Bill Neal's Southern Cooking
Chapel Hill
- 2 ounces butter
- 1 cup sugar
- 1 cup light brown sugar, packed
- salt
- 1/2 cup heavy cream
- 2 cups pecan halves, lightly toasted
- 2 teaspoons vanilla extract
- 1 to 2 tbs Bourbon
- butter, for greasing sheet
Melt butter over low heat in a heavy-bottomed saucepan. Stir in the sugars, a pinch of salt, and cream. Cover and bring to a boil over medium heat. Remove the lid and boil rapidly until temperature reaches 242degrees F on the thermometer. (this is the upper limit of the soft ball stage in cooking sugar; a drop of syrup in chilled water will hold its shape well.) At this point, add the toasted pecans and stir well. Remove from heat and beat in flavorings. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken. Quickly drop the mixture by tablespoons onto the greased cookie sheet. If pralines aren't to be used soon after preparation, store them by wrapping individually in foil or plastic wrap.
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