Classic Pralines

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 05/8/19
Classic Pralines

The Spruce / Elizabeth LaBau
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 15 servings
Nutrition Facts (per serving)
258 Calories
16g Fat
29g Carbs
2g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 258
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 23%
Cholesterol 18mg 6%
Sodium 5mg 0%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 5%
Protein 2g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bring the classic taste of the Amerian South into your mouth with delicious pralines. There's nothing more of a paradox than the crunchy and crumbly texture of this tasty treaty that also melts in your mouth. These are the perfect sweet treat to end a scrumptious and hearty meal or munch on throughout the day until there's no more (we aren't judging you here).

Brown sugar, cream, and pecans combine to produce these pralines that taste like pecan pie. While pralines have a reputation for being tricky to bake, this recipe is simple enough that you should be cracking them out in no time. Just make sure to practice, practice, practice! That is the secret key to mastering any baked goods and your hard work is sure to capture the stomachs (and hearts!) of your loved ones.

Ingredients

  • 1 cup cream (heavy)
  • 2 cups sugar (brown, packed)
  • 1 teaspoon vanilla extract
  • 2 cups pecans (halves, lightly toasted)

Steps to Make It

  1. Prepare a sheet tray by covering it with waxed paper.

  2. Combine brown sugar and cream in a medium heavy-bottomed saucepan over medium-high heat.

  3. Stir with a wooden spoon until sugar is dissolved, then do not stir anymore.

  4. Insert a candy thermometer and boil until the sugar reaches 240 F (soft-ball stage).

  5. Remove from heat and stir in vanilla. Continue to stir until the mixture thickens and becomes opaque.

  6. Stir in all pecans, and drop by teaspoonfuls on a prepared sheet tray.

  7. Allow to cool completely at room temperature before removing from waxed paper.

  8. Serve and enjoy!