pecan pralines

How To Make pecan pralines

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