| Level: | Intermediate |
| Total: | 22 min |
| Prep: | 7 min |
| Cook: | 15 min |
| Yield: | about 1 dozen |
Ingredients
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 240 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 24 mg |
| Sodium | 56 mg |
Reviews
I always use this recipe for pecan or cashew pralines and generally double it. So good!
Be sure to cook until candied. I also waited until after candied to add the pecans (and a little vanilla), then stirred. Wonderful!
This was the first time I’ve made a candy and this recipe is easy to make. Having a thermometer made a huge difference.
Ive been making them and adding habaneros to them there so sinking good i cant stop eating them..
This was absolutely excellent. Last year at Marti Gras I made a triple batch for a church event. You will need a candy thermometer as it is hard to eyeball the progress. Move quickly from the pot to the cooling tray. It helps preserve the nice shiny appearance. I will definitely be making these again!