Gluten-free Creamy Pecan
Southern Pecan Pralines, a confection that characterizes the spirit of indulgence. With a yield of three dozen and an active preparation time of 25 minutes, this recipe transforms simple ingredients into treats in just an hour. Starting with toasting pecan, the process unfolds by boiling a mixture of light brown sugar, heavy cream, cream of tartar, and salt to the soft ball stage, before blending in unsalted butter and vanilla extract. The pralines are then carefully spooned onto baking sheets, allowed to set into a texture. For those seeking a touch of the northeastern spirit, the recipe offers a variation that joins walnuts and maple sugar. Each bite of these pralines is a celebration of flavors and textures.
- 3 cups Pecan Halves
- 3 cups Firmly Packed Light Brown Sugar
- 1 cup Heavy Cream
- ½ teaspoons Cream of Tartar
- ½ teaspoons Salt
- 4 tablespoons Unsalted Butter, thinly sliced
- ¾ teaspoons Pure Vanilla Extract
- Vegetable oil spray
- Toasty Beginnings:
Warm your oven to a 350°F. Spread the pecans on a baking sheet, toasting them about 5 to 7 minutes. Prepare two additional baking sheets with a light mist of vegetable oil spray, setting the stage.
- Sweet Simmer:
In a saucepan, mix together brown sugar, cream, cream of tartar, and salt. After setting the pan over medium heat, use the handle to swirl the pan until the sugar is dissolved. Turn the heat up to medium-high and cook, stirring frequently, for 15 to 18 minutes, or until the mixture reaches the soft ball stage (236°F) on a candy thermometer.
- Velvety Fusion:
Into this melted sweetness, whisk in slices of unsalted butter and a splash of pure vanilla extract, then allow the mixture to cool to 220°F. With an electric mixer, beat the mixture for 2 minutes.
- Shaping Dreams:
Spoon out 1-tablespoon portions of the praline mixture onto your prepared baking sheets, each dollop a promise of sweetness. Let them stand at room temperature, transforming into pralines that are firm to the touch and soft at heart.
- Variations:
Introduce walnut halves and swap the light brown sugar for maple sugar.
