New Orleans Pecan Pralines

Why you’ll love it

• Ready in 30 minutes with simple ingredients.
• The perfect homemade gift for the holidays.
• Creamy texture, never grainy, with our step-by-step tips.

Quick facts

Ingredients

• 2 cups (225 g) pecan halves
• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (165 g) packed light brown sugar
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (60 ml) whole milk
• 6 tbsp (85 g) unsalted butter, cut in pieces
• 1/2 tsp salt
• 1 1/2 tsp vanilla extract

Step-by-step method

1. Toast the pecans. Spread the pecans on a baking sheet and toast at 350°F (175°C) for 7–8 minutes, until fragrant. Line two baking sheets with parchment paper.

2. Combine. In a heavy medium saucepan, combine both sugars, cream, milk, butter and salt. Stir over medium heat until the sugar dissolves and the butter melts.

3. Boil to soft-ball stage. Clip on a candy thermometer. Boil, stirring gently and often, until it reaches 238°F (114°C), about 10–12 minutes. Without a thermometer: drop a little into cold water; it should form a soft ball you can flatten with your fingers.

4. Add pecans and vanilla. Remove from the heat and stir in the pecans and vanilla.

5. Stir until it thickens. Stir with a wooden spoon for 2–3 minutes. The mixture will go from glossy to slightly cloudy and creamy. That’s your cue: scoop immediately.

6. Scoop. Drop heaping tablespoons onto the parchment, working quickly. Let set 30 minutes at room temperature, until firm.

Tips for the best result

• If the mixture hardens in the pot before you finish, stir in 1 tbsp hot water over low heat to loosen it.
• If pralines stay runny, it didn’t reach temperature; next time, cook a degree or two higher.
• Avoid making candy on very humid days; it can keep pralines from setting.

Storage

Store in an airtight container at room temperature, with parchment between layers, up to 1 week.