes/e...es-recipe.html

During my initial search for recipes, I came across others that added
them at the beginning so I didn't question that particular Emeril recipe.
Graham

"Sqwertz" > wrote in message
...
> On Sat, 12 Apr 2014 11:08:33 -0700, graham wrote:
>
>> My d-i-l needed some pralines to take to her book club where the book in
>> question was set in New Orleans. So I made 2 batches following a recipe
>> by Emeril.
>>
>> The trouble is that some of the pecans got burnt during the cooking. I
>> fished out the worst but I could still detect a slight burnt flavour in
>> the candy. I wondered that, for future batches, whether it was OK to add
>> the pecans just before the softball stage is reached.
>> ISTR that during a visit to N.O., some 30 years ago, that I saw a demo
>> of praline making and they poured the candy over separate piles of
>> pecans.
>> I would appreciate any advice.
>
> When making any sort of nut candies such as brittle or pralines,
> always add the nuts towards the end. Especially if they're already
> toasted (not raw). I see too many peanut brittle recipes that say to
> add the peanuts towards the beginning and they are all defective
> recipes. BTDT.
>
Agree with you. I always add nuts towards the end of the candy.