Pralines
Debra A Henck
Love the sweetness of brown sugar and the crunchy taste of pecans? Savor a N’Awlins-born
ingredients
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 1 1/4 cups milk
- 1/4 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups pecan halves (5 1/2 oz)
directions
- 1
1. In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
- 2
2. Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
- 3
3. Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.
notes
Pronounced “PRAH-leen” or “PRAY-leen,” this confection originated in Louisiana, where brown sugar and pecans are in ample supply.
Source: Debra A Henck
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews