Creamy Pecan Pralines
Make a batch or two of this buttery nut delight to have on hand during the holidays.
3 tablespoons butter - divided use
2 cups heavy cream
4 cups firmly packed brown sugar
2 cups chopped pecans
1 teaspoon vanilla extract
- Coat a medium saucepan with 1 tablespoon butter; add cream and heat over medium-high heat. When boiling, add brown sugar and stir rapidly until dissolved. Stir in pecans and vanilla; continue to cook over medium heat, stirring frequently.
- When mixture reaches soft-ball stage (see note), remove from heat and quickly beat in remaining butter. Drop by tablespoonfuls onto wax paper, stirring mixture occasionally to keep it soft.
- Remove pralines from wax paper before completely cooled. Store in an airtight container.
Makes 32 pieces.
Tip: The soft-ball stage is a test for candy that describes the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F (approximately 115°C).