Perfect Pralines
Nb persons: 0
Yield: Makes 70 crescents
Preparation time:
Total time:
Source: Reader's Digest The Ultimate Christmas 2006
| 1 1/2 c. | granulated sugar |
| 1 c. | low-fat milk |
| 3/4 c. | packed light brown sugar |
| 3 Tb. | butter |
| 2 tsp. | vanilla extract |
| 1 c. | coarsely chopped pecans, toasted |
Line a baking sheet with lightly buttered foil. In a large heavy saucepan, combine the sugar, butgter and vanilla. Bring to a boil, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Boil for 3 minutes. If using a candy thermometer, clip onto the pan. Make sure the bulb is immersed but not touching the bottom.
Cook over a moderate heat, stirring occasionally, to 240 degrees on a candy thermometer, soft-ball stage (15-18 minutes). Or, using a spoon, drop a small amount of hot mixture into very cold, but not icy, water. Dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should immediately flatten and run between your fingers.
Remove the pan from the heat and remove the thermometer from the saucepan. Stir in the pecans. Stir with a wooden spoon until the mixture is slightly thick, and begins to look cloudy, and the pecans stay suspended in the candy mixture (4-5 minutes).
Working quickly, drop teaspoons of the mixture onto the prepared foil, spreading each to 1 1/2". If the mixture becomes too stiff, stir in a few drops of very hot water, until it is softer consistency. Cool for 30 minutes or until the candies are firm and have lost their glossy shine.
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