"Hilton Head Island" Pralines

Makes about 16-18 Pralines

Ingredients

¾ cup light brown sugar, packed

¾ cup granulated sugar

3/4 cup heavy cream

1 ½ cups (approx 6 oz) pecans, chopped

1 teaspoon vanilla extract

2 tablespoons butter

Line four cookie sheets with parchment paper or foil– butter paper lightly.

Combine sugars, cream, vanilla, and butter in a heavy 2-quart saucepan. Clip a candy thermometer on the side of the pan.  Cook over low heat stirring frequently, with a silicon pastry brush until the sugars are dissolved.  Brush down sides of pan with the brush dipped in cold water if any sugar crystals form.  This could take up to 15 minutes. 

Increase heat and boil syrup until it registers 236°F on the thermometer and the mixture forms a thick syrup.  Add pecans stir to combine and remove sauce pan to a heatproof surface.  Let praline mixture cool to 220°F. 

Using a small ice cream scoop or a tablespoon, drop mixture onto prepared sheets.  The mixture will spread; so leave approximately 3 inches between each candy.  Work QUICKLY!  The mixture hardens fast!  Let Pralines harden at room temperature for about 45 minutes. 

Store Pralines in an airtight container in a cool dry place separated by parchment or wax paper.  They will keep for 3 days. 

Makes about 16-18 candies.

It’s All Delicious Notes:  Don’t even try this without a candy thermometer – I did and had a sugary glob of sugary pecans, which was tasty, but not “traditional.”  Also, let the mixture rest or the Pralines will be runny and spread too much - trust me I know that too!  This will make them hard to remove from parchment.

Best to try this on a day with no humidity - good luck!

Also, this recipe is a combination of ingredients and technique from www.Frenchquarter.com and “Gourmet – The Cookbook.”