Classic Pralines

5.0(10)

by Craig Claiborne·published 1987-04-01

FrenchDessert

Servings

About 1/2 pound

Total time

25 min

prep 5 min

Calories / serving

246 kcal

Ingredients (4)

serves

Instructions (5 steps)

01Rub a marble, glass or Formica surface with the oil.
02Use a saucepan with a very heavy bottom to prepare this candy. Put the sugar and water in saucepan, and bring to boil. Cook over moderate heat, stirring constantly, about 5 minutes or to a temperature of about 250 degrees on a candy thermometer.
03Remove syrup from heat and add nuts, stirring constantly with a wooden spoon until syrup becomes grainy. Return saucepan to heat and cook, stirring, until syrup hardens and becomes white. Continue to cook, stirring, until sugar grains melt and become liquid again. This requires time and patience. The cooking time will vary, depending on the intensity of the heat. Cook, stirring, until syrup takes on a dark, translucent, caramel color. This may require 10 to 15 minutes. Do not allow syrup to scorch or burn, or it will become bitter.
04Immediately pour and scrape the candy onto the lightly oiled surface. Smooth over the top. Let stand until cool and totally hardened.

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Rich recipe — supports nutrition-aware planning.