New Orleans Pralines have a creamy consistency that is similar to fudge. They are generally made by cooking sugar, butter, cream, and pecans over a medium-high heat until the mixture reaches the soft ball stage. They are dropped by spoonful's onto parchment paper or wax paper and left to cool. No Mardi Gras celebration would be complete without this delicious confection!
- 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
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, 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 candy thermometer reaches 150°F, about 20 minutes.
Add pecans and vanilla. Stir constantly until 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)
- 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 to use a 1 ½-inch ice cream scoop for portioning the candy. This way, each praline is the same size!
- You can keep pralines in an airtight container for up to a week.
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