Pecan Praline

Votes: 1

Time: 25 min.

Pecan Praline - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups of sugar
3/4 cup brown sugar
1 teaspoon salt, plus 1 more teaspoon for sprinkling
1.5 cups chopped toasted pecans
1/2 cup skim milk
110 g butter
2 tsp bourbon
1 tsp vanilla extract
Special equipmentcandy thermometer

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place a large sheet of parchment paper on a flat surface, preferably granite or wood.

Place all ingredients in a large saucepan and attach a candy thermometer to the side. The thermometer should be inserted deep into the mixture. Set the heat to medium.

Take a bowl larger than the saucepan and fill it halfway with ice water. Set aside.
Stir the mixture with a wooden spoon. Once everything has melted, begin monitoring the temperature. When the thermometer reads exactly 113°C (220°F), remove the pan from the heat and place it in a bowl of cold water to stop the cooking process. While the pan is submerged in the ice water, stir the mixture for 45 seconds, allowing it to cool evenly.

Using a large spoon, drop a small amount of the mixture onto parchment paper. Each "puddle" should contain nuts. Sprinkle with a little salt, if desired. Let the mixture cool completely. In high humidity, it may remain sticky; place it in front of a fan to dry.

Carefully transfer to a tin. Don't overcrowd the candies—three layers maximum, with waxed paper between each layer.

Categories:

recipe / Desserts / Candies / Duff Goldman

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