Emeril's Crunchy Pralines

Submitted by alligirl

"Taken from the Emeril cookbook, Louisiana Real and Rustic; posted for ZWT 5."

 

• Ready In: 20mins
• Ingredients: 4
• Yields: 2 dozen candies
• Serves: 24

ingredients

• 1 lb packed light brown sugar (about 2 1/2 cups)
• 2 tablespoons butter
• 1⁄4 cup water
• 2 cups pecan pieces

directions

1. Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
2. Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
3. Add the pecans and continue to stir for about 5 minutes.
4. Remove from the heat.
5. Drop by the spoonful onto wax paper.
6. Let cool.
7. Remove from the paper with a thin knife.
8. NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.

Reviews

[PKG178]

Made this without a candy thermometer--living on the edge! I took it off the heat about 1 minute early and watched it like hawk. It created a sweet and crunchy praline! Very easy, just have to watch it carefully and make sure not to burn it! Thanks for sharing.