Pralines And Variations

Title: PRALINES AND VARIATIONS

Categories: Candies, La

times

Yield: 3 Dozen

WALDINE VAN GEFFEN VGHC42A

1 1/2 c Granulated sugar

3/4 c Light-brown sugar; pack

1/2 c Milk

1 ts Vanilla extract

6 tb Butter

1 1/2 c Pecans; chop

Combine sugars, milk, vanilla extract and butter in saucepan. Bring to boil

over high heat. Add pecans. Continue to boil until mixture reaches

238 to

stage by dropping a spoonful into cup of cold water. If it clings together

in ball, it is ready. Remove from heat. Stir until mixture thickens,

becomes creamy and cloudy and pecans stay suspended in mixture. Spoon out

onto buttered wax paper, foil or parchment paper. When using wax paper, be

sure to buffer with newspaper underneath, as hot wax will transfer to

whatever is beneath. VARIATIONS-CHOCOLATE PRALINES- Just before praline

mixture reaches softball stage, remove from heat and add 1/2 c semisweet

chocolate chips. Stir until mixed well. Spoon out onto paper or foil.

Chocolate will help thicken mixture. PEANUT BUTTER PRALINES- Just before

praline mixture reaches soft-ball stage, remove from heat and add 1/3 cup

peanut butter. Stir until mixed well. Spoon out onto paper or foil. Peanut

butter will help thicken mixture. CHOCOLATE-PEANUT BUTTER PRALINES-

Chocolate-Peanut Butter Pralines: Just before praline mixture reaches

soft-ball stage, remove from heat and add 1/4 cup semisweet chocolate chips

and 1/6 cup peanut butter. Stir until mixed well. Spoon out onto paper or foil. Chocolate and peanut butter will help thicken mixture. Source: Dale

Curry. --