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

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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.

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Questions

What is 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. This reference files it under Cajun dessert: made on the stovetop, rated medium and about 35 minutes start to finish.

What internal temperature should Pralines reach?

For Pralines, the target internal temperature is 236 F (about 115 C), given in step 3. A probe thermometer removes the guesswork. The target internal temperature is 238 F (about 115 C), given in step 3. A probe thermometer removes the guesswork. Step 4 reads: "Remove from heat and let stand without stirring for 5 minutes, allowing the temperature to drop to about 220°F." That is about 105 C.

What equipment do I need for Pralines?

Beyond a knife and a board, the method uses a probe thermometer (step 3), a sheet pan (step 1) and parchment paper (step 1).

Is there a substitute for brown sugar in Pralines?

The entry for Pralines calls for 1 1/2 cups packed light brown sugar. In its place: White sugar with a tablespoon of molasses per cup. Without molasses, plain white sugar works but bakes up crisper and paler.

Does Pralines contain tree nuts?

Yes: 2 cups pecan halves, toasted. The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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