Description
Delight in the classic sweetness of New Orleans Pecan Pralines with this rich, buttery recipe. These creamy, caramelized confections combine toasted pecans with a smooth, brown sugar and butter mixture, creating a luscious treat that embodies Southern charm. Perfect for gifting or indulging, these pralines deliver a melt-in-your-mouth texture with a perfect balance of sweetness and nutty flavor.
Ingredients
Scale
Praline Mixture
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Nuts
- 2 cups pecan halves, toasted
Instructions
- Toast the pecans: Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast them in the oven for 5-7 minutes, or until fragrant. Set aside to cool.
- Melt butter and mix sugars: In a large saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, making sure to dissolve the sugar completely. Bring the mixture to a boil, stirring constantly.
- Cook the mixture to soft ball stage: Once boiling, allow the mixture to cook for 3-4 minutes, continuing to stir. You want the mixture to thicken slightly, reaching a soft ball stage (about 235°F / 113°C on a candy thermometer).
- Add flavorings and baking soda: Remove the saucepan from the heat and stir in the vanilla extract, salt, and baking soda. The baking soda will cause the mixture to bubble up, so be careful!
- Combine pecans: Fold in the toasted pecans and stir to combine evenly.
- Form the pralines: Quickly spoon heaping tablespoons of the praline mixture onto a parchment-lined baking sheet or silicone mat. You should be able to form about 12-15 pralines.
- Cool and set: Let the pralines cool and set at room temperature for at least 1 hour, or until they are firm but slightly soft in the center.
- Serve: Once cooled, remove the pralines from the parchment paper and enjoy your delicious New Orleans-style pralines!
Notes
- Use a candy thermometer to accurately reach the soft ball stage for perfect texture.
- Be cautious when adding baking soda as the mixture will bubble up vigorously.
- Store pralines in an airtight container at room temperature to keep freshness.
- You can toast pecans on the stovetop in a dry pan if preferred.
- For a slightly different flavor, try substituting vanilla extract with bourbon.
