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pralines

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield : Makes 2 to 2½ dozen

Ingredients

  • 2 cups sugar
  • ½ cup heavy cream
  • 1 cup pecan pieces, toasted

Equipment:

  • Candy thermometer

Directions

In a heavy saucepan, combine 1½ cups of the sugar and the cream over moderately high heat. Stir the mixture until the sugar begins to melt. Place the thermometer in the mixture and cook until it registers 220° or the soft ball stage.

Meanwhile, place the remaining ½ cup sugar in a heavy saucepan and stir constantly over moderate high heat until the sugar melts and begins to turn a golden caramel color.

Pour the hot cream mixture into the caramelized sugar and stir in the pecans. With a large soup or dessert spoon, immediately spoon out the mixture onto a cool marble surface or onto a sheet of parchment paper. Allow to cool.

Notes

Pralines will keep for a week in an airtight container. They are best served when fresh.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 30 servings.

90kcal (5%)
5mg (1%)
0mg (0%)
16mcg RAE (1%)
18mg
5mg
0g
13g
0g
14g
5mg (2%)
2mg (0%)
1g (6%)
4g (6%)
0mg (1%)
 

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