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Ingredients
- 1 c
- milk
- 1 c
- sugar
- 1 c
- dark brown sugar, firmly packed
- 1 tsp
- vanilla
- 3 Tbsp
- corn syrup, dark
- 8 oz
- pecans, halved
- 3/4 c
- water, boiling
- 24
- cupcake papers
How to Make Pecan Pralines
- 1Place the white sugar, brown sugar, milk and corn syrup in a heavy about 3-quart saucepan over medium-high heat.
- 2Stir to thoroughly dissolve.
- 3Measuring the temperature with a candy thermometer, stir constantly with a long-handled wooden spoon.
- 4When the mixture reaches "jelly" temperature on the thermometer (220 degrees), it will bubble furiously.
- 5Splattering is a danger (this is why you want a spoon with a long handle).
- 6You may wish to wear heavy rubber gloves for further protection. Continue stirring until mixture reaches 256 degrees ("medium-ball" stage).
- 7Remove from heat, add vanilla and let it sit for 10 minutes.
- 8During this time, set out the cupcake papers on the countertop and place 3-4 pecan halves in each paper.
- 9Beat the mixture by hand with the wooden spoon, while it is still in the pan, until it loses its glossy sheen.
- 10This can take up to 10 minutes or more, and calls for a strong arm.
- 11At this point, the mixture will very quickly begin to form lumps and harden in the pan.
- 12As 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.
- 13Add 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.)
- 14Leaving a few lumps is permissible and often unavoidable.
- 15Remove from heat and spoon it into the cupcake papers.
- 16Let it harden for 20-30 minutes, then remove papers.
- 17Be sure not to let the papers remain on after the candy has hardened somewhat or they will be difficult to remove later.
- 18Store the pralines in an airtight container.
About Pecan Pralines
Course/Dish: Candies
Other Tag: Quick & Easy
