pralines

Directions

1. 1

   Pralines Pralines were named for the French diplomat César du Plessis-Praslin, later Duc de Choiseul

2. 2

   2 1/2 cups granulated sugar, divided 1 cup light cream 1 tablespoon butter 2 cups pecans, halves In a heavy iron pan, combine 2 cups of the

3. 3

   In a separate heavy pan, melt the remaining sugar and cook it until it is caramel-colored

4. 4

   Add the cream, butter and sugar syrup to the caramel mixture

5. 5

   Add pecan halves, and cook the mixture to the soft-ball stage — 235 degrees F on a candy thermometer

6. 6

   Remove the pan from the heat and beat the mixture until it thickens

7. 7

   Drop spoonsful of the mixture onto wax paper to form pralines about 2 to 3 inches in diameter

8. 8

   Let the pralines harden.