Mardi Gras Pecan Pralines Cream (Printable)
Rich, creamy pecan pralines delivering southern-inspired festive indulgence in every bite.
# What You'll Need:
→ Sugars
01 - 2 cups granulated sugar
02 - 1 cup light brown sugar, packed
→ Dairy
03 - 3/4 cup heavy cream
04 - 4 tablespoons unsalted butter
→ Nuts
05 - 2 cups pecan halves
→ Flavorings
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
# How To Make It:
01 - Line a baking sheet with parchment paper and set aside for dropping the pralines later.
02 - In a large, heavy-bottomed saucepan, combine granulated sugar, brown sugar, and heavy cream. Stir to blend thoroughly.
03 - Place the pan over medium heat and stir constantly until the sugars dissolve completely and the mixture starts to bubble.
04 - Add the butter to the bubbling mixture and stir until fully melted and incorporated.
05 - Attach a candy thermometer to the pan. Continue cooking, stirring frequently, until the mixture reaches 238°F (soft-ball stage), approximately 10-15 minutes.
06 - Remove from heat. Add vanilla extract, salt, and pecan halves. Stir vigorously for 2-3 minutes until the mixture thickens and becomes creamy but remains pourable.
07 - Quickly drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart to prevent spreading.
08 - Let the pralines cool completely at room temperature until set, approximately 20-30 minutes.
09 - Store pralines in an airtight container at room temperature for up to 1 week.
# Tips from dashanddishes:
01 -
- These pralines balance sweetness with creamy richness in a way that feels like a Southern grandmother just handed you her secret
- The texture is absolutely swoon-worthy, with that signature grainy-creamy finish that makes pralines so addictive
02 -
- The stirring time after removing from heat is critical, too little and they won't set, too much and they become grainy
- Humidity affects candy making dramatically, so avoid making pralines on rainy days if possible
03 -
- Toasting the pecans beforehand for 3-4 minutes in a dry skillet adds an incredible depth of flavor
- If you don't have a candy thermometer, drop a bit of mixture into cold water, it should form a soft ball that flattens when removed