Apr 172015
 

I don’t care for chewy pralines and these turned out perfect. Now I just need to find a recipe for divinity that isn’t chewy. If anyone has one, please please please send it my way. I remember loving divinity as a kid, but it wasn’t chewy. The chewy divinity just isn’t the same.

My mother’s recipe calls for half and half instead of milk. Sounds even creamier so I’m planning on trying it with half and half next time.

I can’t wait to make these again!

Pralines
Yields 18
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Ingredients
  1. 2 cups packed brown sugar
  2. 1 cup sugar
  3. 1 1/4 cups milk
  4. 1/4 cup light corn syrup
  5. 1/8 teaspoon salt
  6. 1 teaspoon vanilla
  7. 2 cups pecan halves
Instructions
  1. Heat brown sugar, sugar, milk, corn syrup and salt to boiling, stirring constantly.
  2. Reduce heat to medium and cook, without stirring, to 236 degrees. Test with candy thermometer. Should form soft ball when dropped into very cold water that flattens when removed from the water.
  3. Cool without stirring about 1 hour or until pan is cool to the touch.
  4. Add vanilla and pecans. Beat until mixture is slightly thickened, about 1 minute.
  5. Drop mixture by spoonfuls onto waxed or parchment paper. Try to divide pecans equally.
  6. Let stand uncovered 12 to 18 hours or until pralines are firm.
Kryson's Kreations http://krysonskreations.com/

Sep 202011
 
3/4 cup quick-cooking oats 1 1/2 cups sliced almonds
3/4 cup all-purpose flour 10 Tablespoons unsalted butter, melted
3/4 cup sugar 1/4 cup half-and-half or whole milk
1 teaspoon ground cinnamon 1/4 cup light corn syrup
3/4 teaspoon chili powder 1 teaspoon pure vanilla extract
1/2 teaspoon baking soda 4 ounces fine-quality bittersweet chocolate, chopped
1/2 teaspoon salt
  1. Heat oven to 350.
  2. Line cookie sheet with baking mat or heavy-duty aluminum foil buttered generously.
  3. In large bowl, whisk oats, flour, sugar, cinnamon, chili powder, baking soda and salt.  Stir in almonds.
  4. Add butter, half-and-half or milk, corn syrup and vanilla.  Stir to combine.
  5. Scoop heaping teaspoons of batter onto cookie sheets at least 3 inches apart.  Bake one sheet at a time until the cookies are flat and browned around the edges.  About 7 to 9 minutes.  Cool cookies on the sheet several minutes until firm enough to transfer to cooling rack.
  6. When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.  Using a very small tipped pastry bag or the tines of a fork, drizzle he chocolate in a zigzag pattern over the tops of the cookies.

Makes about 4 dozen

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