Total Time
55mins
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).

Ingredients Nutrition

Directions

  1. Butter the sides of a heavy 2-quart sauce pan.
  2. In the buttered pan, combine the sugars and cream.
  3. Over medium-high heat, cook and stir the sugar/cream mixture to boiling.
  4. Clip a candy thermometer to the side of the pan, and turn the heat down to medium-low.
  5. Continue to cook and stir mixture until it reaches 234°F (soft-ball stage); about 16-18 minutes.
  6. Remove from heat.
  7. Add butter, but DO NOT STIR.
  8. Cool, without stirring until temperature reaches 150°F (about 1/2 hour).
  9. Stir in nuts.
  10. Beat until candy just begins to thicken, but is still glossy (about 3 minutes).
  11. Drop by spoonfuls onto waxed paper.
  12. If candy becomes too stiff, stir in a few drops of HOT water.
  13. When candy is set and cooled to room temperature, store in tightly covered container.
  14. Chocolate Pralines: Follow above directions, except add 2 squares (2 ounces) finely chopped unsweetened chocolate to the sugar/cream mixture with the butter.

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