Creole Pecan Pralines
Brown sugar, cream and Louisiana pecans cooked to the soft-ball stage and dropped into creamy, crumbly discs.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Heavy saucepan
- •Candy thermometer
- •Parchment paper
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9
- carbs
- 24
- protein
- 1
- calories
- 180
Instructions
- 1
Line two sheet pans with parchment paper. Place them right next to the stovetop.
- 2
Put both sugars, the cream, butter, and salt in a heavy saucepan over medium heat. Stir until dissolved.
- 3
Clip on a thermometer. Cook without stirring until it reaches 236°F (113°C), the soft-ball stage.
- 4
Remove from the heat, then add the pecans and vanilla. Beat with a wooden spoon for about 2 minutes until thick and no longer shiny.
- 5
Work fast and drop tablespoons of the mixture onto the parchment paper.
- 6
Let them set at room temperature for 30 minutes before lifting them off.
Chef's tips
Avoid making pralines on humid days because the sugar will absorb moisture and will not set. Stop stirring the moment the shine disappears.
Storage
Store in an airtight tin between parchment for up to 2 weeks.
Reheating
Not applicable; do not refrigerate, which makes them sticky.
Common mistakes to avoid
- •Removing the pan from the heat before it reaches 236°F.
- •Beating for too long, which makes the candy grainy and hard to spoon out.
- •Cooking them on a humid or rainy day.
Serving suggestions
Cooked Creole Pecan Pralines?
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