Sweet Gifts from your Kitchen.

Why doesn't anyone make homemade candy anymore? It's fun and makes a great gift. Pralines are a particularly good gift, they have a long shelf life and travel well. In this recipe I've substituted Mexican Vanilla for regular, because I like the great flavor. Try it by clicking on Mexican Vanilla or the banner at the end of the recipe. They also have Pecans and Sugars.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Pecan Pralines - Patout
Categories: Candies
Yield: 24 servings

2 c Heavy cream
4 c Raw Sugar or Brown sugar
1 t Mexican Vanilla
2 c Pecan halves
2 T Butter

Alex Patout swears his recipe makes (The creamiest pralines
anywhere).

Butter a medium saucepan--this will make it easier to clean later.
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
Mexican 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,this helps arrest
the cooking process. 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 (later on it will be hard to remove them without breaking them).

Store in tightly sealed containers, with layers of waxed paper
in between.

Makes about 2 dozen

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