Food recipes
Pralines
Pralines Ingredients: sugars, granulated sugars, brown butter, without salt water, bottled, generic syrups, corn, light nuts, pecans Directions: Combine sugar, brown sugar, butter, water and light corn syrup. Using a...
Pralines
Ingredients:
sugars, granulated
sugars, brown
butter, without salt
water, bottled, generic
syrups, corn, light
nuts, pecans
Directions:
Combine sugar, brown sugar, butter, water and light corn syrup.
Using a candy thermometer, and without stirring, cook over medium heat to the'soft-ball stage,' or 234F*.
Cool to 200F without stirring.
Stir in pecans and return to heat, stirring until thickened.
Drop by spoonfuls onto wax paper and cool until firm.
*'Soft-ball'describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze.
On a candy thermometer, the soft-ball stage is between 234 and 240F.
Ingredients:
sugars, granulated
sugars, brown
butter, without salt
water, bottled, generic
syrups, corn, light
nuts, pecans
Directions:
Combine sugar, brown sugar, butter, water and light corn syrup.
Using a candy thermometer, and without stirring, cook over medium heat to the'soft-ball stage,' or 234F*.
Cool to 200F without stirring.
Stir in pecans and return to heat, stirring until thickened.
Drop by spoonfuls onto wax paper and cool until firm.
*'Soft-ball'describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze.
On a candy thermometer, the soft-ball stage is between 234 and 240F.