Mardi Gras Pecan Pralines Cream (Printable)
Rich and creamy pecan pralines bursting with toasted nuts and buttery flavor for a sweet indulgence.
# What You'll Need:
→ Dairy
01 - 1/2 cup heavy cream
02 - 4 tbsp unsalted butter, cut into pieces
→ Sugars
03 - 1 cup granulated sugar
04 - 1 cup light brown sugar, packed
→ Nuts
05 - 1 1/2 cups pecan halves
→ Flavorings
06 - 1 tsp pure vanilla extract
07 - Pinch of salt
# Directions:
01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, heavy cream, butter, and salt. Stir constantly until butter melts and mixture reaches a boil.
03 - Attach candy thermometer to pan. Continue cooking, stirring frequently, until mixture reaches 238°F (soft-ball stage), approximately 8-10 minutes.
04 - Remove from heat immediately. Stir in vanilla extract and pecan halves until evenly distributed.
05 - Stir vigorously for 2-3 minutes until mixture thickens and becomes creamy while remaining pourable.
06 - Working quickly, drop spoonfuls of mixture onto prepared baking sheet, spacing each praline apart.
07 - Allow pralines to cool at room temperature until completely set, approximately 20 minutes.
# Expert Advice:
01 -
- They are basically edible Southern hospitality, the kind of treat that makes people pause and ask what is in this
- The texture walks this perfect line between fudgy and creamy, with toasted pecans adding the most satisfying crunch throughout
02 -
- If the mixture hardens before you finish scooping, place the pan over very low heat briefly to loosen it again
- Humidity affects candy making significantly—rainy days can throw off your cooking time
03 -
- Use a wooden spoon rather than metal for stirring—it conducts less heat and gives you a better feel for the texture changes
- If you do not have a candy thermometer, test by dropping a small amount into cold water—it should form a soft ball that flattens when removed