You may recall that my oldest daughter is teacher herself to make candies. I talked about my little confectioner's latest adventures in making pralines so, it's about time I shared the praline recipe with you. They're sweet, tasty, and addicting. I don't recommend doubling the recipe, even though my daughter did. I'm not sure that you can just double ingredients with things like this, because of the way sugar reacts at different temperatures.
Just so you know, I bought her a candy thermometer the other day. She's pretty excited about it. Now maybe she'll make more candy for me ... erm ... us to eat.
measuring cups and spoons
wooden or heat resistant plastic spoons
candy thermometer (optional)
3 cups packed brown sugar
1 cup heavy cream
2 tablespoon light corn syrup
1/4 teaspoon salt
1/4 cup butter
2 cups pecans, chopped
1 1/4 teaspoons vanilla extract
Add the brown sugar, cream, corn syrup and salt to a heavy saucepan. Cook over medium heat, stirring constantly, until it comes to a boil. Continue cooking until the candy thermometer reads 234 degrees Fahrenheit (soft-ball stage), stirring occasionally.
Remove from the heat and add the butter. Do not stir it in! Let it cool until the thermometer reads 150 degrees Fahrenheit (about 35 minutes).
While the candy is cooling, chop the pecans with a kitchen knife and lay out several sheets of waxed paper on your counter or table.
Once cool, stir in the pecans, vanilla, and now melted butter. Stir with heat resistant spoon just until it starts to thicken, but I still glossy, about 5 to 7 minutes. Drop the candy by heaping teaspoonfuls onto the waxed paper; spreading to form 2-inch circular patties. Let them cool completely until set. Store in an airtight container.
Makes about 3 dozen.