Ingredients
1 ¼ cups (250 g) sugar (preferably brown or raw cane sugar)
2 cups (250 g) powdered sugar
1 cup (250 ml) heavy cream (30–36%)
6 tablespoons (85 g) butter
1 teaspoon vanilla extract
Pinch of salt
3 cups (350 g) pecans, lightly toasted
Optional additions:
1 tablespoon maple syrup – for a deeper aroma
½ teaspoon cinnamon – for a warm spice note
Instructions
Step 1: Prepare the pecans
Toast pecans in a dry skillet for 3–4 minutes, until fragrant. Be careful not to burn them – they should be lightly golden. Set aside to cool.
Step 2: Cook the mixture
In a large, heavy-bottomed saucepan, combine sugar, powdered sugar, cream, butter, vanilla, and salt. Heat over medium heat, stirring with a wooden spoon until the butter and sugars dissolve.
Step 3: Reach the right consistency
Bring the mixture to a boil and cook until it reaches about 234–239°F (112–115°C) – the “soft ball” stage in candy-making. If you don’t have a thermometer, drop a bit of the mixture into cold water – it should form a soft, pliable ball.
Step 4: Add the pecans
Remove the pot from the heat, add the pecans, and stir quickly to coat them evenly in caramel.
Step 5: Form the pralines
Spoon portions of the mixture onto parchment paper or a silicone mat. Let cool completely – they will firm up with a delicate crisp top and a slightly soft center.
Notes
Classic
White sugar and vanilla – the closest to traditional New Orleans pralines.
Spiced
Add cinnamon, cardamom, or a touch of ginger for a warming aroma.
Chocolate
Add 2 ounces (50 g) of dark chocolate at the end of cooking for a richer flavor.
Almond
Replace pecans with almonds or walnuts – they work beautifully too.
Caramel
Stir in 2–3 tablespoons of caramel sauce after removing from heat for a softer, richer praline with an intensified buttery flavor.
