Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Monday, April 12, 2010


Got this one from here.

1 quart heavy cream
3 cups sugar
1-1/2 pounds (apprx. 6 cups) chopped pecans
juice of 1 lemon

In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer). Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again.
Drop from a large kitchen spoon onto an oiled baking sheet. Spread each cake out with back of spoon to about 1/4 inch thick and 4 to 5 inches in diameter.* Let harden, then lift from plate or slab with a spatula.

Pralines will keep for 2 weeks in a covered tin at room temperature. If they last that long.

I prefer my pralines on the thin side. This is where you either spread them thinner or allow them to stay thick.