Wednesday, May 11, 2011

Savannah Style Pralines

Beauty is in the eye of the beholder

These little treats may not look impressive, but believe me they are absolutely divine. Growing up in Georgia, Pralines are very much part of the culture. It really surprises me how hard they are to find once you leave the South. They are an incredibly sweet candy that taste like brown sugar and pecans and I just adore them. If have ever been to Savannah, you know they are a staple of every candy shop and they make them in large copper kettles. I never made them assuming they were quite complicated. Boy was I wrong! These are super easy and are much less expensive than flying down to Savannah. I made them with my friend Ellen the day we made these caramels and they really took no time and barely any effort. These will definitely be making many more appearances in our house.

Savannah Style Pralines
recipe adapted from

1 3/4 cups toasted pecans
1 1/2 cups white sugar
3/8 cup butter
3/4 cup brown sugar
1/2 cup milk (we used whole)
1 1/2 teaspoon vanilla extract

Line two baking sheets with aluminum foil.

In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Stirring frequently, heat to between 234 and 240 degrees Fahrenheit, 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 and stir continuously until mixture has thickened slightly and lighted in color.

Drop by spoonfuls onto prepared baking sheet. Let cool completely.

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