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Author Notes: Inspired by a sharply spicy Jamaican dessert of peanuts suspended in a sweet sugar patty, Ginger Pralines remind you that variations on classics can be fantasic occasional improvements on the originals. —EBeier
Makes 24 pralines
- 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
- Melt the butter and sugars together in a heavy saucepan over medium high heat until combined.
- 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.
- 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.
- 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.