Tuesday, December 14, 2010

The Perfect Christmas Candy: PRALINES

This is the absolute best praline we've ever eaten. It's even better than the candy stores in Savannah, GA. Pecans aren't cheap, but you save a fortune if you make your own pralines. It's certainly worth pulling out the candy thermometer to make this treat! The original recipe came from Southern Living, except you really need to let this candy set-up overnight.

Christmas Pralines

3 cups firmly-packed, brown sugar
1 cup whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1/4 cup butter
2 cups pecan halves
1 teaspoon vanilla extract


Bring first 4 ingredients to a boil in a 3 quart saucepan over medium heat, stirring mixture constantly.

 Cook, stirring occasionally, 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).

 Remove mixture from heat, and add butter (do not stir).

 Let stand until candy thermometer reaches 150 degrees.

 Stir in pecans and vanilla, using a wooden spoon, and stir constantly until candy begins to thicken.

Drop by heaping teaspoonfuls, working rapidly, onto wax paper or parchment paper.

Let stand overnight until firm.

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