New Orleans Pecan Pralines (Print Version)
Toasted pecans in creamy caramel with southern charm. Quick to make and ideal for any sweet craving.
# Ingredients:
→ Praline Base
01 -
1 1/4 cups brown sugar
02 -
2 cups powdered sugar
03 -
1 cup heavy cream
04 -
6 tablespoons unsalted butter
05 -
1 teaspoon vanilla extract
06 -
Pinch of salt
07 -
3 cups pecans, lightly toasted
→ Optional Flavor Additions
08 -
1 tablespoon maple syrup
09 -
1/2 teaspoon ground cinnamon
# Steps:
01 -
Place pecans in a dry skillet over medium heat and toast for 3 to 4 minutes, stirring frequently, until lightly golden and aromatic. Remove from heat and set aside to cool.
02 -
In a heavy-bottomed saucepan, combine brown sugar, powdered sugar, heavy cream, butter, vanilla extract, and salt. Set over medium heat and stir continuously until butter is melted and sugars dissolve completely.
03 -
Increase to a gentle boil and cook, stirring often, until the mixture reaches 234°F to 239°F on a candy thermometer or forms a soft, pliable ball when dropped in cold water.
04 -
Remove the saucepan from heat. Immediately add toasted pecans and stir rapidly to thoroughly coat with the caramelized mixture.
05 -
Drop heaping spoonfuls of the mixture onto parchment paper or a silicone baking mat, spacing each apart. Allow pralines to cool at room temperature until firm with a crisp top and slightly tender center.
# Notes:
01 -
Work quickly when portioning pralines, as the mixture sets rapidly once removed from the heat.