[CnD] Creamy Microwave Pralines (Texas Style)

Donald kai.cat519 at bmts.com
Tue Jun 28 15:21:25 GMT 2011

In Canada we do not have box brown sugar.  So how many cups of dark brown 
sugar does this recipe require?
----- Original Message ----- 
From: "Amanda Wilson" <moonrocks at bellsouth.net>
To: "Cooking in the Dark" <cookinginthedark at acbradio.org>
Sent: Sunday, June 26, 2011 8:55 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 
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 
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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