Mardi Gras Pecan Pralines Creamy (Printable)
Rich, creamy pecan candies with buttery sweetness, ideal for festive gatherings and indulgent treats.
# What You Need:
→ Sugars
01 - 2 cups granulated sugar
02 - 1 cup light brown sugar, packed
→ Dairy
03 - 3/4 cup heavy cream
04 - 4 tablespoons unsalted butter
→ Nuts
05 - 2 cups pecan halves
→ Flavorings
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
# Steps:
01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a large, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, and heavy cream. Stir to blend thoroughly.
03 - Place the pan over medium heat and stir constantly until the sugars dissolve completely and the mixture starts to bubble.
04 - Add the butter to the mixture and stir until fully melted and incorporated.
05 - Attach a candy thermometer to the pan if available. Continue cooking, stirring frequently, until the mixture reaches 238°F (soft-ball stage), approximately 10-15 minutes.
06 - Remove from heat. Add the vanilla extract, salt, and pecan halves. Stir vigorously for 2-3 minutes until the mixture thickens and becomes creamy while still pourable.
07 - Quickly drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
08 - Let the pralines cool completely at room temperature until set, approximately 20-30 minutes.
# Expert Advice:
01 -
- The heavy cream creates this impossibly silky texture that just dissolves on your tongue
- These candies actually improve after a day, developing this gorgeous sandy crystalline crunch
02 -
- The stirring stage after removing from heat is where most people fail you want the mixture to thicken but still pour
- Humidity affects these candies like crazy so save this recipe for dry days
03 -
- Use a wooden spoon instead of metal because it conducts less heat and gives you more time to work
- If your pralines do not set properly crumble them over vanilla ice cream and pretend you planned it