This is one of my favorite recipes. My mom usually makes it around Christmas. It is pronounced "gra-lay". A friend recently told me that she knew someone whose family made it all the time and even named their dog Gralee, although they spelled it gralet.
This was the first time that I made gralee by myself. Ok, I DID have to call mom once while making it. Mine came out more like praline pieces, but everyone seemed to enjoy it. Mom is right about this one - once you start eating these, you can't stop!
Recipe:
2 cups white sugar
2/3 cup evaporated milk
2 Tbsp. dark cane or corn syrup (I used corn syrup)
1/2 tsp. vanilla
4 cups pecan halves (roast these first - I didn't and had to cook them longer)
3 Tbsp. butter
pinch of salt
Cook sugar, milk, corn syrup, and salt to the soft ball stage (235 degree F) . Add butter, vanilla, and pecans. Continue cooking and stirring until pecans have a slightly roasted flavor. Remove from heat and stir until pecan halves separate. Place in a single layer on waxed paper to cool. Makes approximately 6 cups.
Note: I love this candy thermometer from The Pampered Chef. It is digital and works for meat and candy. There is an alert when it reaches the temperature for the chosen meat or candy stage.
3 comments:
Awesome... you made Gralee. Now, you just need to make me some Dulac pralines and mail them to me!!!
I can testify from personal experience that these "Sugared pecans" are absolutely delicious and addictive in equal order! Thanks for the recipe --- I'm going to make Gralee for Christmas.
BETTY
Sweets are divine, but I would love to see a real "native" recipe for grillades. Please, please, please!
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