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Maple-Walnut Pralines

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  about 2 dozen pralines
Maple syrup gives new inspiration to this Louisiana classic.

Make Ahead Tip: Store in an airtight container, with wax paper between each layer, in a cool, dry place for up to 1 week.
1 cup  pure maple syrup preferably dark amber
1 cup  packed light brown sugar
1/2 cup  granulated sugar
1 cup  chopped walnuts
Line two baking sheets with wax paper or aluminum foil. Combine maple syrup, brown sugar and granulated sugar in a heavy medium saucepan; heat over medium heat, stirring occasionally, until the sugar has dissolved. Clip a candy thermometer to the pan and cook, without stirring, until the syrup reaches 250°F and is at hard-ball stage (when a bit of syrup dropped into ice water forms a hard ball). This will take 5 to 7 minutes. Remove from the heat and stir in walnuts.

Working quickly, drop the mixture by heaping tablespoonfuls onto the prepared baking sheets. (If the mixture hardens, return the pan to low heat and stir until smooth). Let the pralines stand, uncovered, at room temperature until firm, about 30 minutes. Carefully lift the pralines from the wax paper or foil.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   about 2 dozen pralines
Calories: 113
Fat. Total: 3g
Protein: 1g
Carbohydrates, Total: 22g
Sodium: 1mg
% Cal. from Fat: 24%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Evelyn, IA Reviewed: 02/15/2010
Mardi Gras!
I made these yesterday in anticipation of a MardiGras dinner with friends.Actually the second time I've made them. Both times I found them very easy to make and taste great. I did add about 1 1/2 tsps. butter at the end before spooning onto the cookiesheets. Be sure to butter your waxed paper or foil then they just slide off. Don't try substituting the syrup with the cheap stuff - get a good quality maple syrup.
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