Mardi Gras Pecan Pralines (Printable)
Southern pecans toasted and coated in a rich, creamy caramel, ideal for festive indulgence.
# What You'll Need:
→ Praline Base
01 - 1 1/2 cups granulated sugar
02 - 3/4 cup packed light brown sugar
03 - 1/2 cup whole milk
04 - 6 tablespoons unsalted butter, cut into pieces
05 - 1/4 teaspoon fine sea salt
→ Flavor & Nuts
06 - 1 1/2 cups pecan halves, toasted
07 - 1 teaspoon pure vanilla extract
# Directions:
01 - Line two baking sheets with parchment paper or silicone mats to prevent sticking.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, milk, butter, and salt. Stir constantly until butter melts and mixture comes to a boil.
03 - Attach a candy thermometer to the pan. Continue stirring and cook until the mixture reaches 238°F (soft-ball stage), about 8-10 minutes.
04 - Remove from heat; immediately stir in pecan halves and vanilla extract. Continue stirring vigorously by hand for 2-3 minutes, until mixture thickens and becomes creamy but is still pourable.
05 - Quickly drop tablespoon-sized mounds onto prepared baking sheets, spacing them apart to allow for spreading.
06 - Allow pralines to cool and set completely at room temperature for about 20 minutes before serving or storing.
# Cooking Tips:
01 -
- These pralines deliver that perfect crystalline creamy texture that makes classic Southern confections so irresistible
- The recipe comes together in under 30 minutes but tastes like you spent hours perfecting them
02 -
- That final stirring stage is absolutely crucial for getting the right texture, so do not skip it or rush through
- If your mixture seizes and becomes grainy, add 1 to 2 tablespoons of hot water and stir vigorously to save it
03 -
- Toast your pecans in a dry pan for 3 to 4 minutes before adding them to intensify their natural flavor
- Have all your ingredients measured and ready before you start, because candy making waits for no one