Pralines
Serving Size : 1
Ingredients for prepare Pralines
:
| Amount | Measure | Ingredient - Preparation Method |
flavorless vegetable oil for oiling the
baking sheets
pralines |
| 2 | cups | firmly packed light brown sugar |
| 1 | cup | granulated sugar |
| 1 | cup | heavy cream |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | cream of tartar |
| 1/2 | stick | unsalted butter - cut into bits (1/4 |
cup
pralines |
| 1 1/2 | teaspoons | vanilla |
| 2 1/2 | cups | pecan halves |
recipe Pralines
Have ready 4 oiled large baking sheets. In a
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heavy 2-quart saucepan combine the sugars, the cream, the salt, and the cream of tartar, cook the mixture
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over moderate heat, stirring and washing down any sugar crystals clinging to the side with a
Pralines
brush dipped in cold water, until the sugar is dissolved, and boil
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it over moderately high heat, undisturbed, until a candy thermometer registers 238F. Remove the pan
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from the heat, let the mixture cool until the candy thermometer registers 220F.,
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and stir in the butter and the vanilla. Beat the mixture until it is
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creamy and stir in the pecan halves. Working quickly, drop the mixture by tablespoon
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onto the baking sheets and let the pralines cool. Remove the pralines carefully and store them, wrapped individually in
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wax paper, in airtight container in a cool place. The pralines keep
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for 2 weeks. Makes about 36 pralines, weighing approximately 2 pounds. Gourmet December 1991
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