Recipe: Cinnamon Pralines

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Cinnamon Pralines

Chef Eddy Recipe

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Cinnamon adds a wonderful depth of flavor to these much adored Southern treats.

Prep time

0:20

Yield

16 - 18 pralines

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Cinnamon Pralines

Prep time :

0:20

Yield :

16 - 18 pralines

INGREDIENTS

1 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup Imperial Sugar Dark Brown Sugar
1/2 cup half and half
3 tablespoons unsalted butter
1 bag (5-6 ounces) pecans halves
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons cinnamon

DIRECTIONS

In a saucepan over medium heat, combine sugars, half and half and butter. Using a heat resistant or wood spatula stir mixture to 232°F. Use a digital thermometer.
At 230°F add pecan halves, salt and vanilla extract and stir to 237°F. Remove from heat and stir in cinnamon. Allow mixture to cool undisturbed and uncovered to 212°F.
At 212°F stir mixture for a few seconds until it slightly starts to thicken. Quickly drop tablespoons full on wax paper, non stick foil or a silicone baking mat. Let harden.

Note: If the mixture firms or becomes crystallized before it was dropped, reheat mixture with a few drops of water. Let cool slightly and drop on wax paper.

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