FAQs
Since the problem is mostly that the sugar in the pralines gets hard and crystallized, you might try softening them the way you'd soften hard brown sugar. Place a terracotta sugar saver in the container or something else that's slightly damp, like a few slices of apple or a slice of fresh bread.
What to do if my pralines won't harden? ›
But if your pralines are still gooey after 30-40 minutes, you may have to scrape them back into the pan and heat them again. Add a tablespoon of milk, melt the sugar, and as before, stir constantly while you bring them to a boil. When the mixture begins to thicken, begin dipping them out again and cross your fingers!
How do you reheat pralines? ›
Warm Classic Pralines
After removing the praline from the bag you can microwave them for eight to ten seconds each or bake in the oven at 250° for six minutes.
Why didn't my praline set? ›
If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky.
How do you make hard candy soft? ›
To speed that process along, leave the candy in a loosely covered container with a damp paper towel. If the candy is not wrapped, place a double sheet of plastic wrap between the damp towel and the candy. Change the damp towel every two to three days. It will still probably take a month or so for the candy to soften.
How to soften brown sugar and keep it soft? ›
Put the hard brown sugar in a microwave safe bowl or container and place a dampened paper towel on top of it. Then, microwave for about 20 seconds and break it up with a fork as you go. The moisture from the paper towel should help get the brown sugar soft.
Should pralines be refrigerated? ›
There is no need to refrigerate pecan pralines. They will keep for about three weeks in an airtight container at room temperature.
How long does it take for pralines to go bad? ›
What is the shelf life and best way to store your pralines? We recommend that you enjoy your pralines within 2 weeks from receipt, for optimum flavor. A few of our customers store them for longer, so it's also based on your personal preference. The best way to store them is in an airtight container.
What's the difference between a praline and a praline? ›
Praliné is a nut-based paste used widely in pastry-making. It's not to be confused with praline, which is a candy coated with caramelized sugar.
What causes white spots on pralines? ›
Pralines will often have white dots or patches on top of them due to the sugar crystallization.
A little crystallization in pralines is inevitable but adding a bit of corn syrup can help keep crystals from forming. In this recipe I also butter the sides of the pot and only stir before the sugar comes to a boil. After the candy reaches soft-ball stage, it is left to cool for 10 minutes without agitation.
Why are my pecan pralines gritty? ›
Avoid The Humidity
Plan to make your pralines on a cool, dry day. If it's humid or rainy, as it was the first time I made pralines, the candy might end up with a more sugary, grainy texture.
Why are my candied pecans soft? ›
Why are my candied pecans soft and sticky? If your pecans are soft, it's most likely because they weren't baked long enough and are still retaining moisture. The sugar needs to bake long enough to caramelize and form a brittle coating on the nuts.
How do you soften pecans? ›
Soak your nuts and seeds anywhere from 20 minutes to 2 or 3 hours, or even overnight in the refrigerator. In general, harder nuts will take longer to soften. If your recipe calls for soaked nuts or seeds and you are low on time, try to squeeze in 20 minutes minimum, or just do a really good job rinsing them.
