~ Pecan Pralines ~
1 stick of unsalted butter, cut into chunks
1 cup of heavy cream
2 & 1/4 cups firmly packed brown sugar
2 cups of granulated sugar
1 tsp. of vanilla
2 cups of coarsely chopped pecans
Line 2 large baking sheets with waxed paper.
Combine butter, cream, brown sugar and vanilla
in a heavy sauce pan; Bring to a boil, over high heat,
then stir in the pecans. return to a boil.
Stir, then remove from heat.
Drop the mixture from a soup spoon, onto the waxed paper
to make 1 & 1/2- inch circles.
Work quickly as the mixture will crystalize rapidly.
Allow the pralines to harden at room temperature for 6 hours.
Carefully peel the pralines from the waxed paper.
Store in ait tight containers at room temperature
for up to two weeks.
Yields: about 5 dozen.
Pralines are are a delicious accompaniment to ice-cream or
on their own... or with after dinner coffee or tea.
For an interesting variation, try this recipe with Almonds,
peanuts or filberts (hazelnuts) instead of pecans.
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