Maple Pralines

I made these a few weeks ago to use up some heavy cream from another recipe. They were fun and easy to make. I used my digital thermometer to make these. It's actually a meat thermometer, but it works perfectly for candy, too.  These were very sweet, but they are melt-in-your-mouth delicious with the maple flavor and crunch of the nuts. 

Maple Pralines

adapted from Taste of Home

1 cup sugar

2/3 cup heavy whipping cream
1/2 cup maple syrup
2 tablespoons butter
3/4 cup coarsely chopped pecans, toasted

1. In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° F (soft-ball stage), stirring occasionally.

2. Remove from the heat. Add butter; do not stir. Cool, without stirring to 160° F. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.

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