Mardi Gras Pecan Pralines (Printable Version)

Creamy confections with toasted pecans offering melt-in-your-mouth sweetness and rich Southern flavors.

# What You'll Need:

→ Sugars and Dairy

01 - 1½ cups granulated sugar
02 - 1½ cups light brown sugar, packed
03 - ¼ cup unsalted butter (½ stick)
04 - ½ cup heavy cream
05 - ¼ cup whole milk

→ Flavorings and Nuts

06 - 1 teaspoon vanilla extract
07 - 2 cups pecan halves, lightly toasted
08 - ¼ teaspoon salt

# Method:

01 - Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy removal of finished pralines.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, butter, heavy cream, milk, and salt. Stir constantly until the butter melts completely and the sugars dissolve into a smooth mixture.
03 - Attach a candy thermometer to the pan. Continue cooking, stirring occasionally, until the mixture reaches 236°F (soft ball stage), approximately 8–10 minutes. Monitor temperature carefully to achieve proper texture.
04 - Remove saucepan from heat immediately upon reaching temperature. Stir in vanilla extract and toasted pecans. Beat briskly with a wooden spoon for 2–3 minutes until mixture thickens and becomes creamy while remaining pourable.
05 - Work quickly and drop heaping tablespoons of the mixture onto prepared baking sheets, spacing each praline 2 inches apart to prevent them from sticking together as they set.
06 - Allow pralines to cool completely at room temperature for at least 20 minutes until firm and set to the touch. Do not refrigerate as this can affect texture.
07 - Transfer cooled pralines to an airtight container and store at room temperature for up to 1 week. Keep away from moisture and heat to maintain quality.

# Chef's Tips:

01 -
  • These pralines strike that magical balance between crunchy pecans and a creamy, melt in your mouth candy coating that dissolves slowly on your tongue
  • They come together in under 30 minutes but taste like something from a French Quarter candy shop, making you look like a kitchen wizard
02 -
  • Humidity affects candy making dramatically. On rainy days, your pralines might take longer to set or turn out stickier than usual
  • The stirring phase after removing from heat is when the magic happens. Under stir and they stay gooey. Over stir and they turn into a solid mass you cannot scoop
03 -
  • If your mixture hardens before you finish scooping, stir in 1 tablespoon of warm milk to loosen it back up
  • Use a wooden spoon rather than metal. Wood does not conduct heat as quickly, giving you more control

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