Easter Pecan Pralines

[Guest guest]

Easter Pecan Pralines

 

2 c Heavy cream

4 c Raw or brown sugar

1 ts Vanilla

2 c Pecan halves

2 tb Butter

 

Generously butter a medium saucepan.

Pour in the cream and place over high heat. When it begins to boil, add the

sugar and stir rapidly until it dissolves. Then stir in the vanilla and

pecans and continue to cook over medium heat, stirring frequently, until the

mixture reaches the soft-ball stage (236F on the candy thermometer).

Remove from heat and quickly beat in the butter.

The candy should lose its glossy color and become very cloudy.

Lay out a long strip of waxed paper on a work surface. Moisten it with a

damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the

waxed paper, stirring the mixture occasionally as you go along to keep it

well combined.

Remove the pralines from the paper before they have cooled completely or

they'll be hard to remove.

Store in tightly sealed containers, with layers of waxed paper in between.

 

Come on over and let's make seasonal Candies together.

Jenn B aka Mom2Sam and Tiny

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