Mardi Gras Pecan Pralines (Printer-friendly)
Rich, creamy southern pralines packed with toasted pecans and buttery sweetness.
# What You'll Need:
→ Dairy
01 - 1/2 cup heavy cream
02 - 4 tablespoons unsalted butter, cut into pieces
→ Sugars
03 - 1 cup granulated sugar
04 - 1 cup packed light brown sugar
→ Nuts
05 - 1 1/2 cups pecan halves
→ Flavorings
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
# How to Prepare:
01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, heavy cream, butter, and salt. Stir constantly until butter melts and mixture reaches a boil.
03 - Attach candy thermometer to pan. Continue cooking, stirring frequently, until mixture reaches 238°F (soft-ball stage), approximately 8–10 minutes.
04 - Remove from heat immediately. Stir in vanilla extract and pecan halves until evenly distributed.
05 - Stir vigorously for 2–3 minutes until mixture thickens and becomes creamy while remaining pourable.
06 - Working quickly, drop spoonfuls onto prepared baking sheet, spacing apart to prevent sticking.
07 - Allow pralines to cool at room temperature until completely set, approximately 20 minutes.
# Expert Advice:
01 -
- These pralines capture that authentic New Orleans magic without requiring hours of practice or fancy techniques
- The combination of creamy caramel and toasted pecans creates a texture that literally melts on your tongue
02 -
- Soft ball stage is non-negotiable and a candy thermometer eliminates all the guesswork
- If your pralines turn out grainy you probably stirred too early or let the temperature climb too high
03 -
- Humidity affects candy making so avoid making pralines on rainy days if possible
- Work in batches if you are new to this because the mixture sets up faster than you expect