Mardi Gras Pecan Pralines (Printable Version)
Rich, creamy buttery pecan confections that melt in your mouth. A classic New Orleans treat ready in 30 minutes.
# What You'll Need:
→ Sugars
01 - 1.5 cups granulated sugar
02 - 1.5 cups light brown sugar, packed
03 - 0.75 cup heavy cream
→ Fats & Flavorings
04 - 4 tablespoons unsalted butter
05 - 1 teaspoon pure vanilla extract
06 - 0.125 teaspoon salt
→ Nuts
07 - 2 cups pecan halves
# How to Make It:
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 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 8-10 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 2-3 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, approximately 30 minutes
08 - Once hardened, store in an airtight container at room temperature for up to 1 week
# Expert Insights:
01 -
- These pralines have this magical quality where they start melting the moment they touch your tongue, leaving you with this buttery pecan flavor that lingers in the best possible way.
- The recipe is surprisingly forgiving for a candy making endeavor I managed to rescue a batch even after getting distracted by a phone call.
02 -
- Humidity is the enemy of perfect pralines I once tried making these during a summer rainstorm and they refused to set properly.
- That moment when the mixture suddenly changes texture and loses its shine is your signal to start dropping them onto the sheets immediately any delay can result in a pot of hardened candy.
03 -
- When the weather is humid, cook the mixture to 240°F instead of 238°F to ensure they set properly Ive saved many summer batches with this simple adjustment.
- Keep a small bowl of ice water nearby to test the mixture drop a small amount in and if it forms a soft, pliable ball that flattens when pressed, youve reached the perfect stage.