Pralines

Name: Pralines
Total time: 1 h
Yield: 2 dozen
Ingredients: 1 cup firmly packed dark brown sugar; 1 cup granulated sugar; 1/2 cup evaporated milk; 1 cup pecan halves or pieces; 2 tablespoons unsalted butter; 1 1/2 teaspoons vanilla extract

By Julia Reed

Published Sept. 2, 2020

Pralines — Craig Lee for The New York Times

Total Time: About 1 hour
Rating: 4(308)
Comments: Read comments

This deeply Southern and unapologetically sweet candy recipe came to the Times by way of Julia Reed in an article about making edible holiday gifts. Her friend, Mary Cooper “can do anything: she canes chairs, she's an excellent gardener, she even makes her own cheese. And at Christmas she always makes me the best pecan pralines I have ever tasted.” Ms. Cooper was kind enough to share her recipe with Ms. Reed who, in turn, shared it with us. As you spoon the warm praline mixture onto the parchment paper, work quickly. It dries in a snap. Some have been known to sprinkle the tops of the wet pralines with flaky sea salt before they harden.

Featured in: FOOD; Extremely Gifted

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Ingredients

Yield:2 dozen

1cup firmly packed dark brown sugar
1cup granulated sugar
½cup evaporated milk
1cup pecan halves or pieces
2tablespoons unsalted butter
1½teaspoons vanilla extract

Ingredient Substitution Guide

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Preparation

Step 1
In a deep, 2-quart heavy saucepan, combine the brown sugar, granulated sugar and milk and cook over medium heat, stirring constantly until the sugars melt. Cook, stirring frequently, to keep mixture from bubbling over, until a candy thermometer reads 228 degrees. Add the pecans and butter and stir until butter melts. Continue cooking until thermometer reaches 232 degrees. Remove from heat and stir in the vanilla. Allow to cool, stirring occasionally, until the mixture loses some of its gloss.
Step 2
Spoon the praline mixture onto parchment paper, forming 24 thin patties, each about 2 inches in diameter. Let cool at least a half hour. Wrap individually in wax-paper squares.

Ratings

4 out of 5

308 user ratings

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Comments

Gordon4 years ago

I lightly toast my pecans in the oven and I add some bourbon.

Patty5 years ago

I think about 4-5 minutes cooling is right.... I kept stirring. Once you made the patties you have to work fast as the mixture cools quickly as it gets lower and starts to crystallize. I got 26. The last 6 are a bit grainy sugary. Next Mardi Gras I’ll work faster! Mine do Not look like the photo ! But that’s ok... mine are darker and thicker and of course the pecan halves tumbled every which way.

Priscilla6 years ago

I have made Emeril's Praline's and he recommends cooling for 4 minutes. That seems to work.

LAW11 months ago

Easy, delicious. Added 1/2 tsp. salt when I added vanilla, and Maldonado on top when I dropped them on the cookie sheet. Perfect balance of sweet and salty. Used twice the pecans (toasted).

Jon1 year ago

Really easy! I’ve made Bill Neal’s recipe many times to go on his caramel cake. This is MUCH easier and seems more forgiving. Stirred 4 minutes. Will make it again for sure.

Liza1 year ago

Some generic high elevation instructions say to lower the target temps 2° for every 1000 ft above sea level, so that's what I did. Went pretty fast... I let them cool over 5 minutes because it seemed too thin but it was almost too long. Consistency seems pretty good.

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