Pralines #2


Category: sweet



1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
1 cup half and half or light cream
3 T butter
2 cups pecan halves


Butter the sides of a heavy 2 qt sauce pan. In the saucepan combine sugar, brown sugar, and half and half. Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. Clip a candy thermometer to pan. Cook over medium-low heat, stirring occasionally, till thermometer registers 234 degrees (soft ball stage). (Mixture should boil at a moderate, steady rate over entire surface.) Remove from heat, add butter but do not stir. Cool, without stirring, to 150 degrees. ( This takes abt. 30 minutes). Remove thermometer, and stir in nuts. Beat vigorously with a wooden spoon till candy is just beginning to thicken but is still glossy. (This should take 2 or 3 min.) Drop about 2 T candy at a time from a large serving spoon onto baking sheet lined with waxed paper, forming 3 inch pralines. If candy becomes too stiff to drop, stir in a few drops of hot water. When cool, store in a tighly covered container. Makes 15 large pralines.

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