Creamy Pralines With Toasted Pecans

Creamy Pralines
Creamy New Orleans Style Pralines With Toasted Pecans. Photo: Diana Rattray
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 4 dozen (serves 12)
Ratings (5)

Toasted pecans give these cream pralines a distinct pecan flavor. Make these pralines to give as gifts, for holiday parties, or take them to the office. 

What You'll Need

  • 3 cups chopped pecans
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 1/3 cup whole milk
  • 6 tablespoons butter, unsalted
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract

How to Make It

  1. Toast pecans: Heat oven to 350 degrees.Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic.
  2. In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230 degrees.
  3. Lower heat slightly if the mixture threatens to boil over. Add the toasted pecans and continue cooking, stirring constantly, to 236° F.
  1. The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
  2. Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.

More Candy Recipes

Sharon's Mock Truffles