Homemade Pecan Pralines
 (Be sure to use real cream and butter for best results.)
Ingredients:
1 Cup granulated sugar
1 Cup brown sugar, packed (light brown)
1/2 Cup whipping cream
1-1/2 Cup fresh pecan halves
2 Tablespoons REAL butter
1/4 Teaspoon vanilla
1. In a heavy 2 quart saucepan combine the cream and sugars. Bring to a boil over medium heat - stirring occasionally with a wooden spoon. Continue to cook until mixture reaches 228 degrees F on a candy thermometer (or until syrup spins a 2 inch thread when dropped from spoon)
2. Add butter, vanilla and pecans. Continue to cook over medium heat to 226 degrees F (or until a little of the mixture forms a soft ball in water) - stirring frequently.
3. Remove pan from heat to wire rack. Let mixture cool for about 10 minutes or to a temperature of 200 degrees F. Stir candy for about 1 minute or until slightly thick but maintaining a gloss.
4. Drop by rounded tablespoons (3 inches apart) onto a sheet of foil. The pralines will spread into patties. If the mixture becomes too thick, stir in a drop or two of cold water.
5. Store pralines in an air-tight container in layers separated by waxed paper. Keep in a cool, dry place. Do not need to be refrigerated. Makes about 1 dozen.
|
|
