This is a fantastic start to a classic praline recipe. To complete it and ensure success, here is the full list of ingredients and detailed, step-by-step instructions.
Complete Ingredients List
▸ 1 ½ cups granulated sugar
▸ ¾ cup light brown sugar, packed
▸ ½ cup unsalted butter
▸ ½ cup heavy cream (or evaporated milk for a slightly different texture)
▸ 1 teaspoon vanilla extract
▸ ¼ teaspoon salt
▸ 1 ½ cups pecan halves, toasted
Step-by-Step Instructions
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Step-by-Step Instructions
Step 1: Prepare Your Workspace
Pralines set very quickly, so it’s crucial to have everything ready before you start cooking.
Toast the Pecans: Spread pecans on a baking sheet and toast at 350°F (175°C) for 8-10 minutes, until fragrant. Let them cool slightly, then chop them roughly if desired (many prefer whole halves).
Set Up: Lay out a large sheet of parchment paper or wax paper on your counter. Have a tablespoon or small cookie scoop ready.
Step 2: Combine and Cook the Sugar Mixture
In a heavy-bottomed, medium-sized saucepan (at least 3 quarts), combine the granulated sugar, brown sugar, heavy cream, and butter.
Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts and the sugars completely dissolve. This should take about 5-7 minutes. Scrape the sides of the pan to prevent sugar crystals from forming.
Once the mixture comes to a low boil, stop stirring and attach your candy thermometer to the side of the pan, ensuring the bulb does not touch the bottom.
Step 3: Cook to the Perfect Temperature
Continue cooking, without stirring, until the mixture reaches 238°F – 240°F (114°C – 116°C), the “soft-ball” stage. This is the most critical step.
Too low (<236°F): Pralines will be too soft and won’t set. Too high (>242°F): Pralines will become hard and grainy.
This will take about 8-12 minutes. Be patient!
Step 4: Cool and Beat
Immediately remove the pan from the heat once the correct temperature is reached.
Let the mixture cool undisturbed for 5-10 minutes until the pan is warm but not hot to the touch (around 200°F). This cooling period is essential for achieving the perfect creamy, not grainy, texture.
After cooling, add the vanilla extract and salt. Stir vigorously with your wooden spoon for 1-2 minutes. The mixture will become slightly thicker and lighter in color.
Quickly fold in the toasted pecans.
Step 5: Spoon and Shape
Working quickly (the candy will begin to set), drop tablespoon-sized mounds onto the prepared parchment paper.
If they don’t spread into a perfect circle, you can gently nudge them with the back of your spoon. They should be about 3 inches in diameter.
Step 6: Let Set
Allow the pralines to cool completely at room temperature until they are firm to the touch. This usually takes 20-30 minutes.
Tips for Perfect Pralines Every Time:
Weather is Key: Avoid making pralines on a humid or rainy day. The excess moisture in the air can prevent them from setting properly.
Don’t Stir Too Soon: Stirring while the syrup is boiling can cause crystallization, leading to grainy pralines.
The Cool-Down: Do not skip the step of letting the mixture cool before beating. This is what ensures a smooth, creamy, melt-in-your-mouth texture instead of a sugary, crystalline one.
Storage: Once completely cool, store pralines in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. They are best enjoyed within a week.
Enjoy your taste of New Orleans
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