Don't waste your pucker on some all day sucker

and don't try a toffee or cream...
I'll be singing that all day  now. Yesterday I spent the day in the kitchen making candies and baking for my annual Christmas tins. I've been making divinity for at least 15 years now, cranberry pistachio biscotti for about 5 and this is my second or third year making pralines. 

My maternal grandmother made divinity when I was a kid and I remember watching her make it in our kitchen one Christmas. Some years after I began making it I learned that my paternal great grandmother also made this confection so I guess it's in the genes. It's always been a favorite of mine though for some folks it's far too sweet. I'm a sucker for anything with vanilla and pecans.

Divinity

2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
2 large egg whites, at room temperature
1 teaspoon vanilla extract
1 cup pecans, chopped

Combine sugar, water, and corn syrup in a 3-quart saucepan; cook over medium heat, without stirring, to hard ball stage (260 degrees F, 125 C). It should boiling rapidly for about ten minutes to reach this temperature. Remove from heat.

Beat the egg whites in a large mixing bowl until stiff peaks form. Pour the hot sugar mixture in a very thin stream over egg whites, while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture begins to hold its shape (3 minutes). Stir in pecans and spread onto foil with a spatula, working quickly or it will set too soon and get lumpy. Let cool about an hour, cut into squares with a knife and then let stand at room temperature overnight before you transfer it into wax paper lined airtight containers.

Metal cookie tins make a perfect container. My sister, Heather, says this freezes well. Also, this is easier to make when it's less humid- you definitely want to avoid a rainy day if you are a beginner.

Pralines remind me of the  years I lived in Louisiana. I'm still not quite satisfied with my recipe but this is close enough that I'll continue to use it until I find a better one. Daniel was crazy about the divinity until I started making these and now the pralines are by far his favorite. I had papershell pecans from Grandma's tree in Alabama for many years and tiny sweet ones from my own trees in Carencro until I moved away.

Pralines

2 cups granulated sugar
1 cup buttermilk
1 teaspoon baking soda
1 pinch salt
2 tablespoons unsalted butter
2 cups pecan halves
1 teaspoon vanilla

Combine sugar, buttermilk and salt in a heavy bottom saucepan and cook over medium-high heat to 210 F on a candy thermometer, with occasional stirring. Add the butter and the nuts and continue to cook to 235 F on a candy thermometer. Remove from heat and stir in vanilla and baking soda (it will foam like crazy at this point). Stir continuously until the mixture begins to lose its glossiness and then drop by spoonfuls onto a silpat or waxed paper.

Cranberry Pistachio Biscotti

1/2 cup dried cranberries
1/2 cup boiling water
3 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
2 teaspoons vanilla
1/2 cup pistachios, coarsely chopped
1/4 cup sanding sugar

Preheat oven to 375 F. Place cranberries in a small bowl and add 1/2 cup boiling water, or enough to cover. Let stand until cranberries are plump, about 15 minutes. Drain and set aside. In a medium bowl, sift together flour, baking powder and salt; set aside. Line a baking sheet with parchment paper and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Add the dry ingredients, beating on low, until fully combined. Stir in the drained cranberries and pistachios.

Remove dough to a lightly floured surface. Divide in two. Roll each piece into a 2 x 18 inch long log and place on prepared baking sheet, leaving about 3 inches between logs. Flatten logs slightly with palm of hand. In a small bowl, lightly beat remaining egg. Brush logs with beaten egg and sprinkle with sanding sugar.

Bake for 25 minutes. Remove from oven and cool on a rack until warm to the touch, about 20 minutes. Place logs on a cutting board and cut crosswise on the diagonal into 3/4 inch pieces. Return biscotti to baking sheet, cut side down. Bake until biscotti are beginning to brown around the edges, about 12 minutes more. Transfer to wire racks to cool.