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How To Make Pralines Recipe - In honor of her friend Stan Strickland of Savannah Candy Kitchen, Paula is showing how to make pralines at home with her own fabulous pecan pralines recipe.
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How To Make Pralines Recipe: https://www.pauladeen.com/recipe/pralines-2/
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0:00
- Hey, y'all.
0:02
I'm doing a special show in honor and in memory
0:10
of one of the most wonderful men here
0:16
that lived here in Savannah.
0:18
His name was Stan Strickland, and he's The Candy Man.
0:25
I called him Stan, My Candy Man.
0:28
He was one of the nicest, unselfish, kind men
0:41
you could ever hope to meet.
0:45
Now, Michael, how long have you known Stan?
0:50
- I don't know, a long time.
0:51
- Since, the beginning of time, yeah.
0:53
- Since the middle '70s.
0:55
- Yes, and, of course, I didn't get to meet him
0:59
until I moved here to Savannah, but he and his family
1:05
started River Street Sweets,
1:08
and then Stan broke off from his children
1:16
that kept run, kept that going,
1:18
and he opened Savannah Candy Kitchen,
1:23
and both of 'em are just great.
1:29
They make the most wonderful pralines, don't they, Michael?
1:32
- [Michael] Yeah, I think so.
1:33
- You can walk in either place, River Street Sweets or -
1:37
- [Michael] Savannah Candy Kitchen.
1:38
- Savannah Candy Kitchen, yeah, and you'll find them making,
1:41
they have a big old copper bowl up there,
1:44
and they're making pralines and,
1:45
of course, they're giving out samples,
1:48
'cause they know if you ever sample it, you gonna want it.
1:52
But Stan actually has appeared with me
1:55
on my show several times over the years.
1:59
And anytime I'd call and ask him, you know,
2:02
he would say, "Absolutely, Paula."
2:07
But this town is gonna miss him.
2:10
We went to his funeral Saturday, I think it was.
2:16
And I've never seen that many people at a funeral as Stan's.
2:22
So, he was just so well loved.
2:26
So, I remember when Stan,
2:30
one time he was on my show with me,
2:33
I can't remember if it was "Best Dishes" or "Home Cooking,"
2:38
or which one it was, but I remember him making pralines,
2:43
and that's what their two candy stores are really known for
2:47
is those pralines.
2:48
They got a thousand other candies,
2:49
but this is in memory of Stan,
2:55
so I'm gonna try to make his pralines.
2:58
And I'm gonna start with, let me see,
3:02
a cup and a half of sugar
3:05
and a cup and a half of light brown sugar.
3:12
You know, these are really simple to make,
3:15
but the timing, it's all about timing, you know?
3:20
I mean, you got to cook them from,
3:23
to the proper temperature.
3:27
So, I'm gonna mix these up,
3:29
and I'm gonna add, like, 1/4 to 1/2 a teaspoon of salt.
3:40
Stan was also involved in a lot of restaurants here in town,
3:43
wasn't he, Michael?
3:45
- [Michael] Oh, yeah.
3:45
- [Paula] Do you have any Stan stories?
3:48
- [Michael] Um.
3:50
- [Paula] Any you can tell in public?
3:53
- No, he was just the most generous guy you'd ever meet.
3:56
- He was. He was.
3:59
- I mean, he, I know he told me to take a,
4:03
go to Key West and use his boat.
4:05
- [Paula] Uh huh. Yeah, he -
4:07
- Which, not many people do that.
4:08
- You know, he invited Bobby
4:11
and the girl that he was dating at the time
4:17
down to The Bahamas to go fishing.
4:21
And Bobby said they fished for about two or three days
4:25
with Stan, and he said it was so much fun,
4:28
but that's the kind of person he was.
4:31
All right, now this calls for
4:33
three tablespoons of dark syrup,
4:35
and you'll see, I sprayed my spoon.
4:40
- [Michael] Don't spill it.
4:40
- I know it.
4:42
So see that syrup will just roll right out of there.
4:46
All right.
4:47
That's one, two.
4:55
Three.
4:57
So, if you've ever been in the Atlanta Airport,
5:03
there is a Savannah Candy Kitchen on Concourse -
5:11
- [Michael] Is it C?
5:13
- Or is it B?
5:14
- [Michael] Yeah, I think it might be B.
5:15
- Yeah, I'm thinking it's B.
5:19
So, if you've never dropped in there, just go in and say,
5:24
I sure would like my sample of pralines,
5:27
but you know what?
