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pecan pralines

Ingredients For pecan pralines

  • 1 c
  • 1 c
  • 1 c
    dark brown sugar, firmly packed
  • 1 tsp
  • 3 Tbsp
    corn syrup, dark
  • 8 oz
    pecans, halved
  • 3/4 c
    water, boiling
  • 24
    cupcake papers

How To Make pecan pralines

  • 1
    Place the white sugar, brown sugar, milk and corn syrup in a heavy about 3-quart saucepan over medium-high heat.
  • 2
    Stir to thoroughly dissolve.
  • 3
    Measuring the temperature with a candy thermometer, stir constantly with a long-handled wooden spoon.
  • 4
    When the mixture reaches \"jelly\" temperature on the thermometer (220 degrees), it will bubble furiously.
  • 5
    Splattering is a danger (this is why you want a spoon with a long handle).
  • 6
    You may wish to wear heavy rubber gloves for further protection. Continue stirring until mixture reaches 256 degrees (\"medium-ball\" stage).
  • 7
    Remove from heat, add vanilla and let it sit for 10 minutes.
  • 8
    During this time, set out the cupcake papers on the countertop and place 3-4 pecan halves in each paper.
  • 9
    Beat the mixture by hand with the wooden spoon, while it is still in the pan, until it loses its glossy sheen.
  • 10
    This can take up to 10 minutes or more, and calls for a strong arm.
  • 11
    At this point, the mixture will very quickly begin to form lumps and harden in the pan.
  • 12
    As this begins to happen, return the pan to low heat; add boiling hot water a tablespoon at a time, and beat out the lumps until nearly all are gone.
  • 13
    Add just enough water so that the mixture is somewhat runny and has lost much of its previous lumpy consistency (no more than about 3/4 cup of water, and often much less.)
  • 14
    Leaving a few lumps is permissible and often unavoidable.
  • 15
    Remove from heat and spoon it into the cupcake papers.
  • 16
    Let it harden for 20-30 minutes, then remove papers.
  • 17
    Be sure not to let the papers remain on after the candy has hardened somewhat or they will be difficult to remove later.
  • 18
    Store the pralines in an airtight container.

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