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
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Ingredients
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6 tablespoons
butter
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3/4 cup
light brown sugar
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1 1/2 cups
white sugar
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1/2 cup
whole milk
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1 1/2 teaspoons
best-quality vanilla
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1/3 cup
crystallized ginger, minced
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1
whole nutmeg, grated on a microplane grater
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1 1/2 cups
roasted & salted pecans, roughly chopped
Directions
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Melt the butter and sugars together in a heavy saucepan over medium high heat until combined.
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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.
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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.
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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.
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