- Butter the sides of a heavy 2-quart saucepan. In the saucepan combine brown sugar and cream. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 20 to 25 minutes.
- Remove saucepan from heat. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove candy thermometer from pan. Immediately stir in nuts and maple flavoring. Beat vigorously with the wooden spoon until candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.
- Quickly drop the candy from a teaspoon onto a baking sheet lined with parchment or waxed paper. If the candy becomes too stiff to drop easily from the spoon, stir in a few drops of hot water. Store tightly covered. Makes about 24 pralines.
From the Test Kitchen
Up to 3 days ahead, prepare pralines. Store at room temperature in a tightly covered container.
Nutrition Facts (Maple-Walnut Pralines)
- Per serving:
- 124 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 6 mg chol.,
- 22 mg sodium,
- 19 g carb.,
- 0 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet