The perfect praline.
Traditional Praline Recipe
Yield: 2 dozen pralines
Write a review
- 1 cup firmly packed light brown sugar
- 1 cup sugar
- 1⁄2 cup heavy whipping cream
- 1⁄4 teaspoon baking soda
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- Line a baking sheet with parchment paper. Set aside.
- In a medium saucepan, bring brown sugar, sugar, cream, and baking soda to a boil. Cook, stirring occasionally, until a candy thermometer reads 240°. Remove from heat; stir in butter and vanilla. Quickly add pecans, stirring vigorously until mixture thickens and loses some of its shine, 1 to 2 minutes.
- Quickly spoon mixture by heaping tablespoonfuls, and drop onto prepared pan. (If mixture hardens, add 1 tablespoon hot water at a time until mixture returns to a spoonable consistency.)
- Let cool until hardened, approximately 10 minutes. Store in an airtight container at room temperature up to 1 week.
Taste of the South https://www.tasteofthesouthmagazine.com/