Pralines

About This Recipe

New Orleans pralines are a soft, fudge-like confection of pecans suspended in a caramelized brown-sugar and cream candy. Unlike the brittle French version, the Creole praline is rich and creamy, set into flat patties that melt on the tongue. The trick is cooking the sugar syrup precisely to the soft-ball stage, then beating it until it loses its gloss and begins to thicken so the candy sets with a smooth, sandy texture rather than a hard crystalline one. Pecans, native to the Gulf South, give the candy its buttery crunch. Sold for generations on the streets of the French Quarter, pralines remain one of Louisiana's most iconic sweets and make an easy, impressive homemade gift.

Ingredients

Serves 24

• 1.5 cupsgranulated sugar
• 1.5 cupspacked light brown sugar
• 0.5 cupheavy cream
• 0.5 cupwhole milk
• 4 tbspunsalted butter
• 2 cupspecan halves
• 1 tspvanilla extract
• 0.25 tspsalt

Instructions

1. 1

   Prep the surface

   Line two baking sheets with parchment paper and set them nearby. Pralines set fast once beaten, so have everything ready before you start cooking.

2. 2

   Combine sugars and dairy

   In a heavy saucepan over medium heat, stir together the granulated sugar, brown sugar, cream, milk, and butter until the butter melts and the sugar dissolves.

   A heavy-bottomed pan prevents scorching and gives even heat.

3. 3

   Cook to soft-ball stage

   Clip on a candy thermometer and cook, stirring occasionally, until the mixture reaches 236-240F (soft-ball stage), about 8-10 minutes. Maintain a steady simmer, not a hard boil.

   Test by dropping syrup into cold water; it should form a soft, pliable ball.

4. 4

   Add pecans

   Stir in the pecan halves, salt, and vanilla, then remove the pan from the heat immediately to stop the cooking.

5. 5

   Beat until thickened

   Beat the mixture with a wooden spoon for 2-4 minutes until it loses its sheen, thickens slightly, and the pecans stay suspended rather than sinking.

   Stop beating the moment it turns matte and creamy or it will harden in the pan.

6. 6

   Drop and shape

   Working quickly, spoon tablespoon-sized mounds onto the parchment, spreading each into a 2-inch patty.

7. 7

   Cool and set

   Let the pralines sit at room temperature for 20-30 minutes until firm and no longer tacky, then peel from the parchment.

Variations

• •

  Add a tablespoon of bourbon with the vanilla for boozy pralines.

• •

  Sprinkle flaky sea salt on top before they set.

• •

  Stir in a pinch of cinnamon for a spiced version.

• •

  Use a mix of pecans and toasted coconut.

Storage

Store in an airtight container at room temperature for up to two weeks, separating layers with wax paper.

Frequently Asked Questions