Wednesday, December 28, 2005
2 1/2 cups granulated sugar
1 1/2 Cups (12-ounces) evaporated milk soy milk - Directions: Put 3 cups of soy or rice milk in a saucepan. Cook over medium-low heat, stirring constantly, until the volume is reduced to 1 & 1/2 cups.
2 tablespoons soy spread
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups pecan halves, divided
1. Mix sugar, evaporated soy milk, soy spread, salt, and spices in a large heavy-bottomed pan over medium heat until well combined.
2. Bring to a boil, stirring occasionally, until mixture reaches the soft ball stage, or 234 degrees on a candy thermometer.
3. Remove from heat and beat mixture for a few minutes until creamy and thick. Do not overbeat, or the candy will be too thick and not spread as it should. It’s also important not to underbeat or the pralines will spread too much instead of crystallizing.
4. Mix in the pecans.
5. Drop teaspoons of the mixture onto sheets of wax paper and let cool. Work quickly, so the candy doesn’t harden before you’re done (if it does, simply reheat the pan over a Bain Marie).
6. Remove candies from wax paper when hardened. Pralines taste best when eaten within a week or two. Makes approximately 2 dozen small pralines.