Mardi Gras Pecan Pralines Cream

The first time I attempted pralines, I stood over a bubbling pot of sugar and cream for forty five minutes, convinced something had gone terribly wrong. The mixture never seemed to thicken, my arm ached from stirring, and I nearly abandoned the whole endeavor for a box of store bought candies. Then suddenly, almost like magic, the glossy syrup transformed into a cloudy, thick masterpiece that set into perfect melt in your mouth pralines on the parchment paper. Now they are my most requested Mardi Gras treat, and I keep pecans stocked in my pantry year round just in case.

Last year I made three batches back to back because my sister claimed they were the only thing that made her Mardi Gras party complete. My kitchen smelled like buttered pecans for days, and I found myself sneaking just one more praline every time I walked past the cooling rack.

Ingredients

• 2 cups granulated sugar: The foundation that creates the signature crystalline texture
• 1 cup light brown sugar, packed: Adds depth and subtle molasses notes
• ¾ cup heavy cream: Essential for that creamy, luxurious consistency
• 4 tablespoons unsalted butter: Provides richness and helps the sugars caramelize beautifully
• 2 cups pecan halves: The star of the show, toast them first for extra flavor
• 1 teaspoon vanilla extract: Rounds out all that sweetness with warm floral notes
• Pinch of salt: Just enough to make all the flavors pop

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper before you start because once that sugar syrup is ready, you will need to move fast.

Combine the sugars and cream:

In a large heavy-bottomed saucepan, mix the granulated sugar, brown sugar, and heavy cream until well blended.

Begin the cooking process:

Place over medium heat and stir constantly until the sugars dissolve completely and the mixture starts to bubble around the edges.

Add the butter:

Stir in the butter until fully melted, then attach your candy thermometer if you have one.

Reach soft-ball stage:

Cook until the mixture hits 238°F (114°C), stirring frequently to prevent scorching, about 10 to 15 minutes.

Add the flavor and nuts:

Remove from heat immediately and stir in vanilla, salt, and pecan halves.

The crucial stirring phase:

Beat vigorously for 2 to 3 minutes until the mixture thickens, becomes creamy, and turns slightly opaque.

Drop and set:

Quickly spoon mounds onto the prepared baking sheet, leaving about 2 inches between each.

Let them cool:

Allow the pralines to set completely at room temperature for 20 to 30 minutes.

Save

My neighbor across the hall always knows when I am making pralines because the buttery, toasted pecan aroma drifts right under her door. She has learned to knock exactly when I am spooning them onto the baking sheet, and I always send her home with a wax paper bag full while they are still slightly warm.

Getting That Perfect Texture

The secret lies in knowing when to stop stirring after removing the mixture from heat. Too little stirring and they will be too soft, too much and they will become crumbly and dry. Watch for the moment the mixture turns from glossy and translucent to slightly opaque and creamy, about 2 to 3 minutes of vigorous stirring.

Pecan Preparation

Toasting your pecans beforehand makes a huge difference in the final flavor. Toss them in a dry skillet over medium heat for 3 to 4 minutes, shaking frequently, until fragrant and golden brown. Let them cool slightly before adding to the hot sugar mixture.

Serving and Storing

Pralines are best enjoyed within a few days when they are at their creamiest, though they will keep for up to a week in an airtight container. Layer them between sheets of wax paper to prevent sticking, and store at room temperature in a cool, dry place away from direct sunlight.

• Package them in decorative boxes or cellophane bags for thoughtful homemade gifts
• Crumbled pralines make an incredible topping for vanilla ice cream or bread pudding
• If they become too sticky, simply pop them in the refrigerator for 15 minutes to firm up

Save

Whether you are celebrating Mardi Gras or just craving something sweet and Southern, these pralines will transport you straight to a French Quarter balcony.

Common Questions

→ What temperature is best for cooking the praline mix?

The mixture should reach 238°F (114°C), known as the soft-ball stage, to achieve the ideal creamy texture.

→ Can pecans be toasted before adding?

Yes, toasting pecans in a dry skillet for 3-4 minutes enhances their flavor and adds depth to the final taste.

→ How should the pralines be cooled?

Drop spoonfuls onto parchment-lined sheets and allow them to cool at room temperature until completely set, about 20-30 minutes.

→ Is it possible to substitute different sugars?

Yes, using dark brown sugar instead of light brown sugar will add a richer molasses note to the pralines.

→ What is the best way to store these confections?

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