Recipe details Medium · 24 servings
Nutrition Per Serving
estimated
Old-Fashioned Creamy Pecan Pralines
These classic Southern-style pralines pair a buttery brown-sugar candy base with crunchy pecans. The cooked candy is beaten until it turns creamy and then spooned into rustic, melt-in-your-mouth patties.
Ingredients
- • 4 cups granulated sugar, divided
- • 1 tsp salt
- • 2 cups heavy cream
- • 3 cups pecan halves or coarsely chopped pecans
Method
Tap a step to see its ingredients.
- Line two baking sheets with parchment paper or silicone mats and place them beside the stove.
- Set out a candy thermometer and a sturdy wooden spoon before beginning.
| 4 cups granulated sugar, divided | caramelize sugar | make candy base | cook to soft ball | beat until creamy | drop and cool |
| 1 tsp salt | |||||
| 2 cups heavy cream | |||||
| 3 cups pecan halves or coarsely chopped pecans |
1 caramelize sugar 1 ingredient
Melt 1/2 cup of the sugar in a heavy saucepan over medium heat, swirling gently as it turns a rich amber color.
- 4 cups granulated sugar, divided
2 make candy base 3 ingredients
Carefully stir the remaining sugar, cream, and salt into the amber caramel until the caramel is fully dissolved.
From: caramelize sugar
- 4 cups granulated sugar, divided
- 1 tsp salt
- 2 cups heavy cream
3 cook to soft ball 1 ingredient
Add the pecans and cook, stirring often, until the candy reaches 234 to 240 F, the soft-ball stage.
From: make candy base
- 3 cups pecan halves or coarsely chopped pecans
4 beat until creamy
Take the pan off the heat and beat the candy until it thickens and changes from glossy to creamy and opaque.
From: cook to soft ball
5 drop and cool
Immediately spoon the thickened pecan candy into individual mounds on the lined sheets and let the pralines cool until firm.
From: beat until creamy
- 1
caramelize sugar
Melt 1/2 cup of the sugar in a heavy saucepan over medium heat, swirling gently as it turns a rich amber color.
4 cups granulated sugar, divided
- 2
make candy base
Carefully stir the remaining sugar, cream, and salt into the amber caramel until the caramel is fully dissolved.
4 cups granulated sugar, divided; 1 tsp salt; 2 cups heavy cream
- 3
cook to soft ball
Add the pecans and cook, stirring often, until the candy reaches 234 to 240 F, the soft-ball stage.
3 cups pecan halves or coarsely chopped pecans
- 4
beat until creamy
Take the pan off the heat and beat the candy until it thickens and changes from glossy to creamy and opaque.
- 5
drop and cool
Immediately spoon the thickened pecan candy into individual mounds on the lined sheets and let the pralines cool until firm.
Text instructions
Line two baking sheets with parchment paper or silicone mats and place them beside the stove.
Set out a candy thermometer and a sturdy wooden spoon before beginning.
Melt 1/2 cup of the sugar in a heavy saucepan over medium heat, swirling gently as it turns a rich amber color.
Carefully stir the remaining sugar, cream, and salt into the amber caramel until the caramel is fully dissolved.
Add the pecans and cook, stirring often, until the candy reaches 234 to 240 F, the soft-ball stage.
Take the pan off the heat and beat the candy until it thickens and changes from glossy to creamy and opaque.
Immediately spoon the thickened pecan candy into individual mounds on the lined sheets and let the pralines cool until firm.
Recipe from Cookbook Hub - www.cookbookhub.org