Recipe February 2013
Photo by Jennifer Hitchcock

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3 dozen

  • 3 cups packed brown sugar
  • 1 cup cream
  • ¼ cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract (or substitute 1 tablespoon sherry)
  • 4 cups pecan pieces (or can use 2 cups pecans and 2 cups coconut)
  • A few grains of salt
  1. In a medium-sized heavy saucepan bring brown sugar, cream, and butter to a boil over medium heat, stirring occasionally with a wooden spoon to make sure sides of pan are clean of sugar granules.
  2. Using a candy thermometer (how did my grandmothers ever use the ice water method for making candy?!) bring the concoction to soft ball stage; 236 degrees is fine. Remove pan from heat and let cool to 150 degrees.
  3. Add vanilla, pecans, and coconut (if using). Stir together for 2−3 minutes, until it starts to lose its gloss. Now work fast because it will start to set up, but it’s hot, so be careful! Spoon out tablespoon-sized dollops onto a cookie sheet covered in wax or parchment paper and let cool. Using 2 opposing spoons helps get the pralines off the spoons onto the paper. Or for a much cleaner shape of the candy, spoon the mixture into fluted paper cups and then turn them out when cooled. Store candy in airtight tin. Use within 2 or 3 days.
  • from Bill Bowick and David Bouffard of Sugar Bakeshop in Charleston, South Carolina

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