Pecan Pralines
Updated Dec. 6, 2023
- Total Time
- About 8½ hours
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes, plus at least 8 hours’ resting
- Rating
- Comments
- Read comments
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Ingredients
- 1¼ cups/250 grams granulated sugar
- ¾cup/168 grams unsalted butter
- 1cup/240 milliliters heavy cream
- ½teaspoon baking soda
- 1tablespoon vanilla bean paste or extract
- 1cup/100 grams pecan halves
- 1cup/110 grams roughly chopped pecans
- ¾teaspoon coarse kosher salt (such as Morton)
Nutritional analysis per serving (15 servings)
299 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 2 grams protein; 138 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare your equipment: Clip a candy thermometer to a 4- to 5-quart high-sided pot. (The mixture will bubble pretty vigorously, so make sure your pot is large enough to contain this excitement.) Line a sheet pan with parchment paper. Get something to scoop the candy: a 2-ounce ice cream scoop with a thumb lever, two spoons or a ¼-cup measuring cup. (Truthfully, you can make them whatever size you like.)
- Step 2
Combine sugar, butter, cream and baking soda in the pot over medium heat. Stir pretty frequently with a heatproof silicone spatula so the sugar doesn’t scorch. As the mixture begins to boil, it will foam up and rise. Once it boils, start stirring constantly and cook until it reaches 246 degrees on the candy thermometer, 10 to 12 minutes. Scrape the sides and bottom often for even browning. As it cooks, the mixture will settle down then begin to thicken, darken and caramelize.
- Step 3
Once the mixture reaches 246 degrees, carefully add vanilla, pecan halves, chopped pecans and salt. Remove the pot from the heat, tilt it and vigorously continue to stir for 3 to 5 minutes to cool your candy and thicken it. The candy will be matte with a cloudy shininess and light in color.
- Step 4
Using your scoop of choice, drop your pralines onto the prepared sheet pan. Be sure to scoop from the bottom of the pan and stir frequently.
- Step 5
Allow the candy to set at room temperature for 8 to 12 hours. The pralines will begin to turn opaque around the edges and then gradually stiffen up as they set. When they are fully set up, they will slide easily on the parchment paper and keep their shape.
- Step 6
Store at room temperature for up to a week, ideally wrapped in parchment paper and placed in a tin box.
Private Notes
Comments
I am a Louisiana native. I've made and eaten pralines (pecan candy) all my life. The first thing about this recipe that I find odd is that it takes 8 hours and more. If your candy takes that long to set, you've not cooked it long enough, 30 minutes or less. The tip about using salt to cut some of the acute sweetness is a good one. But what are pralines if not the holy grail of sweet. Last, we use a can of sweetened condensed milk instead of cream. That cream is why it takes 8 hours--too wet.
I lived in New Orleans for 47 years and the only pralines I make are in the microwave. They are delicious and disappear immediately after cooking. My daughter in law made 400 for favors at her wedding. Just cook 1 box of light brown sugar and 8 ounces of whipping cream for 11 minutes on high in the microwave. Add one stick of butter, 1 teaspoon of vanilla flavoring, and chopped pecans, whatever amount you want. Pour out on wax paper on your granite or marble counter. Let cool for hours.
Hm. The article mentions that good pralines contain pecans that are “thoughtfully toasted.” My southern family emphatically agrees: please toast the pecans (thoughtlessly or thoughtfully, just don’t burn ‘em) first! It makes a difference.
I made these for the first time, and because I was in a hurry, I cooled them in the fridge. They were absolutely great that night, but the next day they were grainy!! Was it b/c of the refrigeration, or something else? I live at 5500ft altitude. Maybe they sensed my midwestern roots and had a revolt! Any ideas?
I thought 8 hours had to be a typo. Mine are ready to eat after 15 minutes of cooling. My mother's recipe uses brown sugar and evaporated milk.
Beware of cooking time! I wanted to make sure they would set, so I boiled them for the full 12 minutes. At 10 minutes I had a smooth glossy mixture. At 11 minutes the butter began to separate and I ended up with a gritty fudge mixture that hardened in the pot. So disappointed - would have appreciated a warning about over cooking.
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