Food recipes
Pralines
Pralines Ingredients: sugars, granulated sugars, brown cream, whipped, cream topping, pressurized butter, without salt nuts, pecans Directions: Butter the sides of a heavy 2-quart sauce pan. In the buttered pan, combi...
Pralines
Ingredients:
sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
butter, without salt
nuts, pecans
Directions:
Butter the sides of a heavy 2-quart sauce pan.
In the buttered pan, combine the sugars and cream.
Over medium-high heat, cook and stir the sugar/cream mixture to boiling.
Clip a candy thermometer to the side of the pan, and turn the heat down to medium-low.
Continue to cook and stir mixture until it reaches 234F (soft-ball stage); about 16-18 minutes.
Remove from heat.
Add butter, but DO NOT STIR.
Cool, without stirring until temperature reaches 150F (about 1/2 hour).
Stir in nuts.
Beat until candy just begins to thicken, but is still glossy (about 3 minutes).
Drop by spoonfuls onto waxed paper.
If candy becomes too stiff, stir in a few drops of HOT water.
When candy is set and cooled to room temperature, store in tightly covered container.
Chocolate Pralines: Follow above directions, except add 2 squares (2 ounces) finely chopped unsweetened chocolate to the sugar/cream mixture with the butter.
Ingredients:
sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
butter, without salt
nuts, pecans
Directions:
Butter the sides of a heavy 2-quart sauce pan.
In the buttered pan, combine the sugars and cream.
Over medium-high heat, cook and stir the sugar/cream mixture to boiling.
Clip a candy thermometer to the side of the pan, and turn the heat down to medium-low.
Continue to cook and stir mixture until it reaches 234F (soft-ball stage); about 16-18 minutes.
Remove from heat.
Add butter, but DO NOT STIR.
Cool, without stirring until temperature reaches 150F (about 1/2 hour).
Stir in nuts.
Beat until candy just begins to thicken, but is still glossy (about 3 minutes).
Drop by spoonfuls onto waxed paper.
If candy becomes too stiff, stir in a few drops of HOT water.
When candy is set and cooled to room temperature, store in tightly covered container.
Chocolate Pralines: Follow above directions, except add 2 squares (2 ounces) finely chopped unsweetened chocolate to the sugar/cream mixture with the butter.