Delightfully sweet alone, deliciously crunchy on top of ice cream.
CLASSIC PECAN PRALINES
- 3 cups light brown sugar firmly packed
- 1 cup whipping cream
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
- 1/4 cup butter ½ stick
- 2 cups pecans
- 1 teaspoon vanilla extract
Give the pecans halves a rough chop (should be a mixture of large, medium, small pieces).
Bring to a boil the brown sugar, whipping cream, corn syrup and salt, stirring mixture constantly. This should take about 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).
Remove from heat. Add butter, pecans and vanilla. Stir constantly with a wooden spoon until mixture begins to thicken.
Drop by heaping spoonfuls onto wax paper. Mixture will be very sticky. Let set, then enjoy!
I learned that working with a mixture like this requires careful attention, patience and a candy thermometer!
Recipe adapted from explore.louisianatravel.com