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Praline Pecans




Source of Recipe


net
Praline Pecans

2 C pecans
1/2 C packed brown sugar
4 T heavy cream

Combine all in a bowl. Mix well. Pour into square baking pan (sprayed) and bake for 20 minutes, stirring after 10. Remove from oven and stir again. Store airtight if not using right away.
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BUTTERED RUM PECANS

2 cups pecan halves
2/3 cup brown sugar
1 tsp. rum flavoring
1/2 tsp. salt
1/4 cup water

Preheat oven to 325° F.

Place the pecan halves, sugar, rum flavoring, salt, and water in a bowl and mix together.
Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.
Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.

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buttermilk pralines.

2 cups sugar 1 cup buttermilk 1 teaspoon baking soda 1 tablespoon butter (no substitutes) 1 1/2 cups pecan halves 1 teaspoon vanilla extract

In a heavy 3-qt. saucepan, combine sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210 degrees F. Stir in butter and pecans; cook until thermometer reads 230 degrees F. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.

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