Categories: Candy, December2011, Desserts
Ingredients
- 2 cups granulated sugar
- 1 cup firmly packed light brown sugar
- 3/4 cup water
- 1/4 cup light corn syrup
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 1 cup butterscotch morsels
- 1 1/4 cup pecan pieces
Directions
-
BEFORE YOU START:
-
Line two cookie sheets with parchment paper or aluminum foil.
-
In a medium heavy-bottomed saucepan, stir together the granulated sugar, brown sugar, water, corn syrup, vinegar, vanilla, and salt. Bring to a boil, without further stirring, until the mixture reaches 238 F on a candy thermometer. Remove from the heat.
-
Immediately transfer the hot mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat in the butterscotch morsels on medium speed until the morsels are melted and the mixture is smooth and creamy. Stir in the pecans.
-
Immediately drop by Tablespoons (or a 1-ounce (#40) cookie scoop works even better!) onto parchment paper or aluminum foil. (If the mixture in the bowl gets too firm, you can put it back in the saucepan and melt it carefully while stirring over low heat).
-
Let the pralines set at room temperature, 5-10 minutes.
-
The pralines keep in an air-tight container at room temperature, layered bw sheets of wax paper, for about 2 weeks.