THANK YOU SOOOOO MUCH... TRULY APPRECIATE EVERYTHING YOU JUST TAUGHT THIS OLD BIRD TO FLY AGAIN...Sharing Yer Momma's Recipes is such a genuine treat and truly Appreciated... Love yer stories of old too! please post more...
I LOVE YOUR HERITAGE WAYS. VERY PROUD AND IT SHOWS. LOVE YOUR PRESENTATION AS WELL. VERY INFORMATIVE. NICE TO KNOW YOU CAN USE WATER TO DO THAT. I WATCHED WHERE YOU CAN ALSO USE YOUR CREAM PUT IT BACK ON THE WARM STOVE TO BRING IT BACK TO CONSISTENCY. THOUGHT YOU MIGHT LIKE TO HEAR THAT. AND LASTLY, THANK YOU MAME FOR SHARING YOUR SECRETS TO A GREAT PRALINE CANDY. I HAVE BEEN REALLY INTERESTED IN MAKING THIS CANDY LATELY. I HAVE WATCHED UPTEEN VIDEOS. YOURS IS ON TOP FOR SURE. I LOVE CINNAMON AND CINNAMON IS GOOD FOR YOU. YOU WERE THE ONLY ONE TO USE THIS INGREDIENT. SO EXCITED TO TRY THIS FOR SURE!!!!!! HAPPY EASTER HON AND AGAIN THANK YOU.
Thank you for your input, and thank you for the tip about the cream. I'm glad this video was helpful and informative. I'm soooooo glad you're watching! HAPPY EASTER! Our LORD is risen!
I love watching all your videos, I am from Lake Charles La. but live in Minnesota. There were a lot of recipes I never got from my grandmother before she passed that I have been able to get from you. I love the little stories you share. Hope you continue to make these videos they are greatly appreciated, say hello to Carla. God bless you ladies.
I'm so glad you are watching, and that my videos are helpful! I will tell Karla you said, "hello." This recipe for, "New Orleans Pralines" is really fabulous. I am so glad that my recipes have given you some of your grandmother's good cooking and good memories! 😊 God bless you as well! ☺
These are lovely! Thank You for sharing your time-tested recipe.....(The 3/4 cup measure is seldom found, therefore requiring 2 measures: the 1/2 and the 1/4.).....Also, for clarifying and confirming that weather has no effect on cooking candy -- (it's the cooking heat/boiling process that forms the crystal body). However, I have never seen wax paper tear when removing Pralines, though there is bleed-through of the wax onto the underneath surface. Which is why newspaper under wax paper, a cookie sheet, or a silcone mat is needed. Parchment paper doesn't offend this way.
Thank you for sharing your Recipe!! I’ve NEVER made these before!! 😱😱 Can you use Parchment Paper to put these on..Or Aluminum Foil??!! I’m a New Subscriber!! Your Channel came up in my feed!! So happy it did!! You explain things clearly!! ..& Especially those tips!! God Bless!🙏💓🥰🙌🙌😋 PS. These would make Christmas Gifts!! 💌🎁💌🎁💌🎁💌🎁💌🎁💌🎁💌
I'm originally from Alabama but moved to Texas in 1980. I was born in Montgomery and my family also lived in Prattville. I love pralines and this takes me back to my grandma Mary's house as a child. She made every candy, cake or cookie known to man. Lol We always stirred ours until the glossiness started to disappear. Were you doing it that way or does this recipe not call for that, I didn't hear you mention it. It was hard to see what the final candy looked like and what the texture was. These are so delicious, ya can't eat just one!! Lol Great recipe. Take care my Alabama friend...Big ((Hugs)) from Texas!🤗
Sounds like your grandma was a wonderful cook! I was not looking at the glossiness just the thickness of the candy. Texas is a great state. My daughter lives there. Glad to hear from you.
