Microwave Pralines
- 1 pound light brown sugar
- 1 cup heavy (whipping) cream plus 1 to 3 teaspoons cream or milk for thinning batter
- 2 tablespoons light corn syrup
- 2 cups pecan halves, cut in half again
- 4 tablespoons unsalted butter, at room temperature, cut into 4 pieces
- 1 tablespoon vanilla extract
- Line a heatproof surface like a countertop or 2 baking sheets with wax paper.
- In an 8-cup microwave-safe glass measuring cup with a handle, combine the brown sugar, cream and corn syrup, mixing until all the sugar lumps are dissolved and the batter is well blended.
- Position the measuring cup in the microwave so you can see how the batter inside measures; the batter will be at or near the 2 1/2-cup mark.
- Microwave on high without covering or stirring, watching it continuously, until the mixture slowly bubbles up to slightly higher than the 8-cup mark and then deflates to near the 4 1/2-cup mark, 10 to 16 minutes (depending on how quickly your microwave cooks).
- Do not open the microwave during the cooking process and, if in doubt, cook for less time, not more.
- If you want to make praline sauce instead of pralines, let the batter cook as directed until it has expanded to slightly over the 8-cup mark and then has slowly deflated just to the 7-cup mark.
- Use warm or at room temperature.
- Refrigerate the leftovers, tightly covered, for up to 1 week.
- Carefully remove the very hot measuring cup from the microwave and, using a sturdy metal mixing spoon, gently stir in the pecans, butter and vanilla, being careful to not splash any of the hot mixture on your skin.
- Continue stirring until the mixture is noticeably less glossy, about 3 minutes.
- Working quickly, and using two spoons, scoop rounded tablespoonfuls of the mixture onto the wax paper, about 1 inch apart and, using a second tablespoon to push the batter off the mixing spoon.
- If necessary, thin the batter with the remaining 1 to 3 teaspoons of cream as you reach the end of the batter and it thickens as it cools.
- Let the pralines cool to room temperature, about 20 minutes, then serve as soon as possible.
- Any leftovers can be stored in an airtight container at room temperature for up to 4 days.
brown sugar, heavy, light corn syrup, pecan halves, unsalted butter, vanilla
Taken from www.foodrepublic.com/recipes/microwave-pralines-recipe/ (may not work)