These turned out great for me. I've never made pralines before, but these taste as good or better than pralines I have purchased. I used whole pecans because that's the way I have seen pralines before. I even got the recipe to work at an altitude over 6'000 feet by removing from the heat at 226 rather than 238.
This recipe goes with Praline-Crusted Cheesecake
Yield: Makes 1 dozen
- 3/4 cup firmly packed light brown sugar
- 3/4 cup sugar
- 3/4 cup half-and-half
- 3 tablespoons butter or margarine
- 1 1/4 cups coarsely chopped pecans
- 1/2 teaspoon vanilla extract
- Butter bottom of a heavy 3-quart saucepan. Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans. Bring to a boil over medium heat; cook, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 238° (soft ball stage). Remove from heat.
- Stir in vanilla; let stand 3 minutes. Beat with a wooden spoon 3 minutes or until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto wax paper. Let stand until firm.
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