5:27
- [Michael] Turtles are my favorite.
5:28
- I know you love the turtles, but you know what
5:31
became my favorite was the chocolate pralines.
5:38
Oh my goodness.
5:43
I remember at Christmas, you know,
5:45
when we would work with the Salvation Army, you know,
5:51
and we would take care of some families
5:54
that otherwise wouldn't have a Christmas.
5:57
And naturally, I would call Stan and say,
6:01
can you help me, Candy Man?
6:03
I need some goodies for these families
6:08
I'm trying to do for, and always, he sent so much.
6:13
He sent enough that I was able to keep some
6:16
at the house, a little at the house.
6:19
I mean, he would send that much.
6:21
All right, so I added three tablespoons of dark corn syrup.
6:26
And now, I'm gonna add one cup of evaporated milk,
6:33
and evaporated milk is the one that comes in the can
6:39
in case you -
6:41
- [Michael] Why do they call it evaporated?
6:43
- 'Cause it'll evaporate on you real quick.
6:47
I don't know.
6:49
- [Michael] Don't look evaporated to me.
6:53
- I don't know, Michael.
6:54
I'll get the can
6:55
and let you read everything about it,
6:57
and then you can tell us all.
6:59
How 'bout that?
7:02
I know when I'm making my macaroni and cheese,
7:06
I don't want to use anything but evaporated milk.
7:09
It's just so rich and creamy.
7:17
All right.
7:18
Now, I don't know if I told y'all,
7:19
but I buttered the side of my pan.
7:25
So when I get to cooking, it won't stick to the sides,
7:33
because we are gonna cook this until it starts balling.
7:36
We're gonna cook it to a soft ball.
7:44
- [Michael] Soft boil?
7:45
- Soft ball, B-A-L-L.
7:51
- [Michael] Doesn't sound like it.
7:51
- Over medium heat.
7:54
So, this is gonna take a few minutes.
7:55
So, just sit back
7:58
and get you some coffee or go to the bathroom.
8:01
Get you a soda, eat you an apple.
8:04
Everybody but you, Michael, you can't leave me.
8:09
Okay, y'all. I think we're there, to 236.
8:16
I'm gonna remove this from the heat.
8:18
I'm gonna turn off my eye.
8:20
I'm gonna pull out my thermometer.
8:25
- [Michael] Right.
8:26
- Be careful.
8:27
That's hot, Theresa.
8:31
And the little piece came off.
8:32
That's all right.
8:33
So, I'm gonna let this cool for about 10 minutes,
8:36
and then we gonna beat it.
8:38
I think I might have, since I messed up my shoulder,
8:41
I think you're gonna have to beat this praline for me, okay?
8:49
I put, actually put the timer on this,
8:50
so it's been sitting 10 minutes, Michael.
8:54
And now, we're add a teaspoon and some extra drippings.
9:01
- [Michael] What is that? Vanilla?
9:02
- It's Paula Deen's pure vanilla extract, and it's so good.
9:08
So good.
9:09
- Okay, start?
9:10
- Yeah. Yeah.
9:12
So, we gonna have to beat this,
9:14
and you can't do like a little tiny back rub.
9:17
You got beat it.
9:18
- Okay, well, that's all you need to tell me.
9:21
That's my style.
9:22
- We're putting in half a cup of pecans.
9:23
- [Michael] Most of the time you say, you got to fold it in.
9:28
- You wanna change everything around. Just beat it.
9:33
Just beat it.
9:42
Yeah. Beat it like you mean it.
9:45
There you go.
9:47
Now that's the way to hold it onto it.
9:49
You was doing a little Cece, a little Cece beat
9:52
there for a second.
9:55
All right.
9:57
I'm gonna get our ice cream scoop ready,
10:02
and by ready I mean, I'm spraying it
10:07
so it won't stick to it.
10:12
as we're dipping it up.
10:18
Probably gonna take a couple of minutes
10:23
until candy is slightly thick and begins to lose its gloss.
10:28
You know, that's what pralines and divinity have in common.
10:35
You have to, as soon as you start seeing 'em
10:36
lose that gloss, ooh, buddy,
10:39
have to work quick.
10:43
So did I, I mentioned, I told everybody, didn't I,
10:46
Eddie, about, if you're in the Atlanta Airport,
10:49
and I think it's Concourse B,
10:52
when you come off the escalator,
10:55
Stan's Savannah Candy Kitchen
10:57
is right there to the left, and -
11:03
- [Eddie] I think they've got a few locations other than,
11:05
you know, in Atlanta.
