Pralines
New Orleans Pralines have a creamy consistency that is similar to fudge. They are generally made by cooking sugar, butter, cream, and pecans over medium-high heat until the mixture reaches the soft ball stage. They are dropped by spoonfuls onto parchment paper or wax paper and left to cool. No Mardi Gras celebration would be complete without this delicious confection!
Servings: 36
Calories: 149kcal
Ingredients
- 3 cups (22.5 ounces) light brown sugar, firmly packed
- 1 cup (8 ounces) heavy cream
- 2 Tablespoons (1.375 ounces) light corn syrup
- ¼ teaspoon sea salt
- ¼ cup unsalted butter at room temperature
- 2 cups (8 ounces) pecan pieces, lightly toasted (See Tip 1)
- 1 teaspoon vanilla extract
Instructions
- Add brown sugar, cream, corn syrup, and salt to a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring mixture constantly, about 15 minutes.
- Continue cooking mixture over medium heat, stirring occasionally, for 6 to 8 minutes, or until a candy thermometer registers 236°F (soft ball stage).
- Remove mixture from heat and add butter (do not stir). Let stand until the candy thermometer reaches 150°F, about 20 minutes.
- Add pecans and vanilla. Stir constantly until the candy begins to thicken, several additional minutes.
- Working rapidly, drop by heaping teaspoonfuls onto wax paper or parchment paper. Let stand until firm. (See Tip 2)
- Yield: 3 dozen pralines. (See Tip 3)
Video
Notes
- To toast pecans, place in a single layer on a baking sheet. Bake at 350°F for 7 to 8 minutes. Watch carefully to ensure that the pecans do not burn.
- I like using a one ½-inch ice cream scoop to portion the candy. This way, each praline is the same size!
- You can keep pralines in an airtight container for up to a week.
Nutrition
Calories: 149kcal | Carbohydrates: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 24mg | Potassium: 54mg | Sugar: 18g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.3mg