Pecan Praline Recipe
User Reviews
5
Pecan Praline Recipe
Description
This Pecan Praline Recipe starts by cooking a mixture of granulated sugar, packed brown sugar, butter, half-and-half, and pecan halves together over low to medium heat. The initial low heat dissolves sugars gently, then the mixture is cooked to the soft ball stage at 235 degrees Fahrenheit, a critical step that determines the candy’s final texture.
After reaching temperature, the heat is removed and the mixture is beaten with a wooden spoon until it thickens, indicating it is ready to set into the characteristic praline texture. The candy is then dropped by spoonfuls onto waxed paper to cool and firm. The result is a sweet, creamy praline candy with the crunchy texture of pecans.
Variations include substituting half-and-half with heavy cream for a richer taste or using walnuts, almonds, or peanuts instead of pecans. These pralines keep well stored in an airtight container at room temperature for up to two weeks. If the candy thickens prematurely during cooking, adding hot water gradually while stirring can loosen it to the right consistency.
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 brown sugar firmly packed
- 6 tbsp butter
- 1/2 cup half-and-half
- 2 cups pecan halves
Instructions
- Line a baking sheet with waxed paper. In a large heavy-bottomed saucepan over low heat, combine sugar, brown sugar, butter, half-and-half, and pecans.
- Cook until sugar dissolves, about 2-3 minutes, stirring gently. Increase heat to medium and cover. Cook until sugar dissolves from the side of the pan, about 2-3 minutes longer.
- Uncover and cook until praline reaches soft ball stage, 235 degrees on a digital thermometer, while stirring constantly (see note 3).
- Remove from heat. Using a wooden spoon, beat the mixture until it begins to thicken. Drop by rounded tablespoons onto the prepared baking sheet, and allow to stand at room temperature until firm.
Notes
- Store pralines in an airtight container at room temperature for up to two weeks to maintain freshness.
- Substitute heavy cream for half-and-half if a richer candy is desired.
- For variety, replace pecans with walnuts, almonds, or peanuts to create different praline types.
- If the candy mixture hardens in the pan before shaping, stir in hot water a teaspoon at a time to loosen it.
- This recipe makes about 24 pralines, ideal for sharing or gift-giving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pralines
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1 piece | |
| Calories | 150kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 3mg | 0% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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