Real Recipes From Real Home Cooks ®

kahlua pralines (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

Another great holiday candy recipe. Chock full of goodness (and calories), these make a wonderful presentation on a Christmas candy platter or as a gift. A little time consuming, but well worth the time and effort.

(1 rating)
prep time 5 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For kahlua pralines (sallye)

  • 4 c
    light brown sugar
  • 1/2 c
    butter (1 stick)
  • 28 oz
    eagle brand sweetened milk (2 cans)
  • 2 c
    freshly brewed coffee (not instant!)
  • 2 Tbsp
    good quality brandy
  • 1 tsp
    vanilla extract
  • 1-1/2 oz
    unsweetened baking chocolate (chopped)
  • 4 c
    pecan halves

How To Make kahlua pralines (sallye)

  • 1
    NOTE: Do not begin this if you have limited time - this recipe needs your full attention As always, read the entire instructions before beginning.
  • 2
    Place a length of parchment paper approximately 36" long on a clean flat surface. Optional - You can use aluminum foil very lightly sprayed with butter flavored cooking oil
  • 3
    Place sugar, butter, milk and coffee in large heavy sauce pan (5 to 6 quart size) over medium high heat.
  • 4
    Bring to a brisk boil, then lower the heat to just a brisk simmer.
  • 5
    The mixture will foam over the sides of the pan for the next 20 to 25 minutes. Whisk down the foam until it no longer overflows.
  • 6
    Continue cooking at a brisk simmer for 45 to 60 minutes, until a spoon of the hot mixture dropped into a bowl of cold water forms a soft ball. PATIENCE, you do not want to undercook the mixture.
  • 7
    When mixture is at soft ball stage, add the brandy, vanilla, chocolate and pecans, stirring them into the candy with a wooden spoon until well blended.
  • 8
    IMPORTANT: Be careful on the next steps- the candy will be way too hot to touch with your hands and can cause serious burns.
  • 9
    Remove a 1-1/2" to 2" scoop of candy mixture with a tablespoon, and use another tablespoon to scrape the ball of candy onto the parchment paper. Working as quickly as you can, continue until you have used all the candy mixture.
  • 10
    Allow candy to cool on the paper for 30-45 minutes until hardened.
  • 11
    Store in an airtight container. Tip: It's okay to sample before you store. Will keep in fridge for several weeks.

Categories & Tags for KAHLUA PRALINES (SALLYE):

ADVERTISEMENT
ADVERTISEMENT