Description
Creamy, buttery, melt-in-your-mouth New Orleans pecan pralines, steeped in Creole tradition and Southern charm. A classic candy with rich history and irresistible flavor.
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups pecan halves (toasted)
Instructions
- Line a baking sheet with parchment or wax paper and set aside. Toast pecans at 350°F for 5–7 minutes until fragrant.
- In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, heavy cream, and butter. Stir continuously until sugars dissolve.
- Attach a candy thermometer and bring the mixture to a boil without stirring. Cook until it reaches 235–240°F (soft-ball stage), about 8–12 minutes.
- Remove from heat, add vanilla extract and toasted pecans. Stir vigorously for 2–3 minutes as mixture thickens.
- Quickly spoon mixture onto prepared baking sheet in round drops.
- Let cool at room temperature for 20–30 minutes until firm to the touch.
Notes
If pralines remain sticky after cooling, they likely didn’t reach the correct temperature. Always use a candy thermometer and avoid making them on humid days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 praline
- Calories: 200
- Sugar: 20g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pecan pralines, New Orleans, candy, Southern dessert, Creole sweets