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“Posted in reply to a "request a recipe" message board post for Hazelnut Pralines. Unsalted pecans, walnuts or cashews can be substituted for the hazelnuts. (Addition for chocolate pralines is included).”
READY IN:
55mins
YIELD:
36 Pieces
UNITS:
US

Ingredients Nutrition

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.

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