Pralines

Category

This is the sweetest confection! Called Pralines in New Orleans and "sucre à la crème" up here in Quebec.

Yields1 Serving
 ¼ cup butter
 1 cup brown sugar
 1 cup granulated sugar
 2 tbsp corn syrup
 ½ cup Whipping cream (35%)
 1 tsp vanilla extract
 1 ½ cups pecan halves
1

Combine butter, brown sugar, granulated sugar, corn syrup and cream.

2

Bring to a boil, on medium heat stirring occasionally.

3

Stir in vanilla and pecans.

4

Continue to boil until mixture reaches a softball stage 240° F on a candy thermometer or until a drop of mixture forms a soft ball when dropped in cold water.

5

Remove from heat and beat together for 2 minutes until mixture lightens in colour and becomes slightly thicker.

6

Working quickly drop by spoonful onto greased parchment paper.

Ingredients

 ¼ cup butter
 1 cup brown sugar
 1 cup granulated sugar
 2 tbsp corn syrup
 ½ cup Whipping cream (35%)
 1 tsp vanilla extract
 1 ½ cups pecan halves

Directions

1

Combine butter, brown sugar, granulated sugar, corn syrup and cream.

2

Bring to a boil, on medium heat stirring occasionally.

3

Stir in vanilla and pecans.

4

Continue to boil until mixture reaches a softball stage 240° F on a candy thermometer or until a drop of mixture forms a soft ball when dropped in cold water.

5

Remove from heat and beat together for 2 minutes until mixture lightens in colour and becomes slightly thicker.

6

Working quickly drop by spoonful onto greased parchment paper.

Pralines

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