Southern Pralines
Ingredients:
2 cups granulated sugar
2 cups brown sugar packed
1 cup light cream
1/2 teaspoon salt
4 tablespoons butter or margarine
2 cups pecan halves
Directions:
Lightly butter a sheet of aluminum foil. Combine sugars, cream and salt in large pot. Cook over medium heat, stirring constantly, to 228 degrees on candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon). Stir in butter and pecans.
Continue cooking, stirring constantly, to 236 degrees or until small amount of mixture dropped in to very cold water forms a soft ball which flattens when removed from water.
Remove from heat; cool 5 minutes. Beat mixture with wooden spoon until slightly thickened and candy just coats nuts but does not lose its gloss. Drop candy by large spoonfuls on to buttered foil.
from Annette (Used the pecans she sent me!)
These are good but a little tricky. The way I test the candy to see if it is ready is by taking a spoon and dropping a drop of it in a glass of cold water. If it sets—forms a ball and doesn’t disintegrate, then it is ready. You can use Pam on the foil when you drop them out also, instead of butter.
Hope you like them. Let me know how they come out.
Fudge is really good with those pecans too!!
I like the recipe on the marshmallow cream jar.
No comments:
Post a Comment