Mardi Gras Pecan Pralines

The air in New Orleans during Mardi Gras carries this electric sweetness and I finally understood why when my grandmother showed me how to make pralines in her tiny kitchen off Jackson Square. She told me the secret lives in the patience of the sugar and the rhythm of your stirring arm.

My first batch turned into an enormous sticky puddle because I walked away at the wrong moment but the family still devoured every spoonful. Now I make them every Mardi Gras and watch people close their eyes when they take that first bite.

Ingredients

• Heavy cream: This creates that signature Southern creaminess you cannot replicate with milk
• Unsalted butter: Cut into pieces so it melts evenly into the sugar mixture
• Granulated sugar: Provides structure and the classic crystalline praline texture
• Light brown sugar: Adds deep caramel notes and helps prevent graininess
• Pecan halves: Toast them first if you want that extra nutty depth
• Vanilla extract: Pure vanilla makes all the difference in the final flavor
• Salt: Just a pinch balances all that sugar beautifully

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper before you start because once that sugar reaches temperature you have zero time to search for supplies

Combine the sugars:

Put both sugars, cream, butter, and salt in a heavy-bottomed saucepan over medium heat

Watch it bubble:

Stir constantly until everything melts together and the mixture comes to a rolling boil

Reach the sweet spot:

Attach your candy thermometer and keep stirring until you hit 238°F, which takes about 8 to 10 minutes

Add the good stuff:

Pull it from heat immediately and stir in vanilla and those pecans until they are coated

Work the magic:

Stir vigorously for 2 to 3 minutes until the mixture thickens into creamy perfection but still pours

Scoop quickly:

Drop spoonfuls onto your prepared sheet leaving space between each one

Let them set:

Wait about 20 minutes at room temperature until they are firm and ready to eat

Save

Last year I made triple batches and handed them out in little wax paper bags to neighbors who had never tried a real praline before. They are still talking about them.

Getting the Temperature Right

Candy making feels intimidating until you realize the thermometer does all the hard work. I learned the hard way that even five degrees can turn perfect pralines into hard candy.

Mastering the Stir

That final stirring phase is where the texture transforms completely. Stop too soon and they stay sticky but keep going and you will have the creamiest confection imaginable.

Serving and Storing

These pralines actually develop more flavor after sitting for a day which gives you the perfect excuse to make them ahead of time.

• Package them in colorful bags for Mardi Gras parties
• Tuck them into cookie boxes as unexpected gifts
• Keep a hidden stash for your afternoon coffee break

Save

There is something deeply satisfying about holding a warm, freshly set praline in your hand and knowing you made that magic happen.

Common Questions

→ What temperature should the sugar mixture reach?

The mixture should be heated to 238°F (114°C), known as the soft-ball stage, for proper consistency.

→ Can pecans be toasted before use?

Yes, lightly toasting pecans enhances their flavor and adds a pleasant crunch to the pralines.

→ How do I prevent the mixture from hardening too quickly?

If the mixture hardens before scooping, briefly reheat over low heat to loosen it without overheating.

→ What tools are essential for preparing these pralines?

A heavy-bottomed saucepan, candy thermometer, wooden spoon, baking sheet, and parchment paper are recommended.

→ How long can pralines be stored?

Store pralines at room temperature in an airtight container for up to one week to maintain freshness.