Chubbys White Pralines Recipes

CHUBBY'S WHITE PRALINES

Steps:

• Preheat the oven to 350°.
• Arrange pecans on a baking sheet in a single layer and toast until golden brown and aromatic, 7-9 minutes; set aside.
• In a saucepan set over med-high heat, bring the sugar and milk to a boil; decrease the heat to medium and cook until the mixture reaches the soft ball stage (234° to 240° on a candy thermometer).
• Remove the saucepan from the heat and stir in the butter, salt, pecans, and vanilla.
• Beat the mixture for about 5 minutes with a wooden spoon, or until the mixture begins to stiffen.
• Quickly drop by tablespoonfuls onto waxed paper (if you aren't fast enough, the mixture will become too hard to scoop).
• Wrap individually in waxed paper, or store in an airtight container.
• *Variation-to make even whiter, omit the vanilla extract and drop in a halved vanilla bean with the sugar and milk; remove the bean as soon as the mixture comes to a boil.
• Use the pointed tip of a knife to dig out the vanilla seeds and add them back to the praline mixture.

CHUBBY'S WHITE PRALINES

Steps:

• Preheat the oven to 350°F. Arrange the pecans on a baking sheet in a single layer and toast until golden brown and aromatic, 7 to 9 minutes; set aside. In a heavy-bottomed saucepan set over medium-high heat, bring the sugar and milk to a boil; decrease the heat to medium and cook until the mixture reaches the soft ball stage (234° to 240°F on a candy thermometer). Remove the saucepan from the heat and stir in the butter, salt, pecans, and vanilla. Beat the mixture for about 5 minutes with a wooden spoon, or until the mixture begins to stiffen. Quickly drop by tablespoonfuls onto waxed paper. (If you aren't fast enough, the mixture will become too hard to scoop.) Wrap individually in waxed paper, or store in an airtight container.
• To make even whiter pralines, omit the vanilla extract and drop in a halved vanilla bean with the sugar and milk. Remove the vanilla bean as soon as the mixture comes to a boil. Use the pointed tip of a knife to dig out the vanilla seeds and add them back to the praline mixture.
• Individually wrapped or stored in an airtight container, the pralines will keep for about 3 days.

PRALINES

Steps:

• In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
• Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
• Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.