South of the Mason Dixon pralines are stuffed full of pecans, butter, corn syrup, and sugar. Yankee pralines are made with maple syrup and other inclusions. I’m not about to turn down either type, but when I took one of these over to my born and raised South Carolinian neighbor and told her it was a type of praline she looked at me like I had lost my mind 😂.
These have walnuts, cranberries, and pistachios in the most buttery, sweet, soft coating you can imagine. I used the best Vermont maple syrup (thanks @themapleguild) and should probably go order my husband some more before he realizes I used it to make candy and he’s out of it for pancakes 🙃
💕Are you team traditional pecan or could you {yankee} swap it up?💕
🍬INGREDIENTS🍬
•Maple Syrup: 500 grams | 2 cups
•Sugar: 400 grams | 2 cups
•Heavy Cream: 224 grams | 1 cup
•Milk: 100 grams | 1/2 cup
•Salt: 2 grams | 0.25 tsp
•Butter: 113 grams | 1 stick
•Walnuts: 150 grams | 1.5 cups
•Pistachios: 100 grams | 1/2 cup
•Cranberries: 150 grams | 1 cup
•Vanilla: 3 grams | 3/4 tsp
🍬INSTRUCTIONS🍬
1.Combine the maple syrup, sugar, heavy cream, milk, salt, and butter in a saucepan and cook to 230F while stirring constantly.
2.Add walnuts, pistachios, and cranberries. Cook until 237F.
3.Turn off heat and add vanilla.
4.Cool undisturbed to 212F.
5.Stir vigorously until mixture stiffens and looks creamy, about 90 seconds.
6.Scoop on wax paper. Cool.
Store in an airtight container. Use as soon as possible. Pralines lose quality quickly in storage. (~4 days). Do not refrigerate or freeze.
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