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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
cup light brown sugar
cups white sugar
cup whole milk
teaspoons best-quality vanilla
cup crystallized ginger, minced
whole nutmeg, grated on a microplane grater
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.