- Active Time 15m
- Total Time 45m
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 the 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 degrees 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 the 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 Publisher. All rights reserved.
nutrition information per serving
113 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 1mg sodium; 22g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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