Mardi Gras Pecan Pralines (Printable)
Creamy pralines loaded with toasted pecans and smooth sugar blend, ideal for sweet cravings.
# What You'll Need:
→ Sugars and Dairy
01 - 1½ cups granulated sugar
02 - 1½ cups light brown sugar, packed
03 - ¼ cup unsalted butter (½ stick)
04 - ½ cup heavy cream
05 - ¼ cup whole milk
→ Flavorings and Nuts
06 - 1 teaspoon vanilla extract
07 - 2 cups pecan halves, lightly toasted
08 - ¼ teaspoon salt
# How To Make It:
01 - Line two baking sheets with parchment paper or silicone mats to prevent sticking.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, butter, heavy cream, milk, and salt. Stir constantly until butter melts completely and sugars dissolve, about 3–4 minutes.
03 - Attach a candy thermometer to the pan. Continue cooking, stirring occasionally to prevent scorching, until the mixture reaches 236°F (soft ball stage), approximately 8–10 minutes.
04 - Remove pan from heat immediately. Stir in vanilla extract and toasted pecans. Beat briskly with a wooden spoon for 2–3 minutes until mixture thickens, becomes creamy, and turns slightly opaque, but remains pourable.
05 - Working quickly before mixture sets, drop heaping tablespoons onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
06 - Let pralines cool completely at room temperature for at least 20 minutes until firm and set. Do not refrigerate, as this causes crystallization.
# Tips from dashanddishes:
01 -
- These pralines strike that perfect balance between creamy and crystalline, unlike the chalky versions you find in gift shops
- The recipe is forgiving enough for beginners but impressive enough to gift during the holidays
02 -
- Humidity is your enemy, make pralines on a dry day or the sugar will seize up and turn grainy
- If your mixture hardens before you finish scooping, stir in 1 tablespoon of warm milk to loosen it back up
03 -
- A copper pot conducts heat more evenly than stainless steel, if you have one, use it
- Room temperature ingredients incorporate more smoothly and prevent the sugar from seizing