Coconut Cashew Pralines
- Butter the sides of a 2-quart heavy saucepan about 7 inches in diameter.** In saucepan combine granulated sugar, brown sugar, and half-and-half. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate steady rate, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage (16 to 18 minutes).
- Remove saucepan from heat. Add butter, but do not stir. Cool, without stirring, to 150 degree F (about 30 minutes).
- Remove thermometer from saucepan. Stir in cashews and coconut. Beat vigorously with a clean wooden spoon until mixture just begins to thicken but is still glossy (about 3 minutes).
- Working quickly, drop candy by spoonfuls onto parchment or waxed paper. Let stand until firm. Store tightly covered for up to 1 week. Makes about 60 candies.
From the Test Kitchen
Spread the coconut in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 8 minutes or until light golden brown, watching carefully and stirring once or twice so the coconut doesnt burn.
A saucepan with a smaller diameter will not allow the proper evaporation needed in candy making.
Nutrition Facts (Coconut Cashew Pralines)
- Per serving:
- 83 kcal ,
- 4 g fat
- (2 g sat. fat ,
- 3 mg chol. ,
- 23 mg sodium ,
- 12 g carb. ,
- 0 g fiber ,
- 1 g pro.