11:07
- I think they're kind of -
11:08
- [Eddie] Charlotte, maybe.
11:10
- I wouldn't be surprised.
11:12
I can't keep up with Stan.
11:13
I know I was on -
11:16
- He had one in Nashville, too, didn't he?
11:19
- [Eddie] Yeah.
11:20
- I can't remember.
11:21
I know I had introduced him to Bob at Pigeon Forge at the,
11:30
on the island, yeah,
11:32
and I think Bob was in conversation with Stan
11:34
about possibly opening up a Savannah Candy Kitchen in,
11:40
where our restaurant is on the island in Pigeon Forge,
11:43
but he was a busy man,
11:49
and I vaguely remember something.
11:53
I used to be on QVC,
11:56
and do you remember about that story, Theresa?
12:00
- [Theresa] What story?
12:01
- About when I was on QVC?
12:03
Because now, if y'all ever watch QVC,
12:08
Stan and Tonya's youngest son, Brett.
12:11
- [Theresa] Rhett. - Rhett.
12:12
- Brett.
12:13
- Rhett. - [Theresa] Rhett.
12:15
- Rhett, like Rhett Butler?
12:17
- [Theresa] Like Rhett Butler, exactly.
12:19
- He's on QVC now selling their products.
12:23
So, Stan always had a good catalog business,
12:27
you remember, Theresa?
12:29
- [Theresa] Absolutely.
12:29
- Had a great catalog business
12:31
but, you know, he just knew,
12:33
he knew how to play and he knew how to work hard.
12:38
- He was good at both of 'em.
12:39
- Mm hmm, real good at both of 'em.
12:42
- Paula, we're about to lose our gloss here now.
12:45
- You think?
12:46
I don't think so, but I, my hat is off to Stan's two sons
12:54
and a daughter and his wife, Tonya.
12:59
I think Tonya has been a great asset to the business,
13:03
as well as Stan and his children.
13:07
All right, you might need to let me kind of feel it.
13:13
You gonna let me feel it?
13:14
- You go on ahead.
13:16
- [Paula] Okay. You just keep beating.
13:23
Yeah. You just keep beating, baby.
13:27
All right, let me just, I'll do one little drop,
13:30
and we'll just see what it looks like, okay?
13:32
But it's not losing its gloss yet.
13:42
See, it's still real shiny, so, beat away.
13:46
Beat away, boy.
13:51
- [Theresa] Three hours later.
13:53
- [Eddie] Well, you can see the difference in the color.
13:56
- [Paula] Yeah.
13:57
- [Eddie] It's a little more milky.
13:59
- [Paula] Yeah, and I guess, you know,
14:03
you could use your hand mixer,
14:05
but when it starts losing its gloss, I mean,
14:11
you have to work quick.
14:19
Theresa, I might need another cookie sheet, honey bunny.
14:22
- [Theresa] Okay.
14:23
- [Paula] Oh gosh, my shoulder.
14:27
See, that's starting to.
14:33
Oh.
14:35
I can't hardly dip in the pot 'cause my shoulder.
14:38
We just a bunch of old has beens, Mikey, you and me,
14:45
- [Michael] Need me to help you?
14:46
- No, I'm bringing the pot down some.
14:49
We gonna need another.
14:51
- [Theresa] Here you go.
14:52
- Thank you.
14:53
Okay, I'm gonna let you, uh huh.
14:55
- Finish?
14:56
- Yeah.
14:57
Let me get this one, see?
14:59
Look at that.
15:01
See, it's, see how that's losing its gloss.
15:04
You got to work quick.
15:07
You the man.
15:19
So, that's it, y'all.
15:23
I could have cooked 'em another two degrees.
15:27
They were just fixing lose their gloss, though,
15:29
when we dipped up the end of the pot.
15:32
So I'm gonna have to let these cool some more
15:34
before I can pick 'em up and enjoy one.
15:38
But every time I see a praline or a piece of candy, Stan,
15:47
I'll think about you.
15:49
And I hope the best for Tonya and the three children.
15:56
And I know how badly y'all are gonna miss him,
16:02
and all of his friends are right there with you.
16:06
So, to the good times, Stan.
16:10
Love and best dishes, y'all.
16:15
- Rest in peace, Stanley.
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