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Orange Pralines
1
2
1
1
1
Quart Heavy cream
1/4 Cup Sugar
Orange
Tablespoon Light corn syrup
−1/2 Cup Pecan pieces
Cover a countertop with two or three sheets of parchment or waxed paper. In
a large heavy−bottomed pot, add the cream and sugar. Grate the rind of the
orange over the pot. Add the corn syrup and pecan pieces. Over medium heat,
stir the mixture often until it becomes very thick and a candy thermometer
registers 257 degrees, about 1 hour. Remove the pot from the heat. Drop the
mixture by the tablespoon, onto the parchment paper, working quickly. Cool
completely. Pry the pralines off the paper with a thin knife. Store in an
airtight container between layers of parchment paper at room temperature for
up to 2 weeks. Give the pralines as gifts in individual decorative tins or
wrapped in cellophane paper. This recipe yields about 3 1/2 dozen.
Orange Pralines
436
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