Orange Pralines

1. 1

   Cover a countertop with two or three sheets of parchment or waxed paper.

2. 2

   In a large heavy-bottomed pot, add the cream and sugar.

3. 3

   Grate the rind of the orange over the pot.

4. 4

   Add the corn syrup and pecan pieces.

5. 5

   Over medium heat, stir the mixture often until it becomes very thick and a candy thermometer registers 257 degrees F, about 1 hour.

6. 6

   Remove the pot from the heat.

7. 7

   Drop the mixture by the tablespoon, onto the parchment paper, working quickly.

8. 8

   Cool completely.

9. 9

   Pry the pralines off the paper with a thin knife.

10. 10

    Store in an airtight container between layers of parchment paper at room temperature for up to 2 weeks.

11. 11

    Give the pralines as gifts in individual decorative tins or wrapped in cellophane paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.