MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pecan Pralines
Categories: Candy
Yield: 1 Batch
1 1/2 c Granulated sugar
1 1/2 c Light brown sugar; packed
1/4 ts Salt
1 c Evaporated milk or
-half-and-half
6 tb Butter
1 ts Vanilla extract
2 c Pecan halves
Prepare a baking sheet by lining it with parchment paper and set
aside.
In a medium-size heavy pot, combine the granulated sugar, brown sugar,
salt, evaporated milk, and butter. Cook and stir with a wooden spoon
over medium heat until the sugars dissolve and the mixture comes to a
boil.
Continue to cook until the temperature reaches between 235 to 240°F
on a candy thermometer (soft ball stage). Remove from heat and allow
the praline mixture to cool for 5 minutes.
Stir in the vanilla and pecans, beating by hand with a wooden spoon
until the candy begins to lose its glossiness and thickens slightly,
about 2 minutes. If you beat it too long the candy will seize and
start to crumble. If you don't beat it long enough, the pralines
won't set properly.
Work quickly to drop heaping tablespoons of pecan praline mixture
onto the parchment paper-lined baking sheet, about 1" apart. If the
praline mixture begins to harden in the pan, add 1 ts of hot water at
a time and stir quickly to keep the mixture loose.
Cool completely until the pralines have set and reached room
temperature. Store in an airtight container for 2 weeks or freeze for
up to 2 months.
Recipe by Jill McQuown <
[email protected]>
Recipe FROM: <news:
[email protected]>,
<news:rec.food.cooking/1520441>
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