kahlua pralines (sallye)

How To Make kahlua pralines (sallye)

• 1

  NOTE: Do not begin this if you have limited time - this recipe needs your full attention As always, read the entire instructions before beginning.
• 2

  Place a length of parchment paper approximately 36" long on a clean flat surface. Optional - You can use aluminum foil very lightly sprayed with butter flavored cooking oil
• 3

  Place sugar, butter, milk and coffee in large heavy sauce pan (5 to 6 quart size) over medium high heat.
• 4

  Bring to a brisk boil, then lower the heat to just a brisk simmer.
• 5

  The mixture will foam over the sides of the pan for the next 20 to 25 minutes. Whisk down the foam until it no longer overflows.
• 6

  Continue cooking at a brisk simmer for 45 to 60 minutes, until a spoon of the hot mixture dropped into a bowl of cold water forms a soft ball. PATIENCE, you do not want to undercook the mixture.
• 7

  When mixture is at soft ball stage, add the brandy, vanilla, chocolate and pecans, stirring them into the candy with a wooden spoon until well blended.
• 8

  IMPORTANT: Be careful on the next steps- the candy will be way too hot to touch with your hands and can cause serious burns.
• 9

  Remove a 1-1/2" to 2" scoop of candy mixture with a tablespoon, and use another tablespoon to scrape the ball of candy onto the parchment paper. Working as quickly as you can, continue until you have used all the candy mixture.
• 10

  Allow candy to cool on the paper for 30-45 minutes until hardened.
• 11

  Store in an airtight container. Tip: It's okay to sample before you store. Will keep in fridge for several weeks.
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