My only tip is that I would only cook to 238-240 degrees....any higher and it turns to caramel. Oh, and chop and toast the pecans first....350 degrees for about 8 minutes....Originally Posted by livin4reality;3434171;
I used a recipe from Emeril Lagasse last night.
Creamy Pecan Pralines
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1 cup pecan halves
In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
Creamy Pecan Pralines Recipe : Emeril Lagasse : Food Network