Pralines are a fudge-like treat from Louisiana that are best enjoyed in small doses. If you toast the pecan halves before making the candy, it will taste much nuttier.
Using a sugar thermometer or a meat probe with a temperature attachment to gauge the exact temperature you'll need for the kind of candy you're making is a good idea.
Servings: 6 to 8
Ingredients
¼ cup butter
1 cup brown sugar
1 cup granulated sugar
2 tablespoons corn syrup
½ cup whipping cream
1 teaspoon vanilla extract
11/2 cups pecan halves
Method
Combine butter, sugars, corn syrup and cream in a heavy pot over medium heat and bring to boil, stirring occasionally. Stir in vanilla and pecans and continue to boil until mixture reaches a soft ball stage or 240 F on a sugar thermometer.
Remove from heat and beat together for 2 minutes or until mixture lightens in colour and becomes slightly thicker. Working quickly, drop by the spoonful onto a greased parchment paper. If mixture solidifies too much, gently reheat. These pralines may be slightly grainy. Let cool. Store in airtight container.
Lucy Waverman