Candy: Pralines by Connie

posted by Connie 12-09-101 12:41 PM

the Diabetic Gourmet

2 cups Isomalt
1 teaspoon baking soda
1 cup buttermilk
Pinch of salt or salt substitute
2 tablespoons margarine
2-1/3 cups pecan halves
64 perfect pecan halves (unbroken)

In a large kettle (about 8 quarts), combine Isomalt, baking soda, buttermilk and salt or salt substitute. Cook over high heat 5 minutes, being sure to stir frequently and to scrape bottom and crevices of kettle. Cook to 234 degrees F. on a candy thermometer. Remove from heat.

Add margarine and 2-1/3 cups pecan halves. Cook stirring continuously to soft ball stage. Remove and let stand just a minute or two. Then with a spoon, beat until thickened and creamy. Immediately drop by 2" tablespoonfuls onto waxed paper or a cookie sheet. Dot with perfect pecans. Press pecan into each piece of candy.

Nutritional Information Per Serving: Yield: 64 Pieces - Serving = 1 Piece

Calories: 39.2; Fat: 3.89 grams; Carbohydrates: 1.13 grams; Protein: .531 grams; Sodium: 23.7 mg; Cholesterol: .134 mg

Diabetic Exchanges: 1/2 Fat

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