Pecan Pralines

These pecan pralines are so decadent, sweet, and loaded with toasted pecans.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes.

These classic Southern pecan pralines have a melt-in-your-mouth texture that is hard to describe. They are not exactly soft or sticky, but they are easy to bite into, and they are not super chewy, even though they have a caramel-ish flavor.

Evidently, pecan pralines started as a French candied almond recipe, which, when introduced to New Orleans in the 18th century, evolved into this traditional Creole candy.

For the pecans, I used pecan pieces from Millican Pecan, one of our Spring Sweets Week sponsors. They are pretty much the best and freshest pecans ever. I always have a bag (or three) in the refrigerator and more in the freezer.

I've used their pecans in these caramel pecan tassies, these chocolate pecan butter cups, these pecan shortbread cookies, and this pecan brittle. I've also tossed them in a salad and baked them into chocolate caramel pecan tarts.

How to make pecan pralines.

First, line a baking sheet with parchment paper for cooling the praline candies. You want to do this ahead of time because you will have to work very quickly once the mixture reaches the right thickness. 

Next, bring the sugars, molasses, and cream to a boil in a heavy saucepan and cook until the mixture reaches 240 degrees F. You really need to use a candy thermometer.

Once the mixture has reached 240 degrees, remove the pan from the heat and add the butter, pecans, salt, and vanilla and stir the mixture constantly until it thickens. Once it's the right thickness, quickly scoop the mixture by tablespoon onto the baking sheet. Let them cool completely.

P.S. If for some reason your pralines don't work out on the first try, just chop them up and make pralines and cream ice cream!

What you need to make pecan pralines.

Ingredients include:

• Light brown sugar
• Granulated sugar
• Molasses or dark corn syrup. I used molasses. 
• Heavy cream
• Butter
• Pecans. I toasted mine before stirring them into the candy. 
• Salt
• Vanilla extract

Recommended tools include:

• Unless you can visually recognize the "soft ball stage" in candy making, a candy thermometer is invaluable. The one I use is inexpensive, and also works beautifully for deep frying. 
• A wooden spoon
• A medium heavy-bottomed saucepan. 
• I also used a tablespoon cookie scoop to portion the candy mixture onto the sheet pan. 

Additional tips for making pecan pralines. 

I've been told that making these during humid weather is not a good idea. Fortunately, where I live never gets overly humid. 

Definitely watch the temperature as the mixture is boiling and work fast once it reaches 240 degrees F. You will also have to work fast when the mixture reaches the right thickness if you want shiny and pretty pralines.

To toast the pecans, spread them out over a half sheet pan and bake them in a single layer in a 350 degree oven for 7 to 10 minutes, until fragrant.

Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks!  What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages!

Our #SpringSweetsWeek sponsors are Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. 

Thursday #SpringSweetsWeek Recipes

• Apple Pie Pop Tarts by Hezzi-D's Books and Cooks
• Carrot Cake Scones with Maple Cream Cheese Frosting by Blogghetti
• Chocolate Covered Strawberry Cake Roll by A Kitchen Hoor's Adventures
• Chocolate Crackles by A Day in the Life on the Farm
• Homemade Cinnamon Pecan Granola by Simply Inspired Meals
• No Bake Banana Cream Pie with Pecan Crust by Strawberry Blondie Kitchen
• Orange Pecan Torte by That Recipe
• Pecan Pralines by Karen's Kitchen Stories
• Raspberry Almond Cold Brew Latte by The Baking Fairy
• Strawberry Poptarts by Cookaholic Wife
• Strawberry Rhubarb Sweet Rolls by Kate's Recipe Box

Pecan Pralines

Print

Yield: 24 pralines

Author: Karen Kerr

These pecan pralines are so decadent, sweet, and loaded with toasted pecans.

Ingredients

• 1 1/2 cups packed light brown sugar
• 1 1/2 cups granulated sugar
• 3 tablespoons molasses
• 1 cup heavy cream
• 4 tablespoons regular butter
• 2 cups chopped pecans, toasted
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions

1. Line a rimmed baking sheet with parchment paper and set aside.
2. In a heavy medium saucepan, add the sugars, molasses, and cream over medium heat until the sugars melt.
3. With a candy thermometer attached to the side of the pan, bring the mixture to a boil until it reaches the soft ball stage, or 240 degrees F, This should take about 5 minutes.
4. Immediately remove the pan from the heat. Stir in the butter, pecans, salt, and vanilla with a wooden spoon. Continue to stir constantly until the mixture thickens, 2 to 3 minutes. Quickly scoop the mixture by tablespoon onto the parchment lined baking sheet.
5. Let cool completely.
6. Store in an airtight container between layers of wax paper.

Calories

213.31

Fat (grams)

12.04

Sat. Fat (grams)

4.06

Carbs (grams)

27.21

Fiber (grams)

0.87

Net carbs

26.34

Sugar (grams)

26.18

Protein (grams)

1.15

Sodium (milligrams)

27.70

Cholesterol (grams)

16.29

https://www.karenskitchenstories.com/2020/03/pecan-pralines.html

Karen's Kitchen Stories

pralines, pecans

candy

Louisiana

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Created using The Recipes Generator

This recipe was adapted from Jubilee: Recipes from Two Centuries of African American Cooking. It's an amazing book. I highly recommend it.