Mardi Gras Pecan Pralines Cream (Printable)

Rich creamy pecan confections ideal for festive Southern celebrations with buttery, melt-in textures.

# What You'll Need:

→ Sugars

01 - 2 cups granulated sugar
02 - 1 cup light brown sugar, packed

→ Dairy

03 - 3/4 cup heavy cream
04 - 4 tablespoons unsalted butter

→ Nuts

05 - 2 cups pecan halves

→ Flavorings

06 - 1 teaspoon vanilla extract

→ Optional

07 - Pinch of salt

# Directions:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a large, heavy-bottomed saucepan, combine granulated sugar, brown sugar, and heavy cream. Stir to blend thoroughly.
03 - Place pan over medium heat and stir constantly until sugars completely dissolve and mixture begins to bubble.
04 - Add butter to the hot mixture and stir until fully melted and incorporated.
05 - Attach candy thermometer to pan. Continue cooking, stirring frequently, until mixture reaches 238°F (soft-ball stage), approximately 10-15 minutes.
06 - Remove from heat immediately. Add vanilla extract, salt if using, and pecan halves. Stir vigorously for 2-3 minutes until mixture thickens to creamy consistency while remaining pourable.
07 - Working quickly, drop spoonfuls of mixture onto prepared baking sheet, spacing each praline about 2 inches apart.
08 - Allow pralines to cool completely at room temperature until fully set, approximately 20-30 minutes.
09 - Store finished pralines in an airtight container at room temperature for up to 1 week.

# Expert Advice:

01 -
  • The texture lands somewhere between fudge and caramel with that signature sandy crunch that makes pralines unforgettable
  • They come together in under 30 minutes but taste like you spent all day over a copper pot in the French Quarter
  • The recipe is remarkably forgiving once you understand the soft-ball stage, meaning you can actually relax and enjoy the process
02 -
  • Humidity is your enemy, making pralines on rainy days often results in sticky candy that refuses to set properly
  • The window between perfect pralines and grainy sugar is literally minutes, so have your parchment ready and work quickly once you remove the pan from heat
  • If your mixture seizes and turns into a hard lump, you can sometimes rescue it by adding a splash of cream and reheating gently
03 -
  • Toasting your pecans in a dry skillet for 3-4 minutes before adding them transforms the entire candy with this incredible nutty depth
  • If you don't have a candy thermometer, drop a small amount of mixture into cold water, it should form a soft ball that flattens when removed

Return