Louisiana Pecan Pralines

Pralines are easy to make as long as you have a candy thermometer and work quickly. They are loved throughout the southern US and can range from pale golden brown to deep brown and from a fudgy texture to crispy. This recipe from Louisiana makes pralines that are somewhere in between.

5 from 2 votes

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Course: Dessert, Snack

Cuisine: American, American Deep South, New Orleans, North American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: pralines

Author: My Hungry Traveler

Equipment

4-foot length of parchment paper
Candy thermometer
Heavy-bottomed saucepan

Ingredients

2½ cups Light brown sugar
1 cup Heavy cream
4 tbsp Butter, salted
2 tbsp Water
2 cup Shelled pecan halves

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Instructions

Line a clean work surface with a 4-foot length of parchment paper. Put sugar, cream, butter, and water in a heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves, then stop stirring and bring to a boil.
Continue cooking until syrup reaches 238°F (114°C) on a candy thermometer Remove from heat, add pecans, and stir vigorously for 1 minute. Working quickly, drop mixture onto parchment 1 heaping tbsp at a time. Allow to cool completely and then remove the solidified pralines from the paper. Serve right away, store at room temperature or freeze in an airtight container.

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