Marcie Cherau, United Thank Offering Board Vice President, shares a sweet holiday treat from Savannah:
“Having moved to Savannah, Georgia, when I retired, my family became interested in some of the specialties of the region. A recipe they have enjoyed which we make for Thanksgiving and Christmas is Savannah Pralines.”
My child, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste. Know that wisdom is such to your soul; if you find it, you will find a future, and your hope will not be cut off. ~ Proverbs 24:13-14
Makes 8 – 10 pralines
- 1/2 stick butter
- 1 cup dark brown sugar
- 1 cup white sugar
- 3 tbsp Karo syrup
- 1/2 cup heavy whipping cream
- Dash salt
- 1 cup pecans( more if you prefer)
- 1 tsp. vanilla extract
Melt butter in heavy saucepan.
Stir in brown and white sugar, salt, whipping cream, and Karo syrup. Bring to a boil, then lower heat to medium-low. Cook 10 minutes, stirring constantly, making sure the mixture doesn’t burn.
Add pecans. Stir and cook 5 minutes more at same temperature. (Temperature will reach about 200° on candy thermometer.)
Remove pan from heat. Add vanilla and stir vigorously to blend.
Drop mixture by tablespoonfuls onto wax paper sprayed with vegetable oil. Allow to cool then store immediately in tins.
Submitted by: Marcie Cherau, United Thank Offering Board, Vice President
For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources
Tomorrow: Grandmother’s Chicken Tamales in Green Sauce