Mardi Gras Pecan Pralines (Print View)
Creamy, melt-in-mouth confections loaded with roasted pecans and sweet sugar blend.
# What You Need:
→ Sugars
01 - 1½ cups granulated sugar
02 - 1½ cups light brown sugar, packed
03 - ¼ cup unsalted butter (½ stick)
04 - ½ cup heavy cream
05 - ¼ cup whole milk
→ Flavorings & Nuts
06 - 1 teaspoon vanilla extract
07 - 2 cups pecan halves, lightly toasted
08 - ¼ teaspoon salt
# How to Make It:
01 - Line two baking sheets with parchment paper or silicone mats to prevent sticking.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, butter, heavy cream, milk, and salt. Stir constantly until the butter melts and the sugars dissolve completely.
03 - Attach a candy thermometer to the pan. Continue cooking, stirring occasionally, until the mixture reaches 236°F (soft ball stage), about 8–10 minutes.
04 - Remove from heat immediately. Stir in vanilla extract and toasted pecans. Beat briskly with a wooden spoon for 2–3 minutes until the mixture thickens, becomes creamy, and loses its gloss while remaining pourable.
05 - Working quickly, drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
06 - Let pralines cool at room temperature for at least 20 minutes until completely set and firm to the touch.
# Expert Tips:
01 -
- These pralines capture that authentic New Orleans confection shop texture with a creamy center and slight crystal crunch on the outside
- The recipe is surprisingly forgiving for a candy, making it perfect for first time candy makers who want something impressive without the stress
02 -
- Humidity affects candy making dramatically so rainy days might require cooking the mixture 1 to 2 degrees higher
- The stirring step after removing from heat is crucial for texture, under stirring leads to runny pralines while over stirring makes them crumbly and dry
03 -
- Use a wooden spoon rather than metal for stirring, as wood feels the temperature changes better and gives you a sense of when the mixture begins to thicken
- Have all your ingredients pre measured and your parchment paper ready before you start, as the candy sets up faster than you expect once removed from heat