See Also: Candies · Cooking Club
Pralines
From Dorothy McNett's recipes at www.dorothymcnett.com. This recipe allows you to cook all ingredients together instead of adding the pecans and vanilla at the end. This way the pecans develop a deeper "roasted" flavor. If you have vanilla bean paste, use it as it will maintain a wonderful vanilla flavor during the cooking process.
1 1/2 cups sugar
3/4 cup brown sugar
1/2 cup whole milk
6 tablespoons real butter
1 3/4 cups whole pecans
1/2 teaspoon vanilla or vanilla bean paste
Combine all ingredients in a heavy bottomed 2 or 3 quart saucepan. Using a silicone spoon cook and stir until the soft-ball stage, which will be 238-240 on your candy thermometer. Remove from heat, place pan on a silicone mat and using the spoon beat the mixture until it becomes thickend and cloudy and the pecans stay suspended. This may take 5 minutes or more. Spoon out onto a silicone mat or parchment paper, making them as large or small as you wish. Work quickly as it will now set up fast. Cool and serve.
Recipe created 2004-03-28.
