RECIPE AND PHOTO SUBMITTED BY Rosetta Sperring
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Praline recipe from “The Lady & Sons Just Desserts” 2002 cookbook.
“Pralines”
Ingredients:
1 and 1/2 cups granulated sugar
1 and 1/2 packed light brown sugar
1/8 teaspoon salt
3 Tablespoons dark corn syrup
1 cup evaporated milk
2 Tablespoons butter
1 teaspoon pure vanilla extract
1 and 1/2 to 2 cups pecan halves
Directions:
Butter sides of a heavy 2-quart saucepan. Place sugars, salt, corn syrup, milk and butter in a saucepan. Over medium heat, stir constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft-ball stage (236F on a candy thermometer), stirring occasionally. If you do a cold water test, ball of cady will flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes.
Add vanilla and nuts, and beat with a wooden spoon by hand for about 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop by heaping tablespoons onto waxed paper. If candy should become too still to drop by spoon, repair by adding a few drops of hot water.
Praline recipe from “The Lady & Sons Just Desserts” 2002 cookbook.
“Pralines”
“Pralines”
Ingredients:
1 and 1/2 cups granulated sugar
1 and 1/2 packed light brown sugar
1/8 teaspoon salt
3 Tablespoons dark corn syrup
1 cup evaporated milk
2 Tablespoons butter
1 teaspoon pure vanilla extract
1 and 1/2 to 2 cups pecan halves
Directions:
Butter sides of a heavy 2-quart saucepan. Place sugars, salt, corn syrup, milk and butter in a saucepan. Over medium heat, stir constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft-ball stage (236F on a candy thermometer), stirring occasionally. If you do a cold water test, ball of cady will flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes.
Add vanilla and nuts, and beat with a wooden spoon by hand for about 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop by heaping tablespoons onto waxed paper. If candy should become too still to drop by spoon, repair by adding a few drops of hot water.
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