Bourbon Pecan Pralines Recipe By :Bill Neal's Southern Cooking
2 ounces butter 1 cup sugar 1 cup light brown sugar -- packed salt 1/2 cup heavy cream 2 cups pecan halves -- lightly toasted 2 teaspoons vanilla extract 1 tb Bourbon -- (1 to 2) butter -- for greasing sheet Butter the baking sheet lightly. Melt butter over low heat in a heavy-bottomed saucepan. Stir in the sugars, a pinch of salt, and cream. Cover and bring to a boil over medium heat. Remove the lid and boil rapidly until temperature reaches 242degrees F on the thermometer. (this is the upper limit of the soft ball stage in cooking sugar; a drop of syrup in chilled water will hold its shape well.) At this point, add the toasted pecans and stir well. Remove from heat and beat in flavorings. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken. Quickly drop the mixture by tablespoons onto the greased cookie sheet. If pralines aren't to be used soon after preparation, store them by wrapping individually in foil or plastic wrap. **************Plan your next getaway with AOL Travel. Check out Today's Hot 5 Travel Deals! (http://pr.atwola.com/promoclk/100000075x1212416248x1200771803/aol?redir=http://travel.aol.com/discount-travel?ncid=emlcntustrav00000001) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
--- Begin Message ---* Exported from MasterCook * Bourbon Pecan Pralines Recipe By :Bill Neal's Southern Cooking Serving Size : 1 Preparation Time :0:00 Categories : 980208 Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces butter 1 cup sugar 1 cup light brown sugar -- packed salt 1/2 cup heavy cream 2 cups pecan halves -- lightly toasted 2 teaspoons vanilla extract 1 tb Bourbon -- (1 to 2) butter -- for greasing sheet Butter the baking sheet lightly. Melt butter over low heat in a heavy-bottomed saucepan. Stir in the sugars, a pinch of salt, and cream. Cover and bring to a boil over medium heat. Remove the lid and boil rapidly until temperature reaches 242degrees F on the thermometer. (this is the upper limit of the soft ball stage in cooking sugar; a drop of syrup in chilled water will hold its shape well.) At this point, add the toasted pecans and stir well. Remove from heat and beat in flavorings. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken. Quickly drop the mixture by tablespoons onto the greased cookie sheet. If pralines aren't to be used soon after preparation, store them by wrapping individually in foil or plastic wrap. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3668 Calories; 236g Fat (56.7% calories from fat); 20g Protein; 386g Carbohydrate; 16g Dietary Fiber; 287mg Cholesterol; 574mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 46 Fat; 22 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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