“I can’t teach you how to make pralines as tasty as the ones on River Street in Savannah, but these come in a close second! They are surprisingly simple to make, just be careful not to overheat.”
2 c brown sugar
3/4 c heavy cream
1 T butter
1/8 t salt
2 1/2 c SWP whole pecans
|In a heavy saucepan combine first four ingredients and cook over medium
heat, stirring constantly, until sugar dissolves. Continue cooking and stirring
until mixture registers 236 degrees on a candy thermometer. Be careful not
to overcook! Remove from heat and let cool to lukewarm (about 110
degrees). Beat until mixture thickens and loses its glossy appearance. Stir in
the pecans. Drop candy in patties by spoonful onto buttered cookie sheet.
**Consider lining your pan with wax paper for easier removal.
**I added the leftover syrup on top after the drops. It made more of a puddle
but gave good coverage on the nuts. I would recommend just letting them
drop to help them set faster.