Mardi Gras Pecan Pralines Cream (Printable)

Rich pecan confections with creamy texture and buttery notes, ideal for festive indulgence.

# What You Need:

→ Dairy

01 - 1/2 cup heavy cream
02 - 4 tbsp unsalted butter, cut into pieces

→ Sugars

03 - 1 cup granulated sugar
04 - 1 cup light brown sugar, packed

→ Nuts

05 - 1 1/2 cups pecan halves

→ Flavorings

06 - 1 tsp pure vanilla extract
07 - Pinch of salt

# Steps:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, heavy cream, butter, and salt. Stir constantly until butter melts and mixture comes to a boil.
03 - Attach candy thermometer to pan. Continue cooking, stirring frequently, until mixture reaches 238°F (soft-ball stage), about 8-10 minutes.
04 - Remove from heat and stir in vanilla extract and pecan halves until evenly distributed.
05 - Stir vigorously for 2-3 minutes until mixture thickens and becomes creamy but remains pourable.
06 - Quickly drop spoonfuls of mixture onto prepared baking sheet, spacing apart to prevent merging.
07 - Let pralines cool at room temperature until completely set, approximately 20 minutes.

# Expert Advice:

01 -
  • These pralines strike that perfect balance between creamy and crystalline, with a texture that literally melts on your tongue
  • They're surprisingly forgiving for candy making, and even slightly imperfect batches still taste like pure Southern magic
  • The recipe makes enough to share generously, which is exactly what Mardi Gras spirit is all about
02 -
  • If you undercook the sugar mixture, your pralines will never set properly—they'll stay sticky and soft forever
  • Working quickly when you add the pecans is crucial because the sugar starts crystallizing the moment it stops boiling
  • Humidity is your enemy here, rainy days can make pralines turn out grainy or sticky
03 -
  • Invest in a good digital candy thermometer—being off by just two degrees can completely change your results
  • Use a wooden spoon rather than metal for stirring, as it conducts less heat and gives you better control

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