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Creamy Pecan Pralines recipe

Make a batch of this buttery nut delightto have on hand during the holidays.

Recipe: Creamy Pecan Pralines

3 tablespoons butter – divided use
2 cups heavy cream
4 cups firmly packed brown sugar
2 cups chopped pecans
1 teaspoon vanilla extract

  • Coat a medium saucepan with 1 tablespoonbutter; add cream and heat over medium-high heat. When boiling,add brown sugar and stir rapidly until dissolved. Stir in pecansand vanilla; continue to cook over medium heat, stirring frequently.
  • When mixture reaches soft-ball stage (seenote), remove from heat and quickly beat in remaining butter.Drop by tablespoonfuls onto wax paper, stirring mixture occasionallyto keep it soft.
  • Remove pralines from wax paper beforecompletely cooled. Store in an airtight container

    Makes 32 pieces.

    Note: ‘Soft-ball stage’ is a testfor candies describing the point at which a drop of boiling syrupimmersed in cold water forms a soft ball that flattens of itsown accord when removed. On a candy thermometer, the soft-ballstage is between 234° and 240°F.

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