Description
Classic New Orleans pecan pralines are creamy, buttery candies made with toasted pecans, brown sugar, and cream. This easy recipe delivers sweet, nutty pralines with a melt-in-your-mouth texture, perfect for gifting or enjoying as a delightful Southern treat.
Ingredients
Scale
Praline Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves, toasted
- 1/2 teaspoon baking soda
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Remove and set aside to cool, which enhances their flavor and crunch.
- Melt the Butter: In a large saucepan over medium heat, melt the unsalted butter. Once melted, stir in the packed light brown sugar and heavy cream, ensuring the sugar dissolves completely for a smooth mixture.
- Boil the Mixture: Bring the butter, sugar, and cream mixture to a boil while stirring constantly to prevent burning. Let it boil for 3-4 minutes until it thickens slightly and reaches the soft ball stage, about 235°F (113°C) on a candy thermometer.
- Add Flavorings and Baking Soda: Remove the saucepan from heat. Stir in the vanilla extract, salt, and baking soda carefully. The baking soda will cause the mixture to bubble up and foam, creating the light texture characteristic of pralines.
- Combine with Pecans: Fold in the toasted pecan halves evenly, making sure they are well coated with the candy mixture.
- Form Pralines: Quickly spoon heaping tablespoons of the mixture onto a parchment-lined baking sheet or silicone mat. Shape them as desired; you should be able to form 12-15 pralines before the mixture sets.
- Cool and Set: Let the pralines cool and set at room temperature for at least 1 hour. They will firm up but remain slightly soft in the center for the perfect chew.
- Serve: Once cooled, carefully remove the pralines from the parchment or mat and enjoy your homemade New Orleans pralines.
Notes
- Use a candy thermometer for best results to reach the correct soft ball stage temperature.
- Be cautious when adding baking soda, as the mixture will bubble up vigorously.
- Store pralines in an airtight container at room temperature for up to one week.
- For extra flavor, you can substitute vanilla extract with bourbon or dark rum.
- If pecans are not toasted beforehand, they may taste raw and affect the texture and flavor of the pralines.
