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Pecan Pralines for Easter




Source of Recipe


Marla


List of Ingredients




Easter Pecan Pralines


2 c Heavy cream
4 c Raw or brown sugar
1 ts Vanilla
2 c Pecan halves
2 tb Butter


Recipe





Generously butter a medium saucepan.


Pour in the cream and place over high heat. When it begins to boil, add the sugar
and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue
to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball
stage (236F on the candy thermometer).


Remove from heat and quickly beat in the butter.


The candy should lose its glossy color and become very cloudy.


Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel.
Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring
the mixture occasionally as you go along to keep it well combined.


Remove the pralines from the paper before they have cooled completely or they'll
be hard to remove.


Store in tightly sealed containers, with layers of waxed paper in between.