So-Good
Southern Pralines
Combine
2 cups sugar and 3/4 teaspoon soda in a deep 3-quart saucepan; mix well with wooden spoon. Then add 1 cup light (half &
half) cream. Stir carefully to keep sugar crystals in lower part of pan. All crystals should be dissolved when candy boils.
This helps make it smooth and creamy.
Bring
to boiling over medium heat, stirring occasionally to prevent scorching. When mixture starts to boil, it bubbles high in pan,
so reduce heat and continue stirring to keep it from boiling over. Mixture caramelizes slightly as it cooks. Cook until candy
forms a soft ball when tested in cold water (234 degrees). TEST SEVERAL TIMES.
Remove
pan from heat. Add 1 1/2 tablespoon butter immediately. Measure accurately--too much butter may keep pralines from firming.
Add 2 cups pecan halves, and beat mixture until thick enough to drop from a spoon--easiest from a metal tablespoon. Candy
thickens rapidly with beating--in 2 to 3 minutes.
Drop
candy on waxed paper or buttered aluminum foil. If you place waxed paper on a large cookie sheet, you can set pralines aside
until cool. Makes 2 to 2 1/2 dozen patties.
If
necessary, add a tablespoon or so of hot water to keep candy at the right stage for dropping from spoon.
Praline Kisses
1 egg white
1/2 teaspoon salt
1 cup medium brown sugar
1 cup pecan meats
Beat the egg white until foamy. Add the salt. Continue beating, adding the sugar gradually
until stiff. Fold in the nuts. Drop mixture from tip of spoon 1/2 inch apart on greased cookie sheet and bake in a very slow
oven, 250° F., for 45 minutes. Remove from pan when slightly cooled.
Cocoa Kisses
2 egg whites
1 1/4 cups sugar
1/4 cup cinnamon
1/4 pound almonds, blanched and chopped
Follow method for Praline Kisses, folding in nuts last.
Coconut Kisses
2 egg whites
1/4 pound confectioners sugar
1/4 pound shredded coconut
Follow method for Praline Kisses, folding in the coconut last.