Pralines

1. 1

   Oil 3 baking sheets lightly.

2. 2

   In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar and cook mixture over moderate heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.

3. 3

   Boil mixture, undisturbed, over moderately high heat until a candy thermometer registers 238F.

4. 4

   Remove pan from heat and cool mixture, undisturbed, until thermometer registers 220F.

5. 5

   Stir in butter and vanilla.

6. 6

   Beat mixture until creamy and stir in pecan halves.

7. 7

   Drop tablespoons of mixture quickly onto prepared baking sheets and let harden.

8. 8

   Store pralines, wrapped individually in wax paper, in an airtight container in a cool place.

9. 9

   Pralines keep up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.