Maple-Nut Pralines

December 12, 2008

Maple-Nit Pralines

2 cups pure maple syrup

1 cup heavy cream

1 tablespoon unsalted butter

1 cup walnuts, chopped

1 cup pecans, chopped

1/2 tsp ground nutmeg

In a heavy saucepan over medium heat, stir together the maple syrup and the 1 cup cream.  Clip a candy thermometer onto the side of the pan.  Boil until the thermometer registers 238 degrees F, about 15 minutes.

Remove from the heat and let cool to 220 degrees F, about 5 minutes.

Add the butter and stir just until melted and the mixture is creamy, about 1 minute.  Stir in the walnuts, pecans and nutmeg.  Immediately, using a tablespoon, scoop up spoonfuls of the mixture and drop onto a oil baking sheets, spacing evenly.  (If it become too dry to scoop, add 2 tablespoons of cream and stir over low heat until melted.)

Let cool completely.  Store in an airtight container at room temperature for up to 3 weeks.

Makes 2 1/2 dozen

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