Pecan Praline Recipe
User Reviews
5
Pecan Praline Recipe
Description
The Pecan Praline Recipe involves toasting pecan halves until aromatic and slightly browned to bring out their flavor before mixing them into a boiled mixture of white sugar, brown sugar, butter, and milk. The combined sugars and dairy are cooked to a temperature of 235-240°F (soft ball stage), creating the correct candy consistency for the pralines. Vanilla extract is stirred in for aroma and taste.
Once removed from heat, the pecans are incorporated quickly into the mixture, which is then dropped by spoonfuls onto parchment paper. The candy sets as it cools, thickening to form individually shaped pralines with a glossy appearance that fades slightly as they solidify.
This traditional confection offers a combination of the buttery, sweet flavors of caramelized sugar with the rich crunch of toasted pecans. Serving pralines as a snack or dessert adds a satisfying sweetness with nutty texture.
For cooks without a candy thermometer, the recipe suggests testing with cold water to identify the soft ball stage by dropping a dollop of syrup into water and observing its firmness and pliability, ensuring proper candy stage for optimal praline texture.
Ingredients
- 1 1/2 c pecan halves
- 1 1/2 c sugar
- 6 tbsp butter
- 3/4 c brown sugar
- 1/2 c milk whole
- 1 tsp vanilla extract
Instructions
- Toast the Pecans: Line a baking sheet with parchment paper. Preheat oven to 350°F. Spread pecan halves on sheet. Bake 7-10 minutes, flipping halfway. Pecans will begin to brown and become aromatic
- Fasten the candy thermometer to the side of a large saucepan. Add the sugars, butter and milk. Stir consistently over medium high heat and bring the mixture to 235-240°F. *
- Remove from the heat and mix in the pecans and vanilla. Store for about 2-3 minutes. The mixture will thicken as it cools. It will also lose some of its glossiness.
- Use a cookie scoop to drop mixture onto the parchment paper. Work fast as the mixture in the pot will set quickly.
- Allow pralines to cool and solidify for a couple of minutes before serving.
Notes
- If you lack a candy thermometer, use the cold water test to determine the soft ball stage by dropping hot syrup into cold water and checking if it forms a soft ball that flattens slowly.
- Overcooking the sugar mixture will cause it to harden too much and undercooking will result in a soft or sticky texture; precise timing is important.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 35mg | 1% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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