Description
Classic Southern Pecan Pralines are rich, creamy, and delightfully sweet confections made with brown sugar, cream, butter, and toasted pecans. These pralines offer a perfect balance of buttery caramel flavor and crunchy pecans, making a decadent treat that’s easy to prepare with simple ingredients and stovetop cooking.
Ingredients
Scale
Praline Mixture
- 1 cup light brown sugar (packed)
- 1/3 cup whipping cream
- 1/4 cup unsalted butter (1/2 stick)
- 1 teaspoon vanilla extract
- Pinch salt
Add-ins
- 1 1/2 cups pecan halves
- 1 cup powdered sugar
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper and set it aside to have it ready for dropping the praline mixture onto later.
- Combine Ingredients: In a medium saucepan, combine the brown sugar, unsalted butter, salt, and whipping cream. Place over medium heat and stir frequently as the mixture begins to warm up and dissolve.
- Bring to Boil: Continue stirring until the mixture reaches a full boil, characterized by continuous bubbling even when stirred. Immediately start a timer for one minute once the boil is achieved.
- Boil Without Stirring: Allow the mixture to boil for one full minute without stirring to ensure proper caramelization and texture development.
- Add Powdered Sugar: Remove the saucepan from heat and quickly whisk in the powdered sugar until the mixture is completely smooth and creamy.
- Incorporate Vanilla and Pecans: Stir in the vanilla extract and pecan halves thoroughly, ensuring all nuts are well coated with the praline mixture.
- Cool Slightly: Let the mixture cool for about a minute, stirring occasionally, to thicken slightly but not harden.
- Drop Pralines: Using a cookie scoop or tablespoon, drop scoops of the praline mixture onto the prepared parchment-lined baking sheet, spacing them out adequately.
- Set and Serve: Allow the pralines to cool completely at room temperature until firm and set before serving or storing.
Notes
- Use a candy thermometer if available: the mixture should reach about 234°F (soft ball stage) during boiling for correct consistency.
- Do not skip cooling slightly before scooping to ensure easier handling and proper praline shape.
- Store pralines in an airtight container at room temperature for up to one week.
- Be vigilant while cooking since sugar mixtures can burn quickly if left unattended.
- You can toast pecans lightly for enhanced flavor before adding to the mixture.
