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Epicurious
Gourmet

Pralines

3.6

(11)

This recipe was created to accompany Praline Pecan Tarts .

Recipe information

  • Yield

    Makes 2 pounds, about 36 pralines

Ingredients

vegetable oil for baking sheets
2 cups firmly packed light brown sugar (a 1-pound box)
1 cup granulated sugar
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 stick (1/4 cup) unsalted butter, cut into bits
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves

Preparation

  1. Step 1

    Oil 3 baking sheets lightly.

    Step 2

    In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar and cook mixture over moderate heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.

    Step 3

    Boil mixture, undisturbed, over moderately high heat until a candy thermometer registers 238°F. Remove pan from heat and cool mixture, undisturbed, until thermometer registers 220°F. Stir in butter and vanilla. Beat mixture until creamy and stir in pecan halves. Drop tablespoons of mixture quickly onto prepared baking sheets and let harden.

    Step 4

    Store pralines, wrapped individually in wax paper, in an airtight container in a cool place. Pralines keep up to 2 weeks.

TagsCandyDessertPecanNutGluten FreeMake AheadSimmerCandy ThermometerGourmet
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