 |
Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Unsalted pecans, walnuts or cashews can be substituted for the hazelnuts. (Addition for chocolate pralines is included). Ingredients:
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 |
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.
|
|