Follow these steps for perfect results
granulated sugar
brown sugar
packed
heavy cream
butter
pecans
chopped
Combine granulated sugar, brown sugar, heavy cream, and butter in a heavy pan.
Cook, uncovered, over medium heat until the mixture boils and reaches 238°F on a candy thermometer or until a sample forms a soft ball in cold water.
Remove from heat and stir in chopped pecans.
Beat for about 3 minutes or until creamy and somewhat cooled.
Drop by tablespoon onto a double thickness of wax paper.
Let pralines harden for about 15 minutes.
Expert advice for the best results
Ensure the candy thermometer is accurate for best results.
Do not overcook the mixture or the pralines will be hard.
Store pralines in an airtight container to prevent them from drying out.
Everything you need to know before you start
5 mins
Pralines can be made a day in advance.
Arrange pralines on a serving plate or in individual paper cups.
Serve as an after-dinner treat.
Offer as a hostess gift.
Balances the sweetness of the praline.
Compliments the nutty and sweet notes.
Discover the story behind this recipe
A staple of Creole cuisine and a popular souvenir.
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