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Title: Simply Creamy Pecan Pralines
Categories: Nuts, Dairy, Candy
Yield: 24 servings

2 c Pecan halves
1 1/4 c White sugar
3/4 c Brown sugar, packed
1/2 ts Baking soda
3/4 c Light cream
2 tb Salted butter
1 ts Brandy or vanilla; optional

TOAST THE PECANS: This is an optional step, which gives
the nuts a richer/nuttier flavor. Set oven @ 300ºF/150ºC.
Place pecan halves on a baking sheet in a single layer
and toast for 10 minutes, turning once. Let cool.

PREPARE THE BAKING SHEETS: Line 2 baking sheets with
parchment paper or Silpat and set aside.

COOK THE SUGARS, BAKING SODA, AND LIGHT CREAM: Mix
together white and brown sugar and baking soda in a
3-quart saucepan. Stir in light cream and place over
medium to medium-high heat. Clip a candy thermometer to
the side of the pan.

Cook, whisking occasionally, until mixture reaches
238ºF/114ºC on a candy thermometer (about 25 minutes).
Slight foaming and occasional bubbling in the mixture
(it looks like it’s gasping) are normal at this stage.

ADD THE BUTTER: As soon as the temperature reaches
238ºF/114ºC, add the butter and stir until the butter is
fully melted and the mixture is well combined (about 1
minute).

REMOVE THE PAN FROM THE HEAT AND ADD THE PECANS AND
BRANDY OR VANILLA: Off the heat, stir in the brandy or
vanilla, if using, and pecans until well coated.
Continue stirring to cool slightly (about 30 seconds).

QUICKLY DROP MIXTURE BY THE SPOONFULS ONTO PREPARED
BAKING SHEETS: Let cool completely until the pralines
lift easily from the pan (about 45 minutes).

Store in an airtight container for three to five days.

By Steve-Anna Stephens

RECIPE FROM: https://www.simplyrecipes.com

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