How to Make Pralines

by Nikki Lyon

Supplies

  • 2 cups brown sugar
  • 1 cup white sugar
  • 2 tsp vanilla
  • Dash of salt
  • 1/4 tsp cream of tarter
  • 5 TB butter
  • Pecans
  • Cupcake liners
  • 1 cup heavy cream
  • Instructions

    Step 1

    This is the key to smooth tasting pralines so don't skip this step or they will turn out grainy..pulverize the sugars. 1c white sugar and 2 c brown sugar.

    Step 2

    Place sugar in a large pot

    Step 3

    Add 1 c heavy cream, 2 tsp vanilla and a dash of salt, 1/4 tsp cream of tarter. Start this at high heat while stirring constantly until it boils.

    Step 4

    Once boiling, turn heat to medium and place candy thermometer in liquid. Let this boil undisturbed until the temp reaches 238 degrees

    Step 5

    While it boils, lay out about 24 cupcakes liners

    Step 6

    In the bottom of each, place about a teaspoon of chopped pecans

    Step 7

    Once the praline reaches the temp, allow to cool to 220 degrees. Add 5 TB room temp butter.

    Step 8

    And once it's at 220 temp, grab the hand mixer and start beating. This mixture will start out very thin but thicken quickly as you beat

    Step 9

    Once it looks like above picture, it will be the consistency of a thick glaze. Don't allow to get too thick..you won't be able to spoon out

    Step 10

    WORK QUICKLY ..drop by the spoonfuls into the prepared cupcake liners. If your praline gets too hard to spoon, easy fix: a few drops of water will loosen the mixture enough to finish spooning out.

    Step 11

    Beautiful individual fudgey pralines.

    Step 12

    The foil pulls off without a problem

    Step 13

    The nuts are on the bottom..and my children prefer no nuts..but most like the pecans

    Step 14

    And my tip..I wrap these up to give as gifts. It's a perfect teacher gift, house warming, party favor. This candy keeps for about 2 weeks if well sealed and stored.