Creamy Bananas Foster Pecan Pralines
This creamy version of the classic has the texture of fudge but with a nutty twist and with banana flavoring mixed in. I use Diamond Nuts chopped pecans to add texture.
- 2 cups granulated sugar
- ¾ cup evaporated milk
- 2 tablespoons molasses
- 2 tablespoons light corn syrup
- ¼ cup unsalted butter
- 2 cups Diamond Nuts chopped pecans
- 1 teaspoon banana extract
- ¼ teaspoon ground cinnamon
In a medium saucepan over medium heat fitted with a candy thermometer, stir together the sugar, evaporated milk, molasses, corn syrup, butter and ¼ cup of water. Bring the mixture to a boil, stirring constantly so it doesn’t overflow, until thick syrup forms and the temperature reads 240ºF/ 115.5ºC (or soft ball stage).
Stir in the pecans and continue to cook, stirring frequently, until the temperature again reaches 240ºF (115.5ºC). Stir in the banana extract and cinnamon and remove the pot from heat.
Let sit until the mixture cools to 200ºF (93ºC). Line a baking sheet with wax paper and drop rounded tablespoons onto the paper, leaving about 3 inches between each mound, as the pralines will spread. Allow the pralines to set and cool completely and solidify, about 2 hours.
Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 11mg | Potassium: 86mg | Fiber: 1g | Sugar: 21g | Vitamin A: 95IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.3mg