"South of the Mason Dixon pralines are stuffed full of pecans, butter, corn syrup, and sugar. Yankee pralines are made with maple syrup and other inclusions. I’m not about to turn down either type, but when I took one of these over to my born and raised South Carolinian neighbor and told her it was a type of praline she looked at me like I had lost my mind 😂.
These have walnuts, cranberries, and pistachios in the most buttery, sweet, soft coating you can imagine. I used the best Vermont maple syrup and should probably go order my husband some more before he realizes I used it to make candy and he’s out of it for pancakes 🙃"
Yankee Pralines
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- Recipe Card
Prep time: 15mins
Cook time: 45mins
Serves or Makes: 18
Recipe Card
ingredients
- 500 gram Maple syrup
- 400 gram Sugar
- 224 grams Heavy cream
- 100 gram Milk
- 2 gram Salt
- 113 gram Butter
- 150 gram Walnuts
- 100 gram Pistachios
- 150 gram Cranberries
- 3 gram Vanilla
Method
Step 1
Coarsely chop walnuts and pistachios. Set aside.
Step 2
Combine the maple syrup, sugar, heavy cream, milk, salt, and butter in a saucepan and cook to 230F while stirring constantly.
Step 3
Add walnuts, pistachios, and cranberries. Cook until 237F.
Step 4
Turn off heat and add vanilla.
Step 5
Cool undisturbed to 212F.
Step 6
Stir vigorously until mixture stiffens and looks creamy, about 90 seconds.
Step 7
Scoop on wax paper. Cool.
Step 8
Store in an airtight container. Use as soon as possible. Pralines lose quality quickly in storage. (~4 days). Do not refrigerate or freeze.