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.
Photo: Creamy Pecan Pralines Recipe
















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By veronica_w
New Orleans
on May 11, 2013
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Emeril always gives fantastic recipes
By artippett
Georgia
on January 19, 2013
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This turned out well for me. I did add a couple of drops of Vanilla (it IS a Southern thing. I also set the heavy duty pan in an inch of cool water to stop the cooking as soon as I took it off the stove. Then I worked quickly to spoon them out; however, while the first half of the batch were beautiful and glossy, the last few were more grainy and rough in appearance. Next time, I'll forego the cool water dip to see if that helps. If anyone else has had the change in appearance occur, I would certainly appreciate feedback. This was my first attempt at candy making. Overall, it was an easy recipe to follow and the product taste DELICIOUS!
By kclondon
on December 24, 2012
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great praline candy, easy recipe, Love, Love, Love!
Read all 21 reviews