pecan pralines

How To Make pecan pralines

• 1

  Place the white sugar, brown sugar, milk and corn syrup in a heavy about 3-quart saucepan over medium-high heat.
• 2

  Stir to thoroughly dissolve.
• 3

  Measuring the temperature with a candy thermometer, stir constantly with a long-handled wooden spoon.
• 4

  When the mixture reaches \"jelly\" temperature on the thermometer (220 degrees), it will bubble furiously.
• 5

  Splattering is a danger (this is why you want a spoon with a long handle).
• 6

  You may wish to wear heavy rubber gloves for further protection. Continue stirring until mixture reaches 256 degrees (\"medium-ball\" stage).
• 7

  Remove from heat, add vanilla and let it sit for 10 minutes.
• 8

  During this time, set out the cupcake papers on the countertop and place 3-4 pecan halves in each paper.
• 9

  Beat the mixture by hand with the wooden spoon, while it is still in the pan, until it loses its glossy sheen.
• 10

  This can take up to 10 minutes or more, and calls for a strong arm.
• 11

  At this point, the mixture will very quickly begin to form lumps and harden in the pan.
• 12

  As this begins to happen, return the pan to low heat; add boiling hot water a tablespoon at a time, and beat out the lumps until nearly all are gone.
• 13

  Add just enough water so that the mixture is somewhat runny and has lost much of its previous lumpy consistency (no more than about 3/4 cup of water, and often much less.)
• 14

  Leaving a few lumps is permissible and often unavoidable.
• 15

  Remove from heat and spoon it into the cupcake papers.
• 16

  Let it harden for 20-30 minutes, then remove papers.
• 17

  Be sure not to let the papers remain on after the candy has hardened somewhat or they will be difficult to remove later.
• 18

  Store the pralines in an airtight container.
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