New Orleans Pecan Pralines

About This Recipe

New Orleans pralines are creamy, fudge-like candies built from brown sugar, cream, butter, and a generous load of toasted pecans. Unlike the hard French original, the American Southern version is soft and melt-in-the-mouth, achieved by cooking the sugar to the soft-ball stage and then beating it until it just begins to crystallize. Dropped in mounds onto parchment, they set into glossy, sandy-textured rounds that shatter gently and dissolve sweetly. These pralines are a Crescent City institution, sold warm in French Quarter candy shops. Success hinges on a candy thermometer and on stirring at exactly the right moment, since beating too soon leaves them runny and too late makes them grainy and stiff.

Ingredients

Serves 18

• 1.5 cupslight brown sugar(packed)
• 0.5 cupgranulated sugar
• 0.5 cupheavy cream
• 4 tbspunsalted butter
• 2 cupspecan halves(toasted)
• 1 tspvanilla extract
• 0.25 tspsalt

Instructions

1. 1

   Toast the pecans

   Toast the pecan halves in a dry skillet or 350F oven 5-7 minutes until fragrant. Toasting deepens their flavor and ensures they stay crunchy in the soft candy.

   Watch closely, as pecans go from toasted to burnt quickly.

2. 2

   Combine the sugars

   In a heavy saucepan, stir together both sugars, cream, butter, and salt over medium heat until the sugars dissolve and the mixture comes to a gentle boil.

3. 3

   Cook to soft-ball stage

   Clip on a candy thermometer and cook, stirring occasionally, until the mixture reaches 236-240F, the soft-ball stage. This precise temperature is what gives pralines their signature creamy set.

   Do not rush; pulling off too early leaves them soupy.

4. 4

   Add pecans and vanilla

   Remove from the heat and stir in the toasted pecans and vanilla. The mixture will be glossy and very hot, so work carefully as you incorporate the nuts.

5. 5

   Beat to thicken

   Stir vigorously 2-3 minutes until the candy loses its sheen, thickens, and just starts to look opaque and grainy at the edges. This controlled crystallization sets the texture.

   Beat too long and it seizes; stop the moment it dulls.

6. 6

   Drop and set

   Working quickly, spoon mounds of the mixture onto parchment paper. Let the pralines cool and firm up undisturbed for about 20 minutes until set but still creamy inside.

Variations

• •

  Add a splash of bourbon with the vanilla for a boozy version.

• •

  Stir in a pinch of cinnamon or nutmeg for a spiced praline.

• •

  Use a mix of pecans and toasted coconut for texture.

• •

  Drizzle the cooled pralines with dark chocolate.

Storage

Store pralines in an airtight container in a single layer or separated by parchment, at room temperature, for up to 2 weeks. Keep them away from humidity, which softens the candy and can make it sticky.

Frequently Asked Questions