📝 About This Recipe
A cornerstone of French Quarter confectionary, these pralines are a decadent marriage of caramelized sugar, rich cream, and buttery Louisiana pecans. Unlike the hard, brittle versions found elsewhere, authentic Creole pralines possess a unique 'fudgy-meets-crumbly' texture that melts effortlessly on the tongue. This recipe captures the soul of New Orleans, delivering a sweet, nutty nostalgia that has been perfected over generations.
🥗 Ingredients
The Sugar Base
- 1 1/2 cups Granulated white sugar
- 1 1/2 cups Light brown sugar (packed)
Dairy and Fat
- 1 cup Heavy cream (room temperature)
- 6 tablespoons Unsalted butter (cut into cubes)
The Heart and Soul
- 3 cups Pecan halves (toasted)
- 1 tablespoon Pure vanilla extract (high quality)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Ground cinnamon (optional for depth)
👨🍳 Instructions
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1
Prepare your workspace by lining two large baking sheets with parchment paper or silicone baking mats. This is a fast-moving recipe once the candy reaches temperature, so preparation is key.
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2
In a heavy-bottomed 4-quart saucepan or a Dutch oven, combine the granulated sugar, light brown sugar, and heavy cream.
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3
Place the pot over medium heat and stir constantly with a wooden spoon until the sugar dissolves and the mixture begins to bubble.
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4
Attach a candy thermometer to the side of the pot, ensuring the bulb is submerged in the liquid but not touching the bottom of the pan.
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5
Cook the mixture, stirring occasionally to prevent scorching, until it reaches the 'soft ball' stage, which is exactly 236°F (113°C).
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6
Immediately remove the pan from the heat once it hits 236°F. Do not let it go higher, or the pralines will be too hard.
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7
Add the cubed butter, toasted pecans, vanilla extract, salt, and cinnamon to the pot. Do not stir yet; let the butter melt for about 1 minute.
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8
Using a sturdy wooden spoon, begin beating the mixture vigorously. This is the most critical step for texture.
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9
Continue beating for about 3 to 5 minutes. Watch for the mixture to lose its high-gloss shine and become slightly opaque and creamy.
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10
Once the mixture thickens and the pecans stay suspended in the syrup rather than sinking, it is ready to drop.
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11
Working very quickly, use a tablespoon or a small ice cream scoop to drop rounded mounds of the mixture onto the prepared baking sheets.
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12
If the mixture becomes too stiff in the pot before you finish, add a teaspoon of hot water and stir to loosen it back up.
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13
Allow the pralines to cool completely at room temperature for at least 30 minutes until they are firm and set.
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14
Peel the cooled pralines off the parchment paper and store them in an airtight container with wax paper between layers.
💡 Chef's Tips
Humidity is the enemy of candy making; try to make these on a dry, clear day for the best set. Always toast your pecans in the oven at 350°F for 5-7 minutes beforehand to unlock their aromatic oils. If your pralines come out grainy, you likely over-stirred; if they won't set, they didn't reach the full 236°F. Use a heavy-bottomed pot like cast iron or copper to ensure even heat distribution and prevent the sugar from burning. Never use imitation vanilla; the high heat of sugar work requires the complexity of pure extract.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Cafe au Lait for the ultimate New Orleans breakfast or snack. Crumble a slightly warm praline over premium vanilla bean ice cream for a decadent sundae. Pair with a glass of dark, aged Caribbean rum or a nutty Sherry to complement the toasted pecans. Wrap individual pralines in cellophane with a ribbon for a classic, homemade Southern gift. Serve as a 'petit four' following a spicy Cajun meal like Jambalaya or Crawfish Etouffee.