Pecan Pralines

These delightfully sweet, melt-in-your-mouth pecan pralines have the most beautiful flavor and texture. No wonder they are such a highly addictive treat. Whip up a double batch so you have some to gift and some to munch on!

Course Dessert/Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Cooling Time 30

Total Time 1

Servings

Calories 382kcal

Author Imma

Ingredients

1 cup pecan halves
¼ cup chopped pecans
½ cup granulated sugar
½ cup light brown sugar
½ cup heavy cream
2 tablespoons unsalted butter
¼ teaspoon salt (omit if using salted butter)
1 teaspoon vanilla extract

Instructions

Place the pecans on a baking sheet and bake in a preheated 350°F (175°C) oven for 8-10 minutes or until fragrant. Allow them to cool.
Prepare your baking sheet for the pecan pralines by lining it with greased parchment paper or a silicone mat.
Combine the granulated sugar, brown sugar, cream, unsalted butter, and salt in a medium-sized saucepan.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.
Once the mixture reaches a boil, insert a candy thermometer into it. Cook the mixture until it reaches a temperature of 235°F/112℃ (soft ball stage). It will foam and bubble slightly. Stir occasionally to ensure even heating and to prevent burning.
Remove the saucepan from the heat. Let it sit for a few minutes to cool slightly and thicken, reaching about 200°F (93℃).
Add the pecan halves, chopped pecans, and vanilla extract to the mixture. Stir them in with a wooden spoon to coat, and then do not stir again. Let the temperature come down to 150°F (65℃), then stir again for about a minute.
Using a spoon or cookie scoop, drop spoonfuls of the pecan praline mixture onto a parchment-lined baking sheet. Allow the pralines to cool and set completely at room temperature, which will take about 30 minutes to an hour.
Once the pecan pralines have completely set, remove them from the baking sheet and store them in an airtight container at room temperature.

Notes

Use a candy thermometer. I'm not into gadgets, but a candy thermometer does help in this recipe. You can use the standby ice water test, but it has failed me before.
Be sure to leave some space between each mound of pecan pralines when you put them on the baking sheet to set. Otherwise, the pralines will stick together, forming not-so-bite-sized mega clumps.
Don't sweat if your batch doesn't set properly and turns out gooey! It happens to the best of us. Roll them into 1-inch balls and dip them in chocolate to make truffles instead.
Put pecan pralines in a glass mason jar and tie them with a pretty ribbon. Then, add a personalized tag to turn this treat into a thoughtful gift.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition