Blue Ribbon Kentucky Pralines
A Southern specialty, made a myriad of ways, these pralines have pecans and brown sugar. Eat as is, or crumble and use as a garnish for ice cream or other desserts.
Recipe Ingredients:1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup water
1/4 cup light corn syrup
1 cup chopped pecans
- Combine sugar, brown sugar, butter, water and light corn syrup. Using a candy thermometer, and without stirring, cook over medium heat to the 'soft-ball stage,' or 234°F (110°C)*.
- Cool to 200°F (95°C) without stirring. Stir in pecans and return to heat, stirring until thickened.
- Drop by spoonfuls onto wax paper and cool until firm.
Makes 2 dozen.
*The soft-ball stage describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze. On a candy thermometer, the soft-ball stage is between 234°F (110°C) and 240°F (approximately 115°C).