Easter Pecan Pralines

  • 2 cup pecan halves
  • 4 cup brown sugar
  • 1 tsp vanilla
  • 2 tblsp butter
  • 2 cup heavy cream

cooking time:

  1. take a medium sized saucepan and butter it well.
  2. pour the cream into it and place the saucepan over high heat.
  3. the moment mixture begins to boil, add sugar to it and stir rapidly so that it dissolves completely.
  4. later stir in more ingredients like vanilla and pecans and continue to cook over medium heat. do not forget to stir frequently.
  5. soon the mixture would reach the soft-ball stage (236f on the candy thermometer).
  6. then only you need to remove it from heat.
  7. after removing from heat quickly beat it in the butter. the beating would cause the candy lose its glossy color and become cloudy.
  8. now you should lay out a long strip of waxed paper on a work surface.
  9. do so and moisten it with a damp towel.
  10. you are supposed to pour good-sized spoonfuls of the hot praline mixture onto the waxed paper.
  11. don’t forget to stir the mixture occasionally as you go along. this would help it keep well combined.
  12. make sure that you remove the pralines from the paper before they get completely cooled otherwise they will be hard to remove.
  13. the recipe should be stored in tightly sealed containers with layers of waxed paper in between.