Pralines
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
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. Yields 2 dozen
pralines 2 ½ to 3 inches in diameter.
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