Ingredients
- 1 quart whipping cream
- 1 tablespoon corn syrup (light or dark)
- 1 pound white sugar
- zest of 1 orange (optional)
- 1 1/2 cups chopped pecans
- light sprinkling of kosher salt (optional)
Preparation
Step 1
In a large saucepan (think large stockpot), combine the cream, corn syrup, sugar, and orange zest (if using). Cook over low to medium-low, stirring occasionally. In the early stages, be careful not to let it boil over.
When the mixture starts to thicken, start stirring constantly. The mixture will gradually turn golden brown and become thick and bubbly. When it reaches 240 degrees, add the pecans and cook, stirring constantly (and into all the nooks and crannies of the pot, but being careful not to splash up the sides too much) until your mixture reaches 248 degrees.
Remove from heat. Using two dessert spoons or a half-tablespoon cookie scoop, spoon the pralines onto the lined baking sheets. If desired, lightly sprinkle with kosher salt.
Allow to stand for at least 30 minutes, but it could take up to a day or two for these to become solid. The consistency should be similar to fudge, maybe slightly drier–it shouldn’t be chewy like caramel or hard like toffee.
After they set up, they can be stored for up to a week in an airtight container.
Makes 3-4 dozen, depending on how generous you are when spooning the candy mixture.