Sherry Cream Pralines Recipes

SHERRIED PECAN PRALINES

Steps:

• 1. In heavy 2-quart saucepan, combine brown sugar, whipping cream and butter mix well. Cook until bubbly, stirring occasionally. Cook uncovered, without stirring, until soft-ball stage (234°F.). Remove saucepan from heat cool 5 minutes.2. Add sherry beat with wooden spoon until thick and creamy. Quickly stir in pecans. Drop by teaspoonfuls onto waxed paper, forming 2-inch candies.3. Let stand at room temperature for 30 minutes or until firm. Store in tightly covered container in a cool, dry place.TIP: * To toast pecans, spread on cookie sheet bake at 350°F. for 4 to 6 minutes or until light golden brown, stirring occasionally.High Altitude (above 3500 feet): Cook until candy thermometer reaches 224°F.Nutrition Information Per Serving: Serving Size: 1 Praline * Calories: 80 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 10 mg 0% * Total Carbohydrate: 11 g 4% * Dietary Fiber: 0 g 0% * Sugars: 10 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit, 1 Fat or 1/2 Carbohydrate, 1 Fat

EMERIL'S CREAMY PRALINES

Steps:

• In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk.
• With a wooden spoon, stir until the sugar dissolves.
• Continue to cook, stirring, until smooth and light brown, about 8 minutes.
• Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper.
• Let cool.
• Remove from the paper with a thin knife.