Pralines

Pralines will satisfy any sweet tooth!

Pralines (also known as pecan candy) are delectable southern confections made with sugar, cream and pecans. It is said that pralines originated in France but were made with almonds. When the French settled in Louisiana, almonds were replaced by pecans because they were so plentiful there.

INGREDIENTS

• 1 cup white sugar
• 2 cups brown sugar
• 1 cup heavy cream or evaporated milk
• 2 cups pecans
• 1 tsp vanilla extract
• 1 pinch of salt

PREPARATION

Place dish towels onto work surface and cover with large pieces of parchment paper.

Put cold water and a couple of ice cubes in a small bowl & set aside to test the candy to see if it is done.

Heat and stir heavy cream and sugars in heavy gauge pot. Stir constantly.

When candy is about 238°, remove from the heat. (Soft Ball Stage= drizzle a little bit of the candy in the bowl of cold water to see that it forms a soft ball.)  Add butter and vanilla and continue to stir until the candy becomes creamier. It will appear lighter in color.

Quickly and carefully spoon the candy onto the wax paper. 

Allow to cool until set thoroughly before serving.

Allow to cool before removing from the parchment paper.

Melt in your mouth goodness! C’est si bon!

Print Pin

Pralines

Course Dessert

Author Monique Olivier Getzinger

Equipment

• 1 Candy thermometer

Ingredients

• 1 cup white sugar
• 2 cups brown sugar
• 1 cup heavy cream or evaporated milk
• 2 cups pecan halves
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

• Place two dish towels on the counter and cover each with a large piece of parchment paper or use silicone mats.

  Measure out all ingredients before beginning.
• Put cold water and a couple of ice cubes in a small bowl & set aside to test the candy to determine if it has reached the soft ball stage. Or have a candy thermometer on hand.
• Using a heavy gauge pot, heat heavy cream and stir in the sugars & salt. Stir constantly.
• When candy is about 238°, remove from the heat. (Another way to test if the candy is at the Soft Ball Stage, drizzle a little bit of the candy in the bowl of cold water with ice. It is ready when it forms a ball and is soft to the touch.)
• Add butter and vanilla and mix well.

  Caution: the vanilla will sizzle in the candy.
• Add the pecans and continue to stir until the candy becomes creamier and opaque as it starts to thicken.
• Quickly and carefully spoon the candy onto the parchment paper.  Allow to cool and set thoroughly before eating.
• Store in an airtight container.

  Makes about two dozen 2-inch pralines.

Enjoy Keeping It Creole!⚜️

Keeping It Creole, LLC

Enjoy Keeping It Creole!