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Twp dozen pieces

2 cups sugar

½ cup Steen’s cane syrup or light molasses

2 cups pecan halves

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4 tablespoons unsalted butter

1 tablespoon vanilla extract

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1. In a saucepan, combine sugar, cane syrup, pecans and ½ cup water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.

2. Remove saucepan from heat and immediately stir in butter, vanilla extract and spices. Allow mixture to cool for 10 minutes.

3. Carefully, using an electric mixer — or a standing mixer fitted with the paddle attachment — whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools. (It should still be warm.) The pecans will break up a bit.

4. Use a tablespoon-size cookie-dough scoop to drop mixture onto two baking sheets lined with parchment paper (12 pralines per sheet). Use a spatula to flatten each praline. Let cool completely and store in a tin, creating separate layers with wax paper.

Adapted by The New York Times from Elizabeth Choinski

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