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Categories:Viewed: 49 - Published at: 3 years ago
Ingredients
- 400 grams granulated sugar (2 cups)
- 1/2 cup Steens cane syrup or light molasses
- 230 grams pecan halves (2 cups)
- 4 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 5 grams ground ginger (1 teaspoon)
- 5 grams ground cinnamon (1 teaspoon)
- 2 grams ground cloves (1/2 teaspoon)
Method
- In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water.
- Stir over medium heat until sugar dissolves and mixture comes to a boil.
- Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
- Remove saucepan from heat and immediately stir in butter, vanilla extract and spices.
- Allow mixture to cool for 10 minutes.
- Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm).
- The pecans will break up a bit.
- Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet).
- Use a spatula to flatten each praline.
- Let cool completely and store in a tin, creating separate layers with wax paper.
