Easter Pecan Pralines
2 C. Heavy cream
4 C. Raw or brown sugar
1 t. Vanilla
2 C. Pecan halves
2 T. Butter
Generously butter a medium saucepan. Pour in the cream and place
over high heat. When it begins to boil, add the sugar and stir
rapidly until it dissolves. Then stir in the vanilla and pecans and
continue to cook over medium heat, stirring frequently, until the
mixture reaches the soft-ball stage (236F on the candy thermometer).
Remove from heat and quickly beat in the butter. The candy should
lose its glossy color and become very cloudy.
Lay out a long strip of waxed paper on a work surface. Moisten it
with a damp towel. Drop good-sized spoonfuls of the hot praline
mixture onto the waxed paper, stirring the mixture occasionally as
you go along to keep it well combined.
Remove the pralines from the paper before they have cooled
completely or they'll be hard to remove. Store in tightly sealed
containers, with layers of waxed paper in between.