Coconut Cashew Pralines

This homemade candy, which is nice at Christmas, is quick to prepare.

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  • Makes: 60 servings
  • Makes: 60 candies
  • Prep: 15 mins
  • Cool: 30 mins
  • Cook: 21 mins

Coconut Cashew Pralines

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Directions

  1. 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).
  2. Remove saucepan from heat. Add butter, but do not stir. Cool, without stirring, to 150 degree F (about 30 minutes).
  3. 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).
  4. 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

*Toasting Coconut:

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.

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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.
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