WORLD'S BEST CREAMY PECAN PRALINES
Epicurious.com
Epicurious.com
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Ingredients

  • Ingredients
  • 11 1/2 cup coconut sugar
  • 11 cup heavy cream
  • 14 tablespoons unsalted butter
  • 12 tablespoons water
  • 11 1/2 cup pecan halves
  • 11 tsp real vanilla
  • 1 Directions
  • 1 In a heavy-bottomed saucepan, combine the coconut sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
  • 1 Ingredients1 1/2 cup coconut sugar1 cup heavy cream4 tablespoons unsalted butter2 tablespoons water1 1/2 cup pecan halves1 tsp real vanillaDirectionsIn a heavy-bottomed saucepan, combine the coconut sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.Preparation Directions In a heavy-bottomed saucepan, combine the coconut sugar, heavy cream, butter, vanilla and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.

Instructions

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