Mardi Gras Pecan Pralines Cream (Print)

Rich creamy pecan confections ideal for Mardi Gras or festive gatherings, with a melt-in-mouth texture.

# What You Need:

→ Sugars

01 - 2 cups granulated sugar
02 - 1 cup light brown sugar, packed

→ Dairy

03 - 3/4 cup heavy cream
04 - 4 tablespoons unsalted butter

→ Nuts

05 - 2 cups pecan halves

→ Flavorings

06 - 1 teaspoon vanilla extract
07 - Pinch of salt

# How to Make:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a large, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, and heavy cream. Stir to blend thoroughly.
03 - Place the pan over medium heat and stir constantly until the sugars dissolve completely and the mixture starts to bubble.
04 - Add the butter to the mixture and stir until fully melted and incorporated.
05 - Attach a candy thermometer to the pan if available. Continue cooking, stirring frequently, until the mixture reaches 238°F (soft-ball stage), approximately 10-15 minutes.
06 - Remove from heat immediately. Add the vanilla extract, salt, and pecan halves. Stir vigorously for 2-3 minutes until the mixture thickens, becomes creamy, and achieves a pourable consistency.
07 - Working quickly, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
08 - Let the pralines cool completely at room temperature until fully set, about 20-30 minutes.
09 - Store pralines in an airtight container at room temperature for up to 1 week.

# Expert Advice:

01 -
  • The texture walks this perfect line between fudge and creamy candy, dissolving on your tongue in the most satisfying way
  • One batch yields enough to share generously, though you might want to hoard them all for yourself
  • These pralines capture that old-fashioned candy shop nostalgia without requiring any special equipment beyond a heavy pan
02 -
  • Humidity will wreck your pralines, so choose a dry day or run the air conditioner to help them set properly
  • Working quickly after adding pecans is crucial, as the mixture will begin to crystallize and become impossible to scoop
  • If your pralines turn grainy, do not throw them away, as they can be crumbled over ice cream or stirred into oatmeal
03 -
  • Dark brown sugar substitutes beautifully for light, adding deeper molasses notes and a slightly darker color
  • These pralines pair perfectly with chicory coffee, sweet dessert wine, or even crumbled over vanilla ice cream

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