Sour Cream Pecan Pralines

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READY IN:
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
  • Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
  • Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
  • Then pour the rest of the mix in.
  • Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
  • Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
  • Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
  • Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
  • Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
  • Do not use plastic wrap, as it will stick to the candy.
  • Notes:: * Do not use "lite" or "non-fat" sour cream
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