[CnD] Creamy Microwave Pralines (Texas Style)

Lisa Belville lisab12 at frontier.com
Mon Jun 27 12:50:36 GMT 2011


Hi, Amanda.

Do you know how many watts the microwave used for this recipie is?  The more 
powerful it is, the less time you'd need to let the mixture cook.
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----- Original Message ----- 
From: "Amanda Wilson" <moonrocks at bellsouth.net>
To: "Cooking in the Dark" <cookinginthedark at acbradio.org>
Sent: Sunday, June 26, 2011 7:55 PM
Subject: [CnD] Creamy Microwave Pralines (Texas Style)


> Creamy Microwave Pralines (Texas Style)
>
> Makes a couple of dozen( Depending on size)
>
> 1 cup whip cream
> 1 box dark brown sugar
> 2 Tablespoons margarine or butter
> 2 cups pecan pieces (not broken too small)
>
> Stir together whip cream and dark brown sugar in very large microwave safe
> mixing bowl. Zap in microwave on high for 13 minutes. Open microwave about
> half way through cooking time and give the mixture a stir or two to make 
> sure it
> is mixed well. When time is up, take bowl out of microwave , add butter 
> and
> stir until butter is melted. Add nuts, stir for a couple of minutes or so
> until mixture starts to thicken slightly. Quickly drop by spoonfuls on a
> sheet of foil. Allow pralines to cool and then put them in a covered 
> container. If
> mixture is removed from bowl too quickly (too hot and shiny), the pralines
> will be too thin and may remain sticky. If the first one spreads out too 
> much
> just put it back in the bowl and stir mixture for a minute or so more. If
> mixture gets too cool (dull in appearance) before it is spooned out on 
> foil,
> it may become too firm to make individual pralines, but it can always be
> broken into chunks and eaten. Less attractive, but still good. Make a 
> couple of
> batches and you will be able to tell when the mixture is right for 
> spooning.
> Chocolate lovers can add 1/2 cup of chocolate chips to hot mixture along 
> with the
> butter. The chips will melt completely producing "chocolate pralines".
>
>
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