Mardi Gras Pecan Pralines (Printable View)
Enjoy creamy, melt-in-your-mouth pecan pralines, a classic New Orleans confection perfect for Mardi Gras or any sweet occasion.
# Ingredient List:
→ Sugars & Dairy
01 - 1 cup granulated sugar
02 - 1 cup packed light brown sugar
03 - 1/2 cup whole milk
04 - 4 tablespoons (1/2 stick) unsalted butter
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon pure vanilla extract
→ Nuts
07 - 1 1/2 cups pecan halves
# How to Make It:
01 - Line a baking sheet with parchment paper or a silicone baking mat, ensuring a non-stick surface for the pralines.
02 - In a heavy-bottomed saucepan, combine the granulated sugar, packed light brown sugar, whole milk, unsalted butter, and fine sea salt. Place over medium heat and stir continuously until the butter is completely melted and the mixture comes to a full, rolling boil.
03 - Attach a candy thermometer to the side of the pan, ensuring it does not touch the bottom. Continue to boil the mixture, stirring frequently, until it reaches 238°F (soft-ball stage). This typically takes 8–10 minutes.
04 - Promptly remove the saucepan from the heat. Immediately stir in the pure vanilla extract and pecan halves. Continue stirring vigorously for 2–3 minutes until the mixture begins to thicken and achieve a creamy, yet still pourable, consistency.
05 - Working swiftly before the mixture sets, drop tablespoonfuls of the praline mixture onto the prepared baking sheet. Ensure adequate spacing between each praline. Allow them to cool completely at room temperature until they are fully set, which usually takes approximately 20–30 minutes.
06 - Once fully set, store the finished pralines in an airtight container at room temperature for up to one week to maintain their freshness and texture.
# Expert Suggestions:
01 -
- It brings the heart of New Orleans right to your kitchen, no plane ticket required.
- The creamy texture and buttery pecan flavor are utterly addictive, making friends and family beg for more.
02 -
- Never stop stirring once the mixture is boiling; consistent movement prevents scorching and ensures even cooking.
- Resist the urge to scrape the sides of the pan once you've stopped stirring, as this can introduce sugar crystals and make your pralines grainy.
03 -
- For an even richer, more luxurious praline, swap out the whole milk for an equal amount of heavy cream.
- Once the mixture reaches temperature and you've added the vanilla and pecans, you really need to work quickly; the mixture sets up surprisingly fast once it starts cooling.