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Pralines

Pralines were named for the French diplomat Cesar du Plessis-Praslin, later Duc de Choiseul.

Recipe Ingredients

2 1/2 cups granulated sugar, divided

1 cup light cream

1 tablespoon butter

2 cups pecans, halves

Method

In a heavy iron pan, combine 2 cups of the sugar with the cream and butter, and bring to a boil over medium heat.

In a separate heavy pan, melt the remaining sugar and cook it until it is caramel-colored. Add the cream, butter and sugar syrup to the caramel mixture. Add pecan halves, and cook the mixture to the soft-ball stage — 235 degrees F on a candy thermometer.

Remove the pan from the heat and beat the mixture until it thickens. Drop spoonsful of the mixture onto wax paper to form pralines about 2 to 3 inches in diameter. Let the pralines harden.

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