Pecan pralines are more than the sum of their parts: They’re a rich, crunchy, candy-coated dream! This praline recipe is great for a holiday cookie tray or to ship to a friend.
Tis the season for pecans! Please welcome Alabama belle Steve-Anna Stephens as she shares this classic Southern pecan praline candy recipe. ~Elise
Growing up in our house it was generally understood that if there were no more pecans in the can of salted mixed nuts, it was because I got to it first. As a rule, I’m more inclined to go for the salty than the sweet.
In fact, I’m not much for candy in general, but anything with sugar and nuts is tempting. And if the nuts happen to be pecans, well, get out of the way.
So if you’re from the South (or if you’ve ever visited the South) and you’ve tasted pecan pralines, you would be correct in assuming that these are one of my all-time favorite sweets.
The crunchy pecans and the rich, buttery sauce give them a distinct flavor that takes me straight back to the South, no matter where I am.
° 1 cup (207 g) sugar
° 1 cup (225 g) packed light brown sugar
° 3/4 cup (180 mL) heavy whipping cream
° 4 tbsp. Tbsp (56 g) unsalted butter, cubed
° 1/8 teaspoon baking soda
° 2 1/4 cups (212g) pecan halves
° 1/2 teaspoon of salt
° 1 teaspoon of vanilla extract
- Instructions :
Lay out parchment paper for making the pralines and have a tablespoon about the size of a tablespoon and ready to use.
Add everything except the pecans, salt and vanilla extract to a medium saucepan and heat over medium heat. Stirring until it begins to foam & boil.
When it starts to foam and boil, stir constantly until it reaches 236 degrees.
Remove from the heat and add the pecans, salt and vanilla extract.
Stirring vigorously with a rubber spatula about 3 1/2 min . The longer you stir, the thicker the mixture becomes. You don’t want it to get too thick, otherwise it will be difficult to pick up the pralines and they will dry out firmer.
Quickly drop tablespoons of the mixture on parchment paper and allow them to cool and firm. If the mixture is too fine and spreads out more than you want, stir a little more. If the mixture starts to cool too much as you pick it up, put it back on the hot burner (but don’t turn it on) and let it keep the mixture warmer. I find it helpful to stir the mixture every few spoons.
When the pralines are fresh and firm, store them in an airtight container.