Just what I was looking for. A CHEWY praline. I made half the recipe as it makes a lot. Made this twice now and both times was very good. The 2nd time I put the butter in with the sugars initially and came out with a darker praline (caramel color). Took temp. up to 245 degrees the 1st time. Took off heat and let it cool to about 230 and then slowly added the whip cream (did this because I accidently put butter in too early and figured you put it in later to cool down the mixture for the whipping cream). Anyway, returned to heat, and cooked to 242 degrees. Removed from the heat. Let it cool in the pan about 10 min. stirring occasionally and it thickens so doesn't spread out so much when placed on pan. Be sure and use parchment paper, makes it so easy to remove. Makes the most buttery, chewy caramel type praline. Excellent flavor!
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Just what I was looking for. A CHEWY praline. I made half the recipe as it makes a lot. Made...