Preparation:
Position a rack in the center of an oven and preheat the oven to 375
degrees. Cut aluminum foil into twelve 8-inch squares and grease with
butter or spray with vegetable cooking spray. Place 2 foil squares on a
baking sheet. Grease the outside bottoms and three-fourths of the way up
the sides of 2 custard cups or flat-bottomed 1/2-cup measuring cups.
In a bowl, stir together the flour and nuts; set aside.
In a small sauce pan, combine the corn syrup, the 1/2 cup butter and the
brown sugar. Bring to a boil over medium-high heat, stirring gently. Stir
in the flour and nuts, then remove from the heat. Drop 2 rounded
tablespoons of the mixture onto the center of each prepared foil square on
the baking sheet.
Bake for 7 minutes. The praline should have bubbled and spread out into 4-5
inch rounds. Remove from the oven and let cool on the sheets for 2 minutes.
Place 1 of the greased custard cups in the center of each praline circle.
Holding the cup in place, lift up the foil and gently mold the praline to
the outside of the cup.
Cool upside down for 3 minutes, then remove the greased cups. Let the
praline cups cool completely and then remove the foil. While the praline
cups are cooling, repeat with the remaining praline mixture, regreasing the
cups as necessary. If the praline mixture hardens, reheat gently over low
heat until softened. Makes 12 cups. (Will keep for 1 week in a tightly
covered container at room temperature. |
