Pralines
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.
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
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1
Line two large baking sheets with parchment paper or silicone mats and set aside.
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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.
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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.
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4
Remove from heat and let stand without stirring for 5 minutes, allowing the temperature to drop to about 220°F.
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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.
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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.
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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.