Yogurt Praline Nuts
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||1 Tablespoon (for greasing)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs) (Regular / Low Fat / Nonfat)|
|Vanilla extract||1⁄2 Teaspoon|
|Unsalted nuts||2 Cup (32 tbs) (Such As Pecan Or Walnut Halves Or Whole Blanched Almonds)|
To Make in Microwave: Do not double the recipe.
If you don't have a microwavesafe candy thermometer, fill a small bowl with ice water.
In a 3-quart microwavesafe bowl, stir together sugars, yogurt, and a dash of salt until smooth and brown sugar is free of lumps.
Insert thermometer and microwave, uncovered, on high (100%) for 5 to 8 minutes, without stirring, until mixture is caramel colored and boiling with large bubbles.
The thermometer should read 235°F. Or, spoon a drop of syrup into ice water.
In one minute it should be firm enough to snap but still slightly soft when chewed.
Stir in vanilla and nuts until coated.
Mixture will be very sticky and stiff.
Microwave on high (100%) for 1 to 2 minutes more, or until caramel has melted and nuts are coated.
To Make on Stove: In a medium saucepan, stir together sugars, yogurt, and a dash of salt.
Cook over moderate heat, without stirring, until the mixture reaches the soft ball stage, 235°F. on a candy thermometer, 8 to 10 minutes.
Remove from heat and stir in vanilla.
Quickly stir in nuts to coat.
Spread on a greased baking sheet, separating the nuts as much as possible.
They will become opaque as they cool.
When cool, break into pieces; you'll have some individual nuts and some clusters.
Store in covered container. (Nuts may be refrigerated up to 1 month or frozen.)