Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Best Ever Mexican Pralines
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- #75760
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup whipping cream (unwhipped)
1 pound light brown sugar
1 tablespoon vanilla (preferably Mexican)
1 cup pecans
directions
Combine cream and brown sugar. Cook to 242 degrees F. Remove from heat.
Add vanilla and beat until creamy. Add pecans and drop by tablespoons onto wax paper. Cool.
added by
dozierhome
nutrition data
274 calories, 13 grams fat, 39 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
After reviewing many other recipes, I decided on this one b/c the ingred. look great. ***Huge problem*** which I believe is simply a typo. The recipe calls for: 1 cup whipping cream (unwhipped). I think this should be 1/2 cup cream instead. The mix seemed to be too runny even though it formed the softball stage...so hesitantly, I kept to the recipe just see if it would set. So far, it's not looking good. I will keep it for more hours but being that it is soo-oo- gooey & sticky--- -I dont see how it would possibly set. disappointed not just by the wasted pecans but also because the caramel tastes good.
Actually the ratio of one cup of cream to one pound of brown sugar isn't unusual for praline recipes (look at some of the other recipes on the site, many call for this ratio). The recipe says to cook to 242F which is the very high end of softball stage (closer to firm ball) which makes me wonder if it just wasn't cooked long enough.