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| Pralines |
I like to add a pinch of cinnamon to my pralines.
Ingredients
Flavorless vegetable oil for baking sheets
2 cups firmly packed light brown sugar [a 1-pound box]
1 cup sugar
1 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon cream of tartar
1/8 teaspoon ground cinnamon, optional
1/4 cup unsalted butter, cut up very small
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves
Method
Oil 3 baking sheets lightly.
In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar [and
cinnamon, if using] and cook mixture over moderate heat, stirring and washing down
any sugar crystals clinging to side with a brush dipped in cold water, until sugar is
dissolved.
Boil mixture, undisturbed, over moderately high heat until a candy thermometer
registers 238°F. Remove pan from heat and cool mixture, undisturbed, until
thermometer registers 220°F. Stir in butter and vanilla. Beat mixture until creamy
and stir in pecan halves. Drop tablespoons of mixture quickly onto prepared baking
sheets and let harden.
Store pralines, wrapped individually in wax paper, in an airtight container in a cool
place.
Ingredients
Flavorless vegetable oil for baking sheets
2 cups firmly packed light brown sugar [a 1-pound box]
1 cup sugar
1 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon cream of tartar
1/8 teaspoon ground cinnamon, optional
1/4 cup unsalted butter, cut up very small
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves
Method
Oil 3 baking sheets lightly.
In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar [and
cinnamon, if using] and cook mixture over moderate heat, stirring and washing down
any sugar crystals clinging to side with a brush dipped in cold water, until sugar is
dissolved.
Boil mixture, undisturbed, over moderately high heat until a candy thermometer
registers 238°F. Remove pan from heat and cool mixture, undisturbed, until
thermometer registers 220°F. Stir in butter and vanilla. Beat mixture until creamy
and stir in pecan halves. Drop tablespoons of mixture quickly onto prepared baking
sheets and let harden.
Store pralines, wrapped individually in wax paper, in an airtight container in a cool
place.
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