Imperial Sugar
Imperial Sugar

Cinnamon Pralines

cinnamon praline imperial



    1. In a saucepan over medium heat, combine sugars, half and half, and butter. Using a heat resistant or wood spatula and a digital thermometer, stir mixture to 232°F. 
    2. 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 until it reaches 212°F.
    3. At 212°F stir mixture for a few seconds until it slightly starts to thicken. Quickly drop tablespoon sized amounts on wax paper or a silicone baking mat. Let harden. 
    4. Store at room temperature in an airtight container. 
    Imperial Sugar Insight

    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.