Mardi Gras Pecan Pralines Cream (Printable)

Buttery, creamy pralines packed with toasted pecans, offering rich Southern sweetness and melt-in-mouth texture.

# What You'll Need:

→ Dairy

01 - 1/2 cup heavy cream
02 - 4 tablespoons unsalted butter, cut into pieces

→ Sugars

03 - 1 cup granulated sugar
04 - 1 cup light brown sugar, packed

→ Nuts

05 - 1 1/2 cups pecan halves

→ Flavorings

06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

# How To Make It:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, heavy cream, butter, and salt. Stir constantly until the butter melts and the mixture comes to a boil.
03 - Attach a candy thermometer to the side of the pan. Continue cooking, stirring frequently, until the mixture reaches 238°F (soft-ball stage), about 8–10 minutes.
04 - Remove from heat and stir in the vanilla extract and pecan halves until evenly distributed.
05 - Continue stirring vigorously for about 2–3 minutes, until the mixture thickens and becomes creamy but remains pourable.
06 - Quickly drop spoonfuls of the mixture onto the prepared baking sheet, spacing them apart to prevent sticking.
07 - Let pralines cool at room temperature until completely set, about 20 minutes.

# Tips from dashanddishes:

01 -
  • The heavy cream creates this impossibly creamy texture that literally melts on your tongue, unlike grainier pralines you might have tasted
  • These come together in under 30 minutes but taste like you spent hours hovering over a copper pot like an old fashioned candy maker
  • One batch makes two dozen generous pieces, perfect for sharing at Mardi Gras parties or tucking into gift boxes for friends who need a little Southern comfort
02 -
  • Humidity is your enemy here. On rainy or especially humid days, pralines may never set properly and will remain sticky instead of forming those classic crystalline disks.
  • The stirring phase after removing from heat is where most people go wrong. Stop too soon and they'll be gooey. Stir too long and they'll become a stiff, unworkable mass in your pan.
03 -
  • Use a heavy wooden spoon for stirring—it conducts less heat than metal and gives you better control over the thickening mixture.
  • Have all your ingredients measured and ready before you start cooking. Sugar work moves fast once it begins boiling.

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