Pralines
By: Chef Reginald
Serves: Yields 2 dozen pralines 2 ½ to 3 inches in diameter.
- 2 ¾ cup sugar
- 1 cup half-and-half cream
- 1 Tbs. butter
- 3 cups pecan halves
- 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
- In a heavy pot, combine 2 cups sugar with cream and butter and bring to a boil.
- In a separate heavy saucepan, melt ¾ cup sugar until it is caramel color. Add the cream, butter, and sugar mixture to the caramel mixture. Add pecans and cook to the soft-ball stage (238º on a candy thermometer).
- Remove from heat, add Melipone® Mexican Vanilla and beat until it thickens.
- Drop onto waxed paper to harden.
Recipe by Ronald Reginald's at https://www.ronaldreginalds.com/pralines/
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