Makes: about 36 pralines
Ingredients:
Flavorless vegetable oil for oiling the baking sheets
2 cups firmly packed light brown sugar
1 cup granulated sugar
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1/2 stick (1/4 cup) unsalted butter, cut into bits
1½ teaspoons vanilla
2½ cups pecan halves
Procedure:
Lightly grease four large baking sheets. In a heavy 2-quart saucepan combine the sugars, the cream, the salt, and the cream of tartar, cook the mixture over moderate heat, stirring and brushing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved. Boil over moderately high heat, without stirring, until the temperature reaches 238°F (candy thermometer).
Remove the pan from the heat, let the mixture cool to 220°F. Stir in the butter and the vanilla. Beat the mixture until it is creamy and stir in the pecan halves. Working quickly, drop the mixture by tablespoon onto the baking sheets, letting the pralines cool. Remove the pralines, wrap individually in wax paper, and hold in an airtight container in a cool place.
Submitted By: Chef Walter Scheib
Recipe Author: Chef Walter Scheib
Chef's Background: Chef Walter Scheib, Former White House Chef
Recipe Source: http://www.theamericanchef.com/archived_recipes.asp?ID=215