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Southern Pralines Recipe

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This recipe for Southern Pralines is from Cuisine of a Carter, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 quart heavy cream
2 1/4 cups sugar
1 tablespoon light corn syrup
1 1/2 cups chopped pecans

Directions:
Directions:
Bring the cream, sugar and corn syrup to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees (soft-ball stage), 35 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F).
Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered,
Once dry, store in an airtight container
Shelf life 7-10 days

Number Of Servings:
Number Of Servings:
4 dozen
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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