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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Microwave Pralines (Brandy's) Recipe

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This recipe for Microwave Pralines (Brandy's) is from The Blanchard Family's Favorite Recipies, 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:  
Butter for greasing pans

1 lbs light brown sugar

1 cup heavy (whipping) cream, plus 1-3 teaspoons for thinning batter if needed

2 tbsp. light corn syrup

4 tbsp. unsalted butter, cut in pieces

1-1/2 cups toasted chopped pecans

1 tbsp. vanilla extract
Directions:
Directions:
1. Line two baking sheets with aluminum foil. Butter the foil.

2. Stir together the sugar, cream and corn syrup in an eight-cup glass measure or deep microwaveable bowl, stirring until the sugar lumps are dissolved.

3. Microwave on high for 13 minutes (this time varies according to microwave). Carefully remove; the bowl will be extremely hot.

4. Stir in the 4 tablespoons butter, pecans and vanilla. Beat by hand for 1 minute, until the mixture is noticeably less glossy.

5. Working quickly and using two tablespoons, drop the mixture by tablespoonfuls onto the prepared pans.

6. If the mixture thickens as it cools, add 1 to 3 additional teaspoons of cream and stir.

7. Let pralines cool to room temperature, about 20 minutes.
Number Of Servings:
Number Of Servings:
Makes 2 to 3 dozen, depending on size
Personal Notes:
Personal Notes:
Serve as soon as possible. Pralines are best the day they are made, but they can be stored in airtight containers up to four days.

 

 

 

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