📝 About This Recipe
Transport your senses to the cobblestone streets of New Orleans with these iconic, melt-in-your-mouth confections. A cornerstone of Creole candy-making, these pralines balance the deep, nutty crunch of toasted Louisiana pecans with a rich, fudge-like texture and a hint of salted caramel. More than just a cookie or a candy, they are a sweet piece of Southern history that captures the soulful indulgence of the Big Easy.
🥗 Ingredients
The Sugars and Dairy
- 1 1/2 cups Granulated white sugar
- 1 1/2 cups Light brown sugar (packed)
- 1/2 cup Heavy cream (room temperature)
- 1/2 cup Full-fat buttermilk (adds a traditional subtle tang)
- 6 tablespoons Unsalted butter (cut into cubes)
The Heart and Aromatics
- 3 cups Pecan halves (freshly toasted)
- 1 tablespoon Pure vanilla extract (high quality makes a difference)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Baking soda (helps with aeration and color)
- 1/8 teaspoon Ground cinnamon (optional, for depth)
👨🍳 Instructions
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1
Prepare your workstation by lining two large baking sheets with parchment paper or silicone baking mats. This is critical because the candy sets very quickly once finished.
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2
In a dry skillet over medium heat, toast the pecan halves for 3-5 minutes until fragrant and slightly darkened. Set aside to cool.
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3
In a heavy-bottomed 4-quart Dutch oven or saucepan, combine the granulated sugar, brown sugar, heavy cream, buttermilk, and butter cubes.
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4
Place the pot over medium heat and stir constantly with a wooden spoon until the butter is melted and the sugars have dissolved.
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5
Clip a candy thermometer to the side of the pot, ensuring the bulb is submerged in the liquid but not touching the bottom.
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6
Bring the mixture to a boil, stirring occasionally. Add the baking soda; the mixture will foam up slightly—this is normal and helps create the characteristic creamy texture.
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7
Continue cooking until the thermometer reaches the 'soft ball' stage, which is exactly 238°F (114°C). This usually takes about 10-15 minutes of boiling.
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8
Immediately remove the pot from the heat. Stir in the toasted pecans, vanilla extract, salt, and cinnamon.
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9
Now comes the most important part: The Beating. Using a sturdy wooden spoon, stir the mixture vigorously for about 2-3 minutes. You are looking for the gloss to turn slightly matte and the mixture to thicken significantly.
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10
Stop stirring as soon as the mixture holds its shape when a small amount is dropped onto the parchment paper. If you wait too long, it will crumble in the pot!
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11
Working very quickly, use two spoons to drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them 2 inches apart.
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12
Allow the pralines to cool completely at room temperature for at least 30 minutes until they are firm to the touch and easily peel away from the paper.
💡 Chef's Tips
Humidity is the enemy of candy making; try to avoid making these on a very rainy or humid day as they may not set properly. Always use a candy thermometer rather than guessing, as a few degrees can be the difference between a caramel sauce and a crumbly mess. If the mixture hardens in the pot before you finish scooping, add a teaspoon of hot water and stir briefly over low heat to loosen it. Store the finished pralines in an airtight container with parchment paper between layers to keep them from sticking together. For the best flavor, always use fresh crop pecans; older nuts can taste rancid when heated to high temperatures.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Cafe au Lait for the quintessential New Orleans experience. Crumble a slightly broken praline over premium vanilla bean ice cream for an instant elevated dessert. Pair with a small glass of dark aged rum or a nutty Sherry after a heavy Creole dinner. Wrap individual pralines in cellophane with a ribbon to give as the perfect homemade Southern gift. Enjoy as a mid-afternoon treat with a cold glass of milk to balance the intense sweetness.