Pecan Pralines
Fashion designer Tom Ford shares his family recipe for pecan pralines.
Pecan Pralines
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Pecan Pralines
Fashion designer Tom Ford shares his family recipe for pecan pralines.
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The Martha Stewart Show, May Spring 2007
- Yield Makes about 2 dozen
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Ingredients
- 2 cups sugar
- 3/4 teaspoon baking soda
- 1 cup light cream
- 1 tablespoon unsalted butter
- 2 cups pecan halves
Directions
- Line 2 baking sheets with parchment paper; set aside. In a 3-quart saucepan, mix together sugar and baking soda. Add cream and place over medium-high heat. Cook, whisking occasionally, until golden brown and mixture reaches 235 degrees on a candy thermometer, 25 to 30 minutes. Add butter and pecans and mix together until butter has melted and mixture is well combined, about 1 minute. Using a tablespoon, drop mixture onto prepared baking sheets about 2 inches apart; let cool completely.
I've done something wrong. The candy doesn't want to thicken and set. Even when chilled, it remains crusty, yet runny underneath. Help please.
this was super easy and yummy. I used heavy cream and whisked it the entire time it was over heat. they turned out so yummy! only tip i would give is make sure you add the butter and pecans while still over heat, cause the minute you take it off it starts to harden.
Help me please! I don't know what I did wrong...mine came out like crumbs.
Comments below helped me. I used large, heavy sauce pan and let the first 3 ingredients simmer (#2 setting on electric stove) for 20 min. As mixture started to turn carmel colored, I turned electric stove to #3 setting. When the mixture got to "soft ball stage" about 8 min later, I added the last 2 ingredients and put mixture on waxed paper to set. Recipe results were not a glossy as purchased pralines, but turned out well.
I tried this recipe also. I need some help!! Within 5 minutes, my mixture was boiling over the side of the pot. What did I do wrong? Also...should you scoop the mixture out as soon as it hits the 235, even if it doesn't seem thick enough? I kept waiting for it to thicken and as I did this the temperature began to drop. I think I missed that peak moment. Even a little burnt and in pieces it was delicious, though :)
I tried this and it was great ! Thank you :)