Introduced to America by French settlers to Louisiana, pralines are a simple and sweet treat. French pralines are typically a combination of almonds and caramelized sugar. The abundance of pecans prompted chefs in New Orleans to switch nuts in the 19th century. They also added cream to thicken the candy. Pecans are plentiful in the South, which makes this a signature Southern dessert. In some parts of Louisiana, pralines are sometimes called pecan candies. Using a candy thermometer helps to determine when the sugar mixture reaches the soft ball stage.
Recipe Servings: 20
Ingredients
- 4 Tbsp salted butter
- 1¼ cups sugar
- ¾ cups dark brown sugar (or light brown sugar) packed
- ½ cup evaporated milk
- 1 Tbsp vanilla extract
- 1½ cups pecans
Directions
- Lay an 18-inch sheet of wax paper or parchment paper onto counter.
- Cut butter into small pieces and then put on a plate and place in freezer.
- In a heavy medium saucepan, combine white and brown sugar with the evaporated milk.
- Cook over medium heat until mixture reaches soft ball stage—a candy thermometer is recommended and should register 235°F.
- Remove pan from heat and add frozen butter, stirring until melted.
- Add vanilla and pecans, stirring until mixture is no longer shiny and not too stiff.
- Use a tablespoon to spoon out mounds of the mixture onto wax paper. It should spread slightly.
- Let candy rest until firm.
- Enjoy immediately or store in an airtight tin between sheets of wax paper.
Notes
Pecan pralines can be frozen for up to three months in airtight containers lined with wax paper. The pralines can also be wrapped individually.
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