"Food is our common ground, a universal experience." - James Beard

Saturday, December 4, 2010

Praline Pecans - from Dory

I have always LOVED praline pecans.  Dory gave us this recipe last year at Covenant's Christmas Countdown.  She says to use a candy thermometer to make sure the candy reaches the right temperature or it won't turn out right.

Praline Pecans
1 cup sugar
1 cup packed brown sugar
1/2 cup water
2 tablespoons honey
1/2 teaspoon ground cinnamon
3 teaspoons vanilla extract
1/4 teaspoon rum extract
3 cups pecan halves

In a heavy saucepan, combine the sugars, water, honey, and cinnamon.  Bring to a boil over medium heat; do not stir.  Cook over medium heat until a candy thermometer reads 240 degrees (soft-ball stage).  Remove from heat; add extracts.  Cool to lukewarm without stirring.

Beat with a mixer for 2-3 minutes or until creamy.  Stir in pecans until coated.  Turn onto waxed paper (mixture will be sticky); separate large clumps.  Cool for several hours or until dry and sugary.  Store in an airtight container. 

Yield: 3 cups

1 comment:

  1. These are my favorite! I hope you are doing well!


Related Posts Plugin for WordPress, Blogger...