Pralines

Name: Pralines
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24 servings
Cuisine: Cajun
Ingredients: 2 cups pecan halves, toasted; 1 1/2 cups granulated sugar; 1 1/2 cups packed light brown sugar; 1 cup heavy cream; 4 tbsp unsalted butter; 1 tsp pure vanilla extract; 1/2 tsp salt

Classic New Orleans pralines made with toasted pecans suspended in a rich brown sugar and cream candy. These melt-in-your-mouth patties are a signature Cajun confection.

35 minMediumServes 24200 cal/serving

CajunDessertStovetopVegetarianLow CarbGluten-FreeEgg-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups pecan halves, toasted
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
1 cup heavy cream
4 tbsp unsalted butter
1 tsp pure vanilla extract
1/2 tsp salt

Instructions

1

Line two large baking sheets with parchment paper or silicone mats and set aside.
2

In a heavy-bottomed 3-quart saucepan, combine 1 1/2 cups granulated sugar, 1 1/2 cups packed light brown sugar, 1 cup heavy cream, 4 tbsp unsalted butter, and 1/2 tsp salt. Stir over medium heat until sugars dissolve.
3

Clip a candy thermometer to the pan. Bring the mixture to a boil without stirring, cooking until it reaches 236°F to 238°F (soft-ball stage), about 15 to 18 minutes.
4

Remove from heat and let stand without stirring for 5 minutes, allowing the temperature to drop to about 220°F.
5

Add 1 tsp pure vanilla extract and 2 cups toasted pecan halves. Stir vigorously with a wooden spoon until the mixture thickens and begins to look creamy and opaque, about 2 to 4 minutes.
6

Working quickly, drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart. If the candy stiffens in the pot before you finish, briefly reheat over low heat while stirring.
7

Let the pralines cool completely at room temperature until set and firm, about 20 minutes. Store in an airtight container at room temperature for up to 1 week.

Questions

Can I make Pralines dairy-free?

Yes. The dairy in this entry is 1 cup heavy cream, 4 tbsp unsalted butter. Swap the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Pralines keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Pralines?

Yes. As written it serves 24. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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