Publisher Photo
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + cooling

Ingredients

  • 1 cup sugar
  • 2/3 cup milk
  • 1/2 cup maple syrup
  • 2 tablespoons butter (no substitutes)
  • 3/4 cup coarsely chopped pecans, toasted

Directions

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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Maple Pralines in Country Woman Christmas Annual 2002, p38

Nutritional Facts

1 ounce-weight: 132 calories, 6g fat (1g saturated fat), 5mg cholesterol, 20mg sodium, 20g carbohydrate (19g sugars, 1g fiber), 1g protein.

  • 1 cup sugar
  • 2/3 cup milk
  • 1/2 cup maple syrup
  • 2 tablespoons butter (no substitutes)
  • 3/4 cup coarsely chopped pecans, toasted
  1. 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.
  2. 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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Maple Pralines in Country Woman Christmas Annual 2002, p38

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