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Creamy Pecan Pralines
Recipe courtesy Emeril Lagasse, 2006
Ingredients
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1 cup pecan halves
Directions
In a heavy-bottomed saucepan, combine the light brown sugar, granulated
sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the
pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the
pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy
cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a
parchment or aluminum foil lined sheet pan and cool completely before serving.
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