Does anyone have a couple of good recipes for Pecan Pralines and Divinity?!
Answers: I am fixing to start my Christmas candy making and cannot locate mine.
Pecan Pralines
1 cup light brown sugar
1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons butter
2 cups pecan halves
1/2 teaspoon vanilla
Place all ingredients into a heavy bottomed sauce pan fitted with a candy thermometer. Heat until ingredients reach 238 degrees, or soft ball stage. Scoop and drop by the tablespoonful onto well greased or non-stick baking sheet or marble baker's counter. Allow to cool to room temperature.
http://www.foodnetwork.com/food/recipes/...
Perfect Divinity
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or cherries (optional)
In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
Let cool.
http://www.recipezaar.com/84828
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PECAN PRALINES
Cook over medium heat in a medium saucepan.
Mix: 1/2 c. light brown sugar 1/2 c. light Karo 1 sm. can Pet milk
When candy thermometer reaches 210 degrees. Add 1 1/2 cups of pecans. Continue cooking until 235 degrees. For chocolate pralines add 1 heaping tablespoons of cocoa to above.
Remove from heat, add 1/3 stick of butter, 1/2 teaspoon vanilla, 1/2 teaspoon mapleine and light shake of salt. Cool until 150 degrees then stir until firm enough to drop from spoon on wax paper.
CHRISTMAS DIVINITY
During the holidays, make two batches of this creamy candy - one tinted red and one green. Arrange divinity drops on a tiered serving dish and - go ahead - impress your friends and relatives.
3 c. sugar
3/4 c. light Karo syrup
3/4 c. hot water
1/4 tsp. salt
2 egg whites, room temperature
1 (sm.) pkg. red or green gelatin
1 c. walnuts, coarsely chopped
Butter sides of heavy 2 quart saucepan and in it, combine first 4 ingredients. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Cook without stirring, until soft ball stage, 250 degrees. Remove from heat.
Beat egg whites until soft peaks form, gradually beating in gelatin until stiff peaks form. Pour hot syrup slowly over egg white mixture, beating constantly at high speed. When soft peaks form and mixture begins to lose its gloss, stir in nuts. Drop from teaspoon onto waxed paper.