Buttery brown sugar coating over toastes pecans and pepitas
Servings 12one-oz. servings
Prep Time 15mins
Cook Time 7mins
Setting Up 30mins
15 x 10 inch baking sheet
Heavy 3-quart saucepan
2tbsp.butter, cut into pieces
1/4cupheavy cream (can also use milk)
1cuplight brown sugar, packed
1tbsp.pure maple syrup or light agave syrup
1 1/2 cups pecan halves, lightly toasted
1/2cuppepitas, lightly toasted
dustingOptional-sea salt grinder for the top of the candy
Line your baking sheet with waxed paper and set aside.
Lightly toast pecans and pepitas in 350° F oven for about 5-7 minutes, or just beginning to brown and they smell fragrant and toasty. Set aside.
Place butter, brown sugar, cream, and maple syrup (or agave) in the heavy saucepan.
Heat to boiling over medium heat, stirring often. Continue to boil for about 5 minutes, or until the mixture reaches 234° F on the candy thermometer. Stir often.
Once the candy mixture reaches 234° F, remove it from the heat and stir in the vanilla, pecans and pepitas until the nuts are well coated. Continue to stir vigorously for about 2 minutes, to thicken the candy.
Turn mixture out onto the prepared baking sheet and spread out evenly into one large sheet.. (Note-if you like the idea of adding a little sea salt flair, now is the time to lightly dust the top of the candy with your favorite salt using a grinder.)
Allow the candy to sit for about 30 minutes or until firm. Break into smaller pieces and store in an air-tight container.
Can freeze the pralines in an airtight container, too.
If you would like to make these into round pralines, simply drop the candy mixture by the spoonful onto the waxed paper instead of spreading it out in one big sheet to be broken up later!