Cinnamon Pralines

132

131

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 and a digital thermometer, stir mixture to 232°F.
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.
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.
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.

Rate & Review