White spots on pralines

My daughter and I have been trying everything to avoid those obnoxious white spots on pralines. She made some without vanilla (because she was out) and had no white spots!

I thought it might be the alcohol in the vanilla so I bought some pure vanilla and it helped. Then, I am wondering, I am dropping frozen pecans in my pralines. Could that be it. Could it be the thickness of the pan - a magnalite pan holding too much heat?

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That's an interesting observation. I don't think the vanilla has anything to do with it, but I could be wrong.


It may just be that you have been more diligent in avoiding sugar crystals. Sugar crystallization seems to be the real cause of the white spots on pralines.


You need to remember three important rules:

1. Don't let the candy mixture get too hot.
   
2. Don't let sugar crystals form on the sides of the pan. Wash it down with water and a pastry brush while cooking.
   
3. Stir gently and continually throughout the process.

If you follow those basic rules, you should reduce the amount of white spots that develop on your pralines.


Most people don't worry about them, so, if they taste good, don't you worry either. Just enjoy!

~Angie