Prep 5 mins
Cook 50 mins
Posted in reply to a "request a recipe" message board post for Hazelnut Pralines. Unsalted pecans, walnuts or cashews can be substituted for the hazelnuts. (Addition for chocolate pralines is included).
- 1 1⁄2 cups sugar
- 1 1⁄2 cups packed brown sugar
- 1 cup light cream
- 3 tablespoons butter
- 3 -4 cups hazelnuts or 2 cups pecan halves
- Butter the sides of a heavy 2-quart sauce pan.
- In the buttered pan, combine the sugars and cream.
- Over medium-high heat, cook and stir the sugar/cream mixture to boiling.
- Clip a candy thermometer to the side of the pan, and turn the heat down to medium-low.
- Continue to cook and stir mixture until it reaches 234°F (soft-ball stage); about 16-18 minutes.
- Remove from heat.
- Add butter, but DO NOT STIR.
- Cool, without stirring until temperature reaches 150°F (about 1/2 hour).
- Stir in nuts.
- Beat until candy just begins to thicken, but is still glossy (about 3 minutes).
- Drop by spoonfuls onto waxed paper.
- If candy becomes too stiff, stir in a few drops of HOT water.
- When candy is set and cooled to room temperature, store in tightly covered container.
- Chocolate Pralines: Follow above directions, except add 2 squares (2 ounces) finely chopped unsweetened chocolate to the sugar/cream mixture with the butter.