Mardi Gras Pecan Pralines (Print version)

Rich buttery pecan candies with creamy caramel center. A traditional New Orleans treat that melts in your mouth.

# What you need:

→ Sugars

01 - 1 1/2 cups granulated sugar
02 - 1 1/2 cups light brown sugar, packed
03 - 3/4 cup heavy cream

→ Fats & Flavorings

04 - 4 tablespoons unsalted butter
05 - 1 teaspoon pure vanilla extract
06 - 1/8 teaspoon salt

→ Nuts

07 - 2 cups pecan halves

# Directions:

01 - Line two large baking sheets with parchment paper or silicone mats
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, heavy cream, and butter. Stir constantly until the butter melts and mixture comes to a boil
03 - Attach a candy thermometer to the pan. Continue stirring and cook until the mixture reaches 238°F (soft ball stage), approximately 8 to 10 minutes
04 - Remove the pan from heat. Add vanilla extract and salt. Stir in pecan halves
05 - Beat the mixture vigorously with a wooden spoon for 2 to 3 minutes, until it thickens and becomes creamy but still pourable
06 - Quickly drop heaping tablespoons of the praline mixture onto the prepared baking sheets, spacing them apart
07 - Allow the pralines to cool and set completely at room temperature for approximately 30 minutes
08 - Once hardened, store in an airtight container at room temperature for up to 1 week

# Expert advice:

01 -
  • These pralines set with the perfect snap-then-melt texture that even my praline-skeptic brother admits is irresistible.
  • The recipe is surprisingly forgiving if your timing is slightly off, which saved me countless times when cooking while distracted by good conversation.
02 -
  • Humidity is the sworn enemy of perfect pralines - I ruined an entire batch making these during a summer thunderstorm before learning to run the air conditioning when cooking them on muggy days.
  • That vigorous beating after removing from heat isnt just busywork, its crucial chemistry that creates the unique texture between candy and cookie that makes pralines special.
03 -
  • The moment when the mixture begins to look slightly dull rather than glossy after beating is your signal to start scooping immediately - wait even 30 seconds too long and youll have praline crumbles instead of perfect discs.
  • Keep a cup of hot water nearby to dip your spoon between scoops if the mixture starts setting too quickly, which will clean and warm your utensil for smoother portioning.

Return