Creamy Pralines By Diana Rattray Aboutcom Recipes

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

EASY CREAMY PECAN PRALINES

Steps:

• Gather the ingredients.
• Lay an 18-inch sheet of waxed paper or parchment paper on the countertop.
• Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients.
• In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.
• Place the pan over medium heat, whisk to blend, and cook until the mixture reaches the soft-ball stage or 235 F when measured with a candy thermometer.
• Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon.
• Add the pecans and vanilla and continue stirring with a wooden spoon until the mixture is no longer shiny and thickens but is not too stiff. The candy should spread slightly when you spoon it onto the paper.
• Use a tablespoon to spoon mounds of the candy onto the waxed paper or parchment, making sure that there are pecans in each praline.
• Let the candy stand at room temperature until firm, about 30 minutes.

CREAMY PRALINES-BY DIANA RATTRAY, ABOUT.COM

Steps:

• Boil 3 cups of sugar with the half-and-half in a large saucepan until a small amount forms a soft ball when dropped into very cold water, about 236° on a candy thermometer. Meanwhile, melt remaining 1 cup sugar in heavy skillet, stirring constantly over medium-low heat until it reaches the brown caramel stage. When both mixtures are ready, carefully add caramel sugar to first mixture, stirring with a long wooden spoon. Test for soft ball and when done, remove from heat and cool to lukewarm. Add vanilla, nuts and salt, and beat until creamy and stiff. Drop onto buttered wax paper. Let cool; remove from wax paper. Store in tightly covered container. Makes about 2 dozen pralines.