Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 2 cups pecan halves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Candy thermometer
- Large heavy-bottomed saucepan
- Wooden spoon
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Line a baking sheet with parchment paper and set aside.
2. In a large heavy-bottomed saucepan, combine the granulated sugar, brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar dissolves and the mixture comes to a boil.
3. Attach a candy thermometer to the side of the saucepan and continue to cook the mixture, stirring occasionally, until it reaches 238°F (soft ball stage).
4. Remove the saucepan from the heat and stir in the pecans, vanilla extract, and salt. Continue to stir the mixture until it thickens and becomes creamy.
5. Quickly drop spoonfuls of the mixture onto the prepared baking sheet, leaving space between each praline. Let the pralines cool and harden for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
5. Temperature:
Cook the mixture until it reaches 238°F (soft ball stage).
Serving size:
This recipe makes approximately 24 pralines.
Nutritional information:
Each praline contains approximately 200 calories, 12g fat, 23g carbohydrates, 1g protein, and 15mg sodium.
Substitutions for ingredients:
- You can use dark brown sugar instead of light brown sugar for a richer flavor.
- You can use salted butter instead of unsalted butter, but be sure to omit the salt from the recipe.
Variations:
- Add a pinch of cinnamon or nutmeg to the mixture for a warm, spicy flavor.
- Use different types of nuts, such as almonds or walnuts, instead of pecans.
Tips and tricks:
- Be sure to use a heavy-bottomed saucepan to prevent the mixture from burning.
- Stir the mixture constantly to prevent it from sticking to the bottom of the saucepan.
- If the mixture becomes too thick, add a tablespoon of water and stir until it becomes creamy again.
Storage instructions:
Store the pralines in an airtight container at room temperature for up to 1 week.
Reheating instructions:
If the pralines become too hard, you can microwave them for a few seconds to soften them.
Presentation ideas:
Arrange the pralines on a platter and garnish with additional pecans or a sprinkle of powdered sugar.
Garnishes:
Additional pecans or a sprinkle of powdered sugar.
Pairings:
Serve the pralines with a cup of coffee or tea for a sweet afternoon treat.
Suggested side dishes:
These pralines are a dessert on their own, but you could serve them alongside a scoop of vanilla ice cream for an extra indulgent treat.
Troubleshooting advice:
- If the mixture becomes too thick, add a tablespoon of water and stir until it becomes creamy again.
- If the mixture becomes grainy, it may have overcooked. Try adding a tablespoon of heavy cream and stirring until it becomes creamy again.
Food safety advice:
Be careful when working with hot sugar as it can cause burns. Use a candy thermometer to monitor the temperature of the mixture and avoid touching it with your hands.
Food history:
Pralines are a traditional Southern candy that originated in New Orleans in the 17th century. They are typically made with sugar, cream, and pecans and have a creamy, caramel-like texture.
Flavor profiles:
These classic pecan pralines have a sweet, nutty flavor with a creamy, caramel-like texture.
Serving suggestions:
Serve these pralines as a sweet treat after dinner or as a snack with a cup of coffee or tea.
Related Categories
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Region: American
Taste: Sweet, Nutty, Buttery, Caramelized, Rich