Gosh darn, wish I'd found you sooner. I've made 2 batches and aren't thrilled with either one. They taste good BUT look awful 😖 You and others make it look sooo easy. Love the add water in the end to thin it out. Great tip,thank you so much. Was curious if warm milk could replace the water? Blessings from Salinas, Ca❤️
WOW, I am wondering why there are many more viewers? You are one of the best Praline candy maker that I've viewed. I really love your fool proof test making the balls for perfection. The cinnamon, I believe, is what makes the flavor "BURST" into a much tasteful candy. Will make some tomorrow. But, my biggest question is how much do I charge, for ex. 1 piece, 2pcs, 3pcs, etc? I'm at a lost here!!! Can you help me, please?
Thank you for your kind words! You are right. The cinnamon makes all the difference in the world in the flavor of the pralines. When I sold candy years ago, I charged $1.50/praline. And people did not bat an eye. They just slapped the money in my hand. You should be able to sell it for $2.00-$2.50 for each piece. If you are selling it by the half dozen, or dozen, then give a discount. Be sure to use pure vanilla. And use name brand corn syrup,(karo). The off brands of corn syrup are inferior.
I added the salt with the sugar. I used to add the cinnamon at the same time, but found it's easy to burn on bottom, so I add the cinnamon at the same time that I add the vanilla extract.
Just made these and I have 3 different textures in my final results...chewy, perfect, and slightly crumbly. Maybe I can nail it next time. I think my arm gave out too soon when stirring at the end, but they do taste good.
If I may try to help you-They must crystallize. That’s how they set. The crystals are microscopic, though. If you have granules of sugar that don’t dissolve before it comes to a boil, it will form crystals the size of sugar. See a book called Cookwise (by Shirley Corriher) for the way to do these. Follow her instructions exactly and you will have no problems. These sell for about $3,00 each, but cost practically nothing to make, so it’s worth learning how to do them well.
Try this with celyon cinnamon, a natural true cinnamon that doesn’t harm humans if used in moderation. As it’s very low in coumarin. Typical USA cinnamon is cassia from China which has high levels of coumarin. Which is a known carcinogen. 1tsp often puts most over daily limit of coumarin. It also damages liver. Also, remember most pumpkin spice items and other holiday foods may also contain cassia cinnamon. So make sure you don’t over indulge. Other reactions can be Breathing problems, Low blood sugars, burning tongue or sore more from cinnamaldehyde also in Cassia cinnamon. Be safe, cinnamon is safe if used in correct quantities. Check with pharmacies or dr if on prescription medications to rule out any contradictions.
THANK YOU SOOOOO MUCH... TRULY APPRECIATE EVERYTHING YOU JUST TAUGHT THIS OLD BIRD TO FLY AGAIN...Sharing Yer Momma's Recipes is such a genuine treat and truly Appreciated... Love yer stories of old too! please post more...
Birdie is my grandmother!! We've been making treats for as long as I can remember!
I know your mom. We were friends growing up. Thanks for commenting, and letting me know who you are.😊
Stumped upon you and now I have decided to subscribe! Thanks for your knowledge 😊😊😊
Thank you for watching and subscribing.
@@southalabamacooking3980 No problem, I look forward to watching.
I'm getting the measuring cup for sure 😊
I planned to make some (first time in years) so much thanks for the tutorial and the secret ingredient 🤫❤
You're welcome! I will have live cooking demonstrations during the holidays on my Facebook page if you are interested in watching.
My daughter ask me to make this, I have my husband's aunt's recipe. I use, always delicious.
I made your recipe for pralines and oh my God that was the best candy
I'm so glad you liked it! It makes me so happy to know I helped you be successful! 😄
Thank you for sharing watching from Gretna LA I just made some for my co- work birthday party at work Friday 2/29 2024
Planning to make them soon!! Without nuts but with coconut!
Love your direction…easy to follow and thorough…and you seem like the nicest person ever…Thank you for sharing…
Looks like a wonderful recipe. I will give it a try. Thank you.
