Mardi Gras Pecan Pralines Cream

The kitchen smelled like caramelized sugar and butter, that unmistakable perfume that signals something wonderful is happening on the stove. My grandmother swore the secret was patience and a heavy copper pot, but honestly I think it was mostly about knowing exactly when to pull the mixture off the heat. These pralines became my Mardi Gras tradition after one magical Fat Tuesday when I accidentally made triple the batch and had to distribute them to everyone in my apartment building.

Last year I made these while watching The Princess and the Frog, completely forgetting I was supposed to be timing the temperature. The thermometer caught 238°F exactly when Tiana sang her big number, and I took that as cosmic confirmation. Now I cannot make pralines without humming that song and thinking about dreams coming true in the most unexpected ways.

Ingredients

• 2 cups granulated sugar: The foundation that creates that signature crystalline structure as it cools
• 1 cup light brown sugar, packed: Adds subtle molasses notes and helps achieve that gorgeous amber color
• ¾ cup heavy cream: Creates the creamy mouthfeel that distinguishes these from brittle or hard candies
• 4 tablespoons unsalted butter: Adds richness and helps the sugar mixture smooth out as it transforms
• 2 cups pecan halves: Toasted if you are feeling ambitious, these provide the classic Southern crunch throughout
• 1 teaspoon vanilla extract: Pure extract please, this floral note balances all that sugar beautifully
• Pinch of salt: Optional but recommended, it makes everything taste more like itself

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper before you start, because once this mixture is ready, you cannot pause to hunt for supplies

Combine the sugars and cream:

In a heavy-bottomed saucepan over medium heat, stir granulated sugar, brown sugar, and heavy cream until the sugars dissolve and bubbles appear

Add the butter:

Drop in the butter and keep stirring until it melts completely into the bubbling sugar mixture

Watch the temperature:

Cook until reaching 238°F (soft-ball stage), about 10-15 minutes of frequent stirring and watching

Work quickly now:

Remove from heat and immediately stir in vanilla, salt if using, and pecans for 2-3 minutes until thickened and creamy but still pourable

Scoop and set:

Drop spoonfuls onto the prepared baking sheet, spacing them about 2 inches apart, and let cool completely for 20-30 minutes

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My friend Sarah tried these once and immediately demanded the recipe, then proceeded to make them for every single holiday gathering for three years straight. Something about that combination of cream and pecans feels like celebration in candy form, little buttery gems that somehow manage to taste like home even if you have never been to New Orleans.

Getting The Texture Right

The soft-ball stage sounds intimidating but your thermometer does the heavy lifting. If you do not have one, drop a spoonful into cold water and it should form a soft ball that flattens between your fingers. That moment when the mixture starts losing its gloss and turning slightly opaque means you are right on track.

Making Them Your Own

Dark brown sugar creates a deeper, more molasses-forward version that is absolutely worth trying. Some people add a pinch of cayenne or cinnamon for unexpected warmth. I have even seen chocolate versions that swap some cocoa powder for sugar, though purists might call it heresy.

Serving And Storing

These pralines develop their best flavor after sitting for a day, if you can manage to not eat them all immediately. They pair exceptionally well with chicory coffee or a glass of sweet dessert wine. The slight crunch gives way to that creamy center in a way that makes people reach for seconds.

• Layer between parchment paper if storing longer than a few days
• Room temperature is best, the refrigerator affects that perfect texture
• They make excellent gifts packed in decorative tins with wax paper between layers

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There is something deeply satisfying about making candy, like you are performing kitchen alchemy that transforms simple ingredients into something magical. These pralines carry centuries of Southern tradition in every bite.

Recipe FAQs

→ What makes these pralines creamy?

The combination of heavy cream and butter added during cooking creates a rich, smooth texture that makes these pralines creamy and luscious.

→ How can I toast pecans for enhanced flavor?

Toast pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant, before mixing them into the praline base.

→ What is the soft-ball stage and why is it important?

The soft-ball stage, around 238°F (114°C), ensures the sugar mixture reaches the right consistency for creamy, melt-in-your-mouth pralines without becoming too hard.

→ Can I use substitutes for light brown sugar?

Dark brown sugar can be used to add a deeper molasses flavor, enriching the overall taste of the pralines.

→ How should pralines be stored to maintain freshness?

Store pralines in an airtight container at room temperature for up to one week to keep their texture and flavor intact.

→ What pairs well with these pralines?

They pair beautifully with chicory coffee or a sweet dessert wine, complementing the pralines’ rich, nutty flavors.