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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 60 |
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this is another recipe that is on my holiday list... along with regular pralines... I don't know where this recipe came from Ingredients:
1-1/2 cups granulated sugar |
1-1/2 cups packed brown sugar |
1 cup half-and-half or light cream |
3 tablespoons butter |
2 cup lightly salted roasted cashews |
1 cup flaked coconut, toasted |
Directions:
1. 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. 2. Remove saucepan from heat. Add butter, but do not stir. Cool, without stirring, to 150 degree F (about 30 minutes).
3. 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. 4. Working quickly, drop candy by spoonfuls onto waxed paper. Let stand until firm. Store tightly covered for up to 1 week. Makes about 60 candies.
5. Toasting Coconut
6. 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 doesn't burn.
7. Note
8. A saucepan with a smaller diameter will not allow the proper evaporation needed in candy making.
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