I LOVE YOUR HERITAGE WAYS. VERY PROUD AND IT SHOWS. LOVE YOUR PRESENTATION AS WELL. VERY INFORMATIVE. NICE TO KNOW YOU CAN USE WATER TO DO THAT. I WATCHED WHERE YOU CAN ALSO USE YOUR CREAM PUT IT BACK ON THE WARM STOVE TO BRING IT BACK TO CONSISTENCY. THOUGHT YOU MIGHT LIKE TO HEAR THAT. AND LASTLY, THANK YOU MAME FOR SHARING YOUR SECRETS TO A GREAT PRALINE CANDY. I HAVE BEEN REALLY INTERESTED IN MAKING THIS CANDY LATELY. I HAVE WATCHED UPTEEN VIDEOS. YOURS IS ON TOP FOR SURE. I LOVE CINNAMON AND CINNAMON IS GOOD FOR YOU. YOU WERE THE ONLY ONE TO USE THIS INGREDIENT. SO EXCITED TO TRY THIS FOR SURE!!!!!! HAPPY EASTER HON AND AGAIN THANK YOU.
Thank you for your input, and thank you for the tip about the cream. I'm glad this video was helpful and informative. I'm soooooo glad you're watching! HAPPY EASTER! Our LORD is risen!
You’ve taught me so much about candy making, thank you!
Thank you for your help.
Gracias gracias por darnos tu receta y tus tips gracias así se aprende uno
TY. Enjoyed your presentation. Gonna try your recipe
Hope you enjoy it! We sure do!
We call that can opener a "church key".
Southern calif
Look delicious 😋 😍
I’ll be trying these as well as your divinity. Looks delicious. Thank you for sharing and explaining the process.
I love watching all your videos, I am from Lake Charles La. but live in Minnesota. There were a lot of recipes I never got from my grandmother before she passed that I have been able to get from you. I love the little stories you share. Hope you continue to make these videos they are greatly appreciated, say hello to Carla. God bless you ladies.
I'm so glad you are watching, and that my videos are helpful! I will tell Karla you said, "hello." This recipe for, "New Orleans Pralines" is really fabulous. I am so glad that my recipes have given you some of your grandmother's good cooking and good memories! 😊 God bless you as well! ☺
These are lovely! Thank You for sharing your time-tested recipe.....(The 3/4 cup measure is seldom found, therefore requiring 2 measures: the 1/2 and the 1/4.).....Also, for clarifying and confirming that weather has no effect on cooking candy -- (it's the cooking heat/boiling process that forms the crystal body). However, I have never seen wax paper tear when removing Pralines, though there is bleed-through of the wax onto the underneath surface. Which is why newspaper under wax paper, a cookie sheet, or a silcone mat is needed. Parchment paper doesn't offend this way.
You're right. It's rare to find a ¾ measuring cup. I got mine with a set I bought from Tupperware back in the eighties.
I'll have to look at your divinity recipe
Thank you for sharing your Recipe!! I’ve NEVER made these before!! 😱😱
Can you use Parchment Paper to put these on..Or Aluminum Foil??!!
I’m a New Subscriber!! Your Channel came up in my feed!! So happy it did!!
You explain things clearly!! ..& Especially those tips!! God Bless!🙏💓🥰🙌🙌😋
PS. These would make Christmas Gifts!!
💌🎁💌🎁💌🎁💌🎁💌🎁💌🎁💌
I'm originally from Alabama but moved to Texas in 1980. I was born in Montgomery and my family also lived in Prattville. I love pralines and this takes me back to my grandma Mary's house as a child. She made every candy, cake or cookie known to man. Lol We always stirred ours until the glossiness started to disappear. Were you doing it that way or does this recipe not call for that, I didn't hear you mention it. It was hard to see what the final candy looked like and what the texture was. These are so delicious, ya can't eat just one!! Lol Great recipe. Take care my Alabama friend...Big ((Hugs)) from Texas!🤗
Sounds like your grandma was a wonderful cook! I was not looking at the glossiness just the thickness of the candy. Texas is a great state. My daughter lives there. Glad to hear from you.
