Pecan Pralines hints/advice
I can make some tastey Pralines but how do you keep them liquid until you can spoon them out onto a pan? I get about 2 out of 12 into the pan then they begin to QUICKLY thicken and set up. They look and taste exactly as my grandmother's used to. When I used to help her with them I remember that her kitchen was HOT as Hades. My kitchen is NOT as I am pre-menopausal, obese and love to cook. So, is it the kitchen temp? Or humidity? Or could I maintain a certain temp on the stove to keep it at soft ball stage a little longer or would that change the consistency maintaining heat longer? Any tips appreciated.
Cooking = Loving in SC