This recipe rekindles memories of my grandfather and his love for making maple syrup. When I was in college, my mother would send me a package of her pralines during sugaring season. They were so popular with my friends, I barely managed to tuck away a few for myself.
16 ServingsPrep: 10 min. Cook: 10 min. + cooling
- 1 cup sugar
- 2/3 cup milk
- 1/2 cup maple syrup
- 2 tablespoons butter
- 3/4 cup coarsely Diamond of California Chopped Pecans, toasted
- In a heavy 1-qt. saucepan, combine sugar, milk and syrup. Cook and
- stir over medium heat until mixture boils. Reduce heat to
- medium-low. Cook, uncovered, until a candy thermometer reads
- 234° (soft-ball stage), stirring occasionally.
- Remove from the heat. Add butter; do not stir. Cool, without
- stirring, to 160°. Stir in pecans. Beat vigorously with a
- wooden spoon until mixture just begins to thicken but is still
- glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store
- in an airtight container. Yield: about 1 pound.
Editor's Note: This recipe should not be doubled. Make one batch at a time.
Nutritional Facts: 1 serving (1 ounce) equals 132 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 20 mg sodium, 20 g carbohydrate, 1 g fiber, 1 g protein.