After-Dinner Pecan Pralines
about 2 dozen pralines
- 3/4 cup Domino® Granulated Sugar
- 1/4 cup Domino® Dark Brown Sugar , firmly packed
- 3/4 cup heavy cream
- 1 cup pecans, coarsely chopped
- 2 tablespoons butter or margarine
- 1/8 teaspoon salt
Line 2 large cookie sheets with waxed paper; set aside.
In a large saucepan, combine sugars and cream. Cook over medium heat until boiling, stirring constantly. Stir in pecans and cook until mixture reaches soft-ball stage (235°F to 240°F on a candy thermometer). Remove from heat; add butter and salt. Stir vigorously until mixture starts to thicken and becomes cloudy.
Immediately drop rounded tablespoonfuls onto lined cookie sheets. Let pralines stand until set, about 2 hours.
Peel pralines off paper. Store in an airtight container with waxed paper between layers.