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