Ginger Pralines

Name: Ginger Pralines
Ingredients: 6 tablespoons butter; 3/4 cup light brown sugar; 1 1/2 cups white sugar; 1/2 cup whole milk; 1 1/2 teaspoons best-quality vanilla; 1/3 cup crystallized ginger, minced; 1 whole nutmeg, grated on a microplane grater; 1 1/2 cups roasted & salted pecans, roughly chopped

8 ingredients

4 steps

Ingredients

6 tablespoons butter
3/4 cup light brown sugar
1 1/2 cups white sugar
1/2 cup whole milk
1 1/2 teaspoons best-quality vanilla
1/3 cup crystallized ginger, minced
1 whole nutmeg, grated on a microplane grater
1 1/2 cups roasted & salted pecans, roughly chopped

Directions

1

Melt the butter and sugars together in a heavy saucepan over medium high heat until combined.
2

Add the millk, vanilla, crystallized ginger, grated nutmeg and pecans and cook, stirring occasionally, until the mixture reaches 240 degrees (soft ball stage) on a candy thermometer.
3

Remove from heat and stir constantly and consistently until the mixture gets cloudy and begins to seize up and get grainy, about 5 to 7 minutes. It's not an exact science, but the mixture will be ready when dry-looking smears of the sugar mixture stick to the sides of the pan while you're stirring and can't be stirred off.
4

Drop by loose heaping soupspoons-full onto a cookie sheet lined with parchment paper or a Silpat mat. Push them around with the back of the spoon to shape if you like. The pralines won't spread without you. Let set up for 15 minutes before moving.