Perfect Creamy Southern Pecan Praline

1 Cup light brown sugar
1/2 Cup granulated sugar
1/2 cup heavy cream
4 Tbsp salted butter (half stick)
2 Tbsp water
1 1/2 cup pecans (halves, wholes whatever you got)
1 tsp vanilla

MUST USE CANDY THERMOMETER

In heavy saucepan, combine the light brown sugar, granulated sugar, cream, butter and water.  Place over med-high heat and stir CONSTANTLY until pralines reach 242ºF (softball stage).  Remove from heat and add pecans and vanilla to candy.  Stir vigorously with wooden spoon until candy cools and pecans remain suspended in candy -- about 2 minutes.  Spoon pralines onto parchment, wax paper or foil lined sheet pan and cool completely. (Cookie or ice cream scooper works pretty good.. spray it with Pam first).  Gotta move fast.

Chocolate Malted Cake

Chocolate Malted Cake

2 C malted milk powder

1 2/3 C  all purpose flour

3/4 C cocoa powder

1/2 tsp salt

2/4 tsp baking soda

3 eggs (large)
1 1/3 C  granulated sugar

2/3 c oil

2 tsp vanilla

1 1/3 C whole milk  ( I used equal parts heavy cream and 2% milk)

Preheat oven to 325F.

In  one bowl combine malt, flour, cocoa, salt, soda.  Whisk thoroughly to combine and aerate.

In stand mixing bowl cream eggs and sugar.  Add oil, vanilla mix thoroughly.  Add flour mixture a cup at a time until combined and smooth.

Bake 45 to 50 minutes
Makes two 8" round cake pans.


Vanilla Malt Icing  - basic butter cream icing with 3/4 cup of malt added.

Garnish/decorate with coarsely chopped chocolate malt balls.