Trust us—a hint of spice to balance the sweetness will be a welcome surprise in these classic pralines.
Spicy Pecan Pralines
Makes about 21
- 2 teaspoons kosher salt, divided
- 6 tablespoons unsalted butter, cubed
- 1½ cups firmly packed dark brown sugar
- ½ cup heavy whipping cream
- 1½ teaspoons light corn syrup
- 1⅔ cups confectioners’ sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon ground red pepper
- 1½ cups pecan halves, toasted
- Line a large baking sheet with wax or parchment paper and sprinkle with 1 teaspoon salt.
- In a medium heavy-bottomed saucepan, add butter, brown sugar, cream, corn syrup, and remaining 1 teaspoon salt; bring to a full boil over medium heat, stirring frequently. Cook for 1 minute, stirring frequently. Remove from heat.
- Add confectioners’ sugar, vanilla, and red pepper; beat with a mixer at low speed until smooth, about 2 minutes. Stir in pecans. Let stand, stirring occasionally, until mixture is thick enough to drop with a spoon, 5 to 8 minutes.
- Drop mixture by heaping tablespoonfuls 2 inches apart onto prepared pan. Let stand until firm, about 6 hours. Gently remove from paper. Store in an airtight container.
If you aren’t a fan of sweet and spicy treats, feel free to leave out the red pepper or swap it for your favorite baking spice or pie spice blend. For added flair, sprinkle the pralines with flaked salt or festive sprinkles before they set.