Thursday, January 24, 2013

Pecan pralines recipe

The first time I tried a praline, it was love at first taste. These rich, golden candies are filled with pecans and have a rich, buttery flavor. These are one of my best selling candies and my personal favorite to nibble on.

  • 1 cup light brown sugar, packed
  • 1 cup sugar
  • 1/2 cup light cream
  • 1 1/2 cups pecans
  • 2 tablespoons butter
Combine sugars and cream in a saucepan and bring to boil over medium heat, stirring occasionally  until mixture forms a thick syrup. Add pecans and butter and continue to cook over medium heat, stirring frequently, to 238-240 degrees F. Remove from heat and let cool for 10 minutes. Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.

Cook's Notes
  • Making pralines on a humid or rainy day is next to impossible-the candy will not set up correctly. It is better to wait until a dry day.
  • You can test the doneness of your pralines by using the "cold water test". Pralines need to be cooked to the soft ball stage (234-240 degrees). If the pralines are at the correct temperature, a soft ball will form when the mixture is dropped into cold water. If the mixture falls apart, microwave in 1 minute increments until the soft ball forms.

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