Can you please share your parline recipe & divinity recipe thanks
I like how you have the towel on the wall.
It's very convenient.
I love pralines but not if they're hard as a rock. Are yours soft and chewy or crispy?
i love macrame 🥰
It's making a comeback.
Gosh darn, wish I'd found you sooner. I've made 2 batches and aren't thrilled with either one. They taste good BUT look awful 😖 You and others make it look sooo easy. Love the add water in the end to thin it out. Great tip,thank you so much. Was curious if warm milk could replace the water?
Blessings from Salinas, Ca❤️
I would think that warm milk would work just as well.
Are these like a soft creamy Praline?
WOW, I am wondering why there are many more viewers? You are one of the best Praline candy maker that I've viewed. I really love your fool proof test making the balls for perfection. The cinnamon, I believe, is what makes the flavor "BURST" into a much tasteful candy. Will make some tomorrow. But, my biggest question is how much do I charge, for ex. 1 piece, 2pcs, 3pcs, etc? I'm at a lost here!!! Can you help me, please?
Thank you for your kind words! You are right. The cinnamon makes all the difference in the world in the flavor of the pralines. When I sold candy years ago, I charged $1.50/praline. And people did not bat an eye. They just slapped the money in my hand. You should be able to sell it for $2.00-$2.50 for each piece. If you are selling it by the half dozen, or dozen, then give a discount. Be sure to use pure vanilla. And use name brand corn syrup,(karo). The off brands of corn syrup are inferior.
Don't forget your time an the work is over taking Best Wishes merry christmas
When did you add the cinnamon and did you put salt in there? Also, I didn’t see that in your video presentation. Would you please explain that
I added the salt with the sugar. I used to add the cinnamon at the same time, but found it's easy to burn on bottom, so I add the cinnamon at the same time that I add the vanilla extract.
Just made these and I have 3 different textures in my final results...chewy, perfect, and slightly crumbly. Maybe I can nail it next time. I think my arm gave out too soon when stirring at the end, but they do taste good.
I don’t have any karo syrup or honey! But I do have pancake syrup…would that work or just omit the syrup altogether? Thanks
No, pancake syrup won't work. You have to use karo syrup.
Do yours stay soft , or get hard grainy sugar?
They are not chewy. They are firm and melt in your mouth.
you
Thank yoy
How do you keep the candy from crystallizing?
If I may try to help you-They must crystallize. That’s how they set. The crystals are microscopic, though. If you have granules of sugar that don’t dissolve before it comes to a boil, it will form crystals the size of sugar. See a book called Cookwise (by Shirley Corriher) for the way to do these. Follow her instructions exactly and you will have no problems. These sell for about $3,00 each, but cost practically nothing to make, so it’s worth learning how to do them well.
Why do you add carol syrup?
It helps the candy to have a creamy texture.
Try this with celyon cinnamon, a natural true cinnamon that doesn’t harm humans if used in moderation. As it’s very low in coumarin.
Typical USA cinnamon is cassia from China which has high levels of coumarin. Which is a known carcinogen. 1tsp often puts most over daily limit of coumarin. It also damages liver.
Also, remember most pumpkin spice items and other holiday foods may also contain cassia cinnamon. So make sure you don’t over indulge.
Other reactions can be Breathing problems, Low blood sugars, burning tongue or sore more from cinnamaldehyde also in Cassia cinnamon.
Be safe, cinnamon is safe if used in correct quantities. Check with pharmacies or dr if on prescription medications to rule out any contradictions.
Thanks for the info.
Can't see what she's doing???!!!!.
Can' t see what she 's doing!!!!