Texas Pralines II

My husband loves loves pralines. He regularly made them in our early married life but has been out of the habit for many years.

His go-to candy cookbook is Farm Journal Homemade Candy cookbook, published in 1970. We have tried two recipes for pralines from that book, and I thought the Texas Pralines recipe was a bit too creamy when I made them in January, but he wanted to give it a try.

I'm sure New Orleans folks would take exception to the name "Texas Pralines", but the description on the recipe indicates a yield of 12 "big, Texas-style" pralines. My husband makes them smaller and gets about 18-24 pieces. He used heavy cream in place of the half-and-half but otherwise followed the recipe exactly.

And he truly is the Master of Pralines. These are buttery and creamy, but firmer than mine were - probably the best he has ever made!

Texas Pralines
from Farm Journal Homemade Candy Cookbook

3 cups brown sugar
1 cup half-and-half (we only had heavy cream)
3 tablespoons light or dark corn syrup (we used light)
1/3 cup salted butter (if you don't use salted butter, add a pinch of salt)
1 teaspoon vanilla
1 cup toasted pecans, chopped

Combine sugar, half-and-half, corn syrup, and butter in heavy saucepan. Stir to combine; bring to boil over medium-high heat then reduce to medium-low, stirring occasionally to prevent scorching. Cook to soft ball stage - 238 degrees. Remove from heat and cool to lukewarm - 110 degrees - without stirring.

Add vanilla and pecans; beat until mixture changes color and begins to thicken.

Quickly drop by large spoonfuls onto parchment paper. If mixture gets too thick, stir in a teaspoon or so of water until mixture is spreadable again. You can alternately pour into a buttered 9-inch baking pan and cut into pieces when cool.

Makes 12 large or 18-24 small pralines.