Pecan pralines

May 12, 2010

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Makes 14

1/2 cup pecans
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 cup heavy cream
2 tablespoons buttermilk or milk
2 tablespoons butter
Pinch of salt

1. Line a baking sheet with parchment paper.

2. In a hot, dry skillet, toast the pecans, stirring constantly, for 2 minutes or until they are aromatic. Cool and chop coarsely.

3. In a heavy saucepan, combine the granulated and brown sugar, cream, buttermilk or milk, and butter. Cook, stirring constantly with a wooden spoon, until the mixture forms a thick syrup (230 degrees on a candy thermometer).

4. Add the pecans and salt. Cook, stirring constantly, until the mixture reaches 236 degrees on a candy thermometer.

5. Remove from the heat and leave to cool for 4 minutes (212 degrees). Using the wooden spoon, stir vigorously for 90 seconds or until the mixture begins to look creamy and stiff.

6. Using a tablespoon, spoon the candy onto the parchment. Leave to cool completely.

Adapted from Heavenly Chocolate