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Pralines

Posted By Diabetic Gourmet On In Chanukah Desserts,Chanukah Recipes,Christmas Dessert Recipes,Christmas Recipes,Cookie Recipes,Cookie Recipes for Chanukah,Diabetic Dessert Recipes,Diabetic Recipe Archive,Holiday and Special Occasions,Holiday Dessert Recipes,Snack Recipes,Valentine's Day Dessert Recipes,Valentine's Day Recipes | No Comments

Ingredients


Directions

  1. 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.
  2. 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:


Calories: 39.2
Fat: 3.89 grams
Sodium: 23.7 miligrams
Cholesterol: .134 miligrams
Protein: .531 grams
Carbohydrates: 1 grams

Diabetic Exchanges

1/2 Fat


Source: The Diabetic Dessert Cookbook