Mardi Gras Pecan Pralines (Printable Version)
Enjoy these luscious, melt-in-your-mouth pecan pralines. A classic Southern confection, ideal for celebrations or a sweet indulgence.
# What You Need:
→ Sugars & Dairy
01 - 1 cup granulated sugar
02 - 1 cup light brown sugar, packed
03 - 1/2 cup whole milk
04 - 4 tablespoons unsalted butter
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon pure vanilla extract
→ Nuts
07 - 1 1/2 cups pecan halves
# Directions:
01 - Line a baking sheet with parchment paper or a silicone baking mat, ensuring a non-stick surface for the pralines.
02 - In a heavy-bottomed saucepan, combine the granulated sugar, light brown sugar, whole milk, unsalted butter, and fine sea salt. Place over medium heat and stir continuously until the butter is fully melted and the mixture comes to a full boil.
03 - Attach a candy thermometer to the side of the pan, ensuring it does not touch the bottom. Continue to boil, stirring frequently to prevent scorching, until the mixture reaches precisely 238°F (soft-ball stage). This process typically takes 8 to 10 minutes.
04 - Immediately remove the saucepan from the heat. Promptly stir in the pure vanilla extract and pecan halves. Continue stirring for 2 to 3 minutes; the mixture will begin to thicken and become creamy, yet it should remain pourable.
05 - Working swiftly, use a spoon to drop individual portions of the praline mixture onto the prepared baking sheet, leaving ample space between each. Allow the pralines to cool completely at room temperature until they are fully set and firm, approximately 20 to 30 minutes.
06 - Once completely set, store the pecan pralines in an airtight container at room temperature. They will maintain their freshness for up to one week.
# Expert Tips:
01 -
- You'll get that truly melt-in-your-mouth texture that makes every bite feel like a hug.
- It's a surprisingly quick way to bring a little bit of New Orleans magic into your home, no matter the season.
02 -
- A reliable candy thermometer isn't just a suggestion; it's absolutely essential for consistently perfect pralines.
- The secret to that signature creamy texture lies in stirring the mixture *after* it's off the heat, helping the sugar crystals set smoothly.
03 -
- Resist the urge to scrape down the sides of the pan once the mixture starts boiling; any sugar crystals that fall back in can seed unwanted crystallization and make your pralines gritty.
- Have your parchment-lined baking sheet ready and work incredibly fast when dropping the pralines, as the mixture sets up surprisingly quickly once it starts cooling.