Sunday, September 4, 2011
I'm a northern girl who loves her pecans. So when I learned about these cookie-candy hybrids called pralines, I knew I needed to try them. These are not difficult to make, but you do need a candy thermometer and the ability to move quickly. Once the sugar is ready, it's ready. And, unlike me, you should probably not touch the hot sugar. It's not a good idea. Anyone who has ever suffered a sugar burn will back me up on this.
Even though I burnt my finger accidentally, it didn't stop me from enjoying these little drops of pecany goodness. Do any two things go together quite like pecans and brown sugar? The molasses in the brown sugar melts in your mouth and combines with the buttery pecans... to say that these are good is an understatement.
1 1/2 c. sugar
3/4 c. light brown sugar, packed
1/2 c. whole milk
6 tbsp salted butter
1 tsp vanilla extract
1 1/2 c. chopped pecans
1. On a clean, easily accessible area of your kitchen counter top, set up a piece of parchment paper or a silicone baking mat.
2. Dump all ingredients into a large stock pot. Heat over medium-high heat, stirring occasionally. Let the mixture come to a boil and reach 238-240 degrees. Once it's reached this temperature, remove from the heat immediately. Stir the syrup for about 2-3 minutes, until the boiling subsides and it seems to thicken a bit.
3. Working quickly and carefully, drop spoonfuls onto the parchment paper. Allow pralines to cool to the touch before eating.
Source: The Kitchn
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Delectable Tuesday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Fresh Food Friday, Sweets for a Saturday, Sweet Indulgences Sunday