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Pralines With Pecans Recipe

Ingredients

How to make it

  • Preparation:
  • Put sugars & milk in heavy bottom pan & cook to soft ball stage. Take off fire & add frozen butter, vanilla & pecans & stir until shine leaves mixture & then spoon on waxed paper. Very easy & makes the best pralines ever.
  • Candy - Making Chart
  • Thread begins at 230° The syrup will make a 2" thread when dropped from a spoon.
  • Soft Ball begins at 234° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers
  • Firm Ball begins at 244° The ball will hold its shape and flatten only when pressed.
  • Hard Ball begins at 250° The ball is more rigid but still pliable.
  • Soft Crack begins at 270° When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
  • Hard Crack begins at 300° The syrup separates into threads that are hard and brittle.
  • Caramelized Sugar 310° to 338° Between these temperatures the syrup will turn dark golden, but will turn black at 350°.

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The Cook

twill10 Cape Girardeau, MO

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