Mardi Gras Pecan Pralines Cream (Printable View)
Buttery, creamy pralines packed with toasted pecans, a Southern indulgence perfect for celebrations.
# 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 light brown sugar, packed
→ Nuts
05 - 1 1/2 cups pecan halves
→ Flavorings
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
# Cooking Steps:
01 - Line a baking sheet with parchment paper and set aside.
02 - In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, heavy cream, butter, and salt. Stir constantly until the butter melts and the mixture comes to a boil.
03 - Attach a candy thermometer to the side of the pan. Continue cooking, stirring frequently, until the mixture reaches 238°F (soft-ball stage), about 8–10 minutes.
04 - Remove from heat and stir in the vanilla extract and pecan halves until evenly distributed.
05 - Continue stirring vigorously for about 2–3 minutes, until the mixture thickens and becomes creamy but is still pourable.
06 - Quickly drop spoonfuls of the mixture onto the prepared baking sheet, spacing them apart to prevent sticking.
07 - Let pralines cool at room temperature until set, about 20 minutes.
# Expert Tips:
01 -
- The texture walks this perfect line between fudgy and crystalline that keeps you reaching for just one more
- They come together in under thirty minutes but taste like something from a French Quarter candy shop
02 -
- Humidity affects this recipe dramatically, so rainy days might require slightly longer cooking time
- The stirring step after removing from heat is what creates the creamy texture instead of a hard candy
03 -
- Use a wooden spoon for stirring, as metal can get too hot and affect the sugar crystallization
- Work quickly once the mixture thickens, or have a helper ready to scoop while you stir