I'm an amateur so I won't spoil the ratings, but i helplessly watched mine turn to crumbly sand in a matter of seconds after it cooled. Still, these are so good I decided to turn it into ice cream topping. Just know that when the recipe says "quickly" drop onto wax paper, they mean it!!!!
Be sure to use a heavy Dutch oven and a candy thermometer, and make pralines on a day when the weather is dry—humidity can make them grainy.
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Total: 1 Hour, 8 Minutes
- 2 cups pecan halves and pieces
- 3 cups firmly packed light brown sugar
- 1 cup whipping cream
- 1/4 cup butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Wax paper
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
- 2. Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236° (soft ball stage). Remove sugar mixture from heat.
- 3. Let sugar mixture stand until candy thermometer reaches 150° (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).
- TRY THESE TWISTS!
- Chocolate-Pecan Pralines: Prepare as directed through Step 2. Add 2 (1-oz.) unsweetened chocolate baking squares to sugar mixture. (Do not stir.) Proceed as directed in Step 3.
- Café au Lait Pecan Pralines: Add 2 Tbsp. instant coffee granules with brown sugar in Step 2.
- Bourbon-Pecan Pralines: Add 1/4 cup bourbon with brown sugar in Step 2.
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