1.5 cups sugar
2/4 c light brown sugar, packed
1 c milk
¾ stick butter
1.5 c pecans
Combine all ingredients, bring to soft-ball stage (238-240), remove from heat and stir until cool and thickened. Spoon out onto buttered wax paper or foil.
1 egg white
½ c brown sugar
1 tbsp praline liqueur
1 tsp ground cinnamon
½ tsp vanilla extract
½ tsp butter extract
1/8 tsp salt
2 c pecan halves
Preheat oven to 225. In a medium bowl, beat egg white until soft peaks form. Fold in other ingredients, followed by the pecans. Bake 1 hour in a single layer on a greased nonstick 10X15 jellyroll pan. Spread on aluminum foil to cool.
Break praline into
1/3 cup of smaller pieces by lightly pounding and rolling with a rolling pin.
1/4 cup sugar
2 tablespoons water
2 large egg whites at room temperature for 30 minutes
1/2 cup chilled heavy cream
2 tablespoons Cognac or Armagnac
Tear off 2 (3-inch-wide) strips of foil and wrap each tightly around outside of a ramekin, forming a collar that extends at least 1 inch above rim. Tape overlapping ends together.
Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, until thermometer registers 238 to 242°F (soft-ball stage), 3 to 5 minutes.
While syrup boils, beat egg whites with a pinch of salt in a bowl using an electric mixer at medium speed until foamy. Increase speed to high, then add hot syrup in a slow stream (avoid beaters and side of bowl), beating constantly, and continue to beat until meringue holds stiff glossy peaks and is cooled to room temperature, about 5 minutes. Fold praline into meringue.
Whisk cream with Cognac in another bowl until it holds soft peaks, then fold into meringue gently but thoroughly. Spoon mixture into ramekins and freeze, loosely covered with plastic wrap, until firm, 2 to 3 hours. Remove foil collars before serving.
Makes 2 servings.