NO METRICS PLEASE, WE'RE AMERICANS:

Pecan Pralines (Contra Costa Times, 08/22/2007)

[...] 12 ounces sugar

[...] 12 ounces light brown sugar

[...] 6 ounces heavy cream

[...] 3 ounces milk

[...] 3 ounces butter

[...] 12 ounces pecans

1 teaspoon salt

1 teaspoon vanilla extract

1. Combine the sugar, light brown sugar, heavy cream, milk and butter in a saucepan; cook to [...] 230 degrees Fahrenheit, stirring continuously.

2. Add the pecans and salt and cook to [...] 237 degrees Fahrenheit, stirring continuously.

3. Remove from the heat and add the vanilla extract. Allow to cool, undisturbed, to [...] 212 degrees Fahrenheit.

4. Using a wooden spoon, stir vigorously until the mixture begins to look creamy, about 45 seconds.

5. Using a No. 50 scoop (or similar), deposit the pralines onto parchment paper, working quickly. (If the mixture crystallizes too much in the pot and becomes too thick, heat on direct heat while stirring to restore proper viscosity.)

6. Serve as soon as possible after making. Pralines lose quality quickly in storage.

Posted by Orrin Judd at August 22, 2007 8:48 AM