Pralines
Equipment
- 1 Candy thermometer
Ingredients
- 1 cup white sugar
- 2 cups brown sugar
- 1 cup heavy cream or evaporated milk
- 2 cups pecan halves
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Place two dish towels on the counter and cover each with a large piece of parchment paper or use silicone mats. Measure out all ingredients before beginning.
- Put cold water and a couple of ice cubes in a small bowl & set aside to test the candy to determine if it has reached the soft ball stage. Or have a candy thermometer on hand.
- Using a heavy gauge pot, heat heavy cream and stir in the sugars & salt. Stir constantly.
- When candy is about 238°, remove from the heat. (Another way to test if the candy is at the Soft Ball Stage, drizzle a little bit of the candy in the bowl of cold water with ice. It is ready when it forms a ball and is soft to the touch.)
- Add butter and vanilla and mix well. Caution: the vanilla will sizzle in the candy.
- Add the pecans and continue to stir until the candy becomes creamier and opaque as it starts to thicken.
- Quickly and carefully spoon the candy onto the parchment paper. Allow to cool and set thoroughly before eating.
- Store in an airtight container. Makes about two dozen 2-inch pralines.