Description
Southern pralines, a classic Creole vanilla pecan pralines recipe, blend sweet caramelized sugar with buttery pecans. Rich Louisiana confections deliver rich, creamy indulgence you cannot resist.
Ingredients
Scale
- 2 cups (200 g / 7 oz) pecan halves, toasted
- 1 ½ cups (300 g / 10.5 oz) light brown sugar, packed
- 1 ½ cups (300 g / 10.5 oz) granulated sugar
- ½ cup (115 g / 4 oz) unsalted butter
- ½ cup (120 ml / 4 fl oz) whole milk
- 2 tsps vanilla extract
Instructions
- Preparation: Line a baking sheet with parchment paper or silicone mat to create a smooth cooling surface for pralines.
- Pecan Toasting: Gently toast pecans in a dry skillet over medium heat, stirring continuously for 2-3 minutes until a rich, nutty aroma develops. Transfer toasted pecans to a separate dish.
- Candy Base Creation: Combine granulated sugar, brown sugar, milk, and butter in a heavy-bottomed saucepan. Heat the mixture over medium temperature, stirring intermittently to ensure even melting and prevent scorching.
- Temperature Monitoring: Allow sugar syrup to reach a rolling boil without disturbing the mixture. Attach a candy thermometer and continue cooking until the temperature precisely hits 235F (112C), indicating the soft-ball stage.
- Flavor Infusion: Remove saucepan from heat and swiftly introduce vanilla extract. Fold in toasted pecans with gentle motions, ensuring complete coating with glossy caramel mixture.
- Shaping and Setting: Quickly drop generous dollops onto the prepared baking sheet using a spoon. Allow pralines to rest at room temperature for 30 minutes, developing their signature smooth, crystalline texture.
- Storage: Transfer completely cooled pralines to an airtight container, preserving their delicate crunch and rich flavor for up to one week at room temperature.
Notes
- Toast Pecans Perfectly: Dry-roast nuts in a skillet just until fragrant, moving them constantly to prevent burning and unlock deeper, richer nutty flavors without scorching.
- Control Sugar Syrup Precisely: Watch candy thermometer closely, removing from heat exactly at 235F to achieve smooth, creamy praline texture without crystallization or hardening.
- Work Swiftly During Shaping: Drop praline mixture onto parchment immediately after adding vanilla, as the caramel sets quickly and determines the final candy’s smooth or grainy consistency.
- Store Strategically: Keep pralines in single layers between parchment paper in an airtight container, preventing moisture absorption and maintaining their delicate crunch for maximum freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 207
- Sugar: 25 g
- Sodium: 18 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg