Photo: Creamy Pecan Pralines Recipe
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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By knightn1977
Augusta, Georgia
on January 21, 2012
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Just the recipe I'd been searching for. Had them cooling when my husband walked in the door. What a great surprise for him! He was impressed! Not at all difficult if you use a thermometer and really a quick fix. Wouldn't change a thing, unless to double the recipe.
By pamdevone
El Paso, Texas
on December 24, 2011
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They were delicious, thank you Emeril.
By representingJersey
St. Louis, MO
on December 16, 2011
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Delicious and authentic! I too added a pinch of salt. The reason this recipe is considered difficult is that you must be very patient and stir constantly to get the pralines right. I know a lot