Mardi Gras Pecan Pralines (Printable)

Creamy pralines with toasted pecans, ideal for festive flavors or sweet indulgences.

# What goes in:

→ Sugars and Dairy

01 - 1½ cups granulated sugar
02 - 1½ cups light brown sugar, packed
03 - ¼ cup unsalted butter (½ stick)
04 - ½ cup heavy cream
05 - ¼ cup whole milk

→ Flavorings and Nuts

06 - 1 teaspoon vanilla extract
07 - 2 cups pecan halves, lightly toasted
08 - ¼ teaspoon salt

# Directions:

01 - Line two baking sheets with parchment paper or silicone mats to prevent sticking.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, butter, heavy cream, milk, and salt. Stir constantly until butter melts and sugars dissolve completely.
03 - Attach a candy thermometer to the pan. Continue cooking, stirring occasionally, until mixture reaches 236°F (soft ball stage), about 8-10 minutes.
04 - Remove from heat immediately. Stir in vanilla extract and toasted pecans. Beat briskly with a wooden spoon for 2-3 minutes until mixture thickens to a creamy, pourable consistency.
05 - Working quickly, drop heaping tablespoons onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
06 - Let pralines cool completely at room temperature for at least 20 minutes until firm and set.

# Expert Advice:

01 -
  • These pralines achieve that perfect melt in your mouth texture that Southern grandmothers spend decades mastering
  • The combination of toasted pecans and creamy caramel like sugar creates something completely addictive
02 -
  • If you stop stirring too soon the pralines will remain sticky instead of setting into proper candies
  • The mixture can go from perfectly pourable to rock hard in seconds so work swiftly once you remove it from heat
03 -
  • If your mixture hardens before you finish scooping add one tablespoon of warm milk and stir vigorously to loosen it back up
  • Use dark brown sugar instead of light for a deeper more molasses like flavor profile

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