Classic Pralines

Ingredients

• 1.875 cups Powdered sugar (Original recipe specifies 1⅞ cups)
• 1 cup Maple syrup
• 0.5 cup Heavy cream
• 2 cups Hickory nuts or pecan meat, chopped (Ensure nuts are roughly chopped into small pieces)

Instructions

1. 1Measure out all ingredients. If using whole nuts, chop the hickory nuts or pecans into small, uniform pieces. Line a baking sheet with buttered parchment paper, or generously butter an 8x8 inch (20x20 cm) baking tin. Set aside.
2. 2In a heavy-bottomed saucepan, combine the powdered sugar, maple syrup, and heavy cream. Stir gently over medium heat until the sugar is fully dissolved, about 1-2 minutes. Once dissolved, increase heat to medium-high and bring the mixture to a boil without stirring. Allow it to boil until a candy thermometer reads 235-240°F (118-120°C), which is the soft ball stage. To test without a thermometer, drop a small amount into a cup of cold water; it should form a soft, pliable ball. This boiling process typically takes 10-15 minutes.
3. 3Immediately remove the saucepan from the heat. Let the mixture cool undisturbed for about 5 minutes. Do not stir during this cooling period. After cooling slightly, begin to beat the mixture vigorously with a wooden spoon or electric mixer until it becomes thick, opaque, and of a creamy consistency. This process can take 5-10 minutes, and the mixture will start to lose its glossy sheen and become duller.
4. 4Once the mixture reaches a creamy consistency, quickly stir in the chopped hickory nuts or pecans until evenly distributed.
5. 5Working quickly before the mixture sets, drop spoonfuls (about 1.5-2 tablespoons each) onto the buttered parchment paper, forming small, round piles. Alternatively, pour the entire mixture into the buttered 8x8 inch tin and spread evenly. Allow the pralines to cool completely and set for at least 30-60 minutes at room temperature. If using the tin method, once firm but still slightly pliable, use a sharp, buttered knife to cut the slab into squares.