• Tuesday, May 5, 2020 2:11pm
  • Life


1 cup heavy cream

3 cups brown sugar packed

¼ teaspoon cream of tartar

pinch of salt

4 Tablespoons butter

1 teaspoon vanilla

3 cups pecans

Mix heavy cream, brown sugar, cream of tartar, and salt in a heavy sauce pan.

Cook over medium to medium high heat, stirring constantly. Bring to boil and let it reach 240 degrees.

Remove from heat, add vanilla and butter. Stir constantly until it cools and thickens, this may take an hour. It will start to form a little film when you stop for a bit, it will be less glossy, and begin thickening. When you start seeing the bottom of the pan as you stir, it is starting to get there.

Add the pecans right before you start dishing the pralines. I use a scoop, you can make them big or small. Put them on a cookie sheet lined with parchment paper.

Let them set until they are firm.

• Recipe by Sonna Ryan, co-owner of the BBQ Joint in Oak Harbor.