Description
Louisiana Praline Recipe: Sweet and nutty pralines made with pecans, sugar, and butter. Easy, comforting, and perfect for impressing guests.
Ingredients
Scale
- 1½ cups (300g) granulated sugar
- ¾ cup (150g) light brown sugar, packed
- ½ cup (120ml) heavy cream
- ¼ cup (60ml) whole milk
- 4 tablespoons (56g) unsalted butter
- 1½ cups (170g) pecan halves, lightly toasted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
- Step 1: Prepare Your Workspace Before heating any ingredients, line two baking sheets with parchment paper or silicone mats. Arrange all measured ingredients within arm’s reach, as the praline-making process moves quickly once started. Have a candy thermometer ready if using one, and a heat-resistant spatula for stirring. This preparation ensures you won’t scramble once the mixture reaches critical stages.
- Step 2: Toast the Pecans Spread pecan halves on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes until they become fragrant and slightly darker. Watch carefully to prevent burning—the line between perfectly toasted and burnt is thin. Allow them to cool slightly before chopping half of them roughly, leaving the remainder as halves for varied texture in your Louisiana Pralines.
- Step 3: Create the Sugar Base Combine granulated sugar, brown sugar, heavy cream, milk, and butter in your heavy-bottomed saucepan over medium heat. Stir gently until the butter melts and sugars dissolve completely. Once dissolved, stop stirring (to prevent crystallization) and attach your candy thermometer to the side of the pot, ensuring the tip doesn’t touch the bottom.
- Step 4: Cook to Soft-Ball Stage Allow the mixture to come to a gentle boil, washing down any sugar crystals on the sides of the pot with a wet pastry brush if needed. Let the mixture bubble steadily until it reaches 238-240°F (114-116°C)—the soft-ball stage. This typically takes 8-12 minutes, but rely on temperature rather than time for accuracy.
- Step 5: Cool and Add Remaining Ingredients Remove from heat immediately when the temperature is reached. Allow the mixture to cool undisturbed for approximately 1-2 minutes, then add the vanilla extract, salt, and all pecans. Be careful as the mixture will bubble up slightly when vanilla is added.
- Step 6: Beat and Drop Begin stirring vigorously with your wooden spoon. The mixture will gradually lose its glossy appearance and thicken. Continue beating for 2-3 minutes until it becomes creamy and slightly cloudy, with a thicker consistency that’s just starting to look matte. Working quickly, drop heaping tablespoons of the mixture onto your prepared baking sheets, forming 2-3 inch rounds. If the mixture begins hardening in the pot, add 1-2 teaspoons of hot water and stir quickly to loosen.
- Step 7: Set and Cure Allow your Louisiana Pralines to set completely at room temperature, which takes approximately 30-45 minutes. Avoid refrigeration, as this can affect their texture and create condensation. For the best flavor development, let pralines cure for at least 2 hours before serving, though they’ll be delicious even straight from the cooling process.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 praline
- Calories: 215
- Sugar: 20g
- Sodium: 75mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 24mg