Sour Cream Pralines
I found this over at Allrecipes. I am just learning how to make candies and this turned out wonderful! It was so smooth and melt in your mouth. Very sweet! I've learnt patience is key - the end result is definitely worth it.
- Ready In:
- 1 1⁄2 cups brown sugar
- 1 1⁄2 cups white sugar
- 1⁄2 teaspoon baking soda
- 1 cup sour cream
- 2 tablespoons light corn syrup
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 24 pecan halves
- Lightly grease the inside of a 4-quart saucepan.
- Line a baking sheet with waxed paper.
- Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat.
- Cook and stir continually until the sugars are dissolved.
- Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water.
- Bring to a boil over medium-high heat.
- Do not stir once the sugar syrup begins to boil.
- Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from heat; stir in the butter, vanilla, and chopped pecans.
- Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets.
- Press a pecan half into the top of each praline.
- Allow to cool completely.
- Store in an airtight container in a cool place.
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