Mardi Gras Pecan Pralines (Printable)
Classic Southern confections with toasted pecans in creamy caramel, perfect for festive Mardi Gras treats.
# What You'll Need:
→ Praline Base
01 - 1 1/2 cups granulated sugar
02 - 3/4 cup packed light brown sugar
03 - 1/2 cup whole milk
04 - 6 tablespoons unsalted butter, cut into pieces
05 - 1/4 teaspoon fine sea salt
→ Flavor & Nuts
06 - 1 1/2 cups pecan halves, toasted
07 - 1 teaspoon pure vanilla extract
# How-To Steps:
01 - Line two baking sheets with parchment paper or silicone mats.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, milk, butter, and salt. Stir constantly until butter melts and mixture comes to a boil.
03 - Attach a candy thermometer to the pan. Continue stirring and cook until the mixture reaches 238°F (soft-ball stage), about 8–10 minutes.
04 - Remove from heat; immediately stir in pecan halves and vanilla extract. Continue stirring vigorously by hand for 2–3 minutes, until mixture thickens and becomes creamy but is still pourable.
05 - Quickly drop tablespoon-sized mounds onto prepared baking sheets, spacing them apart.
06 - Allow pralines to cool and set completely at room temperature for about 20 minutes before serving or storing.
# Expert Advice:
01 -
- These pralines deliver that perfect crinkle topped, creamy texture that makes store bought candies taste like mere imitations
- They come together in under 30 minutes but taste like you spent hours laboring over them
- The recipe is completely foolproof once you understand the soft ball stage
02 -
- The mixture will go from perfectly pourable to rock solid in seconds, so have your baking sheets ready and work swiftly when portioning
- If your pralines turn out grainy or seize up, stir in 1 to 2 tablespoons of hot water and keep stirring until it smooths out again
03 -
- For deeper flavor complexity, substitute dark brown sugar for half the light brown sugar
- Add a teaspoon of bourbon along with the vanilla for an adult version that tastes like New Orleans