Pecan Pralines
Southern style pralines made with heavy cream.
Servings 18
Ingredients
- 3 cups light brown sugar 600 grams
- 1 cup heavy cream
- 2 tablespoons corn syrup
- ¼ teaspoon salt
- 4 tablespoons butter
- 2 cups pecan halves toasted
- 1 teaspoon pure vanilla extract use a good double strength vanilla
Instructions
- In a 3 to 3 ½ quart saucepan, combine the sugar, cream, corn syrup and salt.
- Set pan over medium heat and bring mixture to a boil. Cook, stirring constantly with a wooden spoon, until mixture reaches 236 degrees F..
- Remove from heat at 236 degrees and butter, but do not stir.
- Let mixture cool to about 170 degrees F. then stir in pecans and vanilla.
- Beat with a spoon by hand until candy is slightly thick and begins to lose its gloss.
- Quickly drop heaping tablespoons onto a tray lined with parchment paper and allow candy to set.
Notes
To toast the pecans, lay them on a rimmed skillet and bake at 350 to 375 degrees F. for about 10 minutes. If using small pecan halves, 350 is best. If using large ones (like from a pecan store), 375. After the first 7 minutes, stir the pecans around and check to see if they are releasing their oils. Smaller pecans may be toasted in just 7 minutes, while larger pecan halves may take up to 12. If desired, toss the toasted pecans in a little salted butter and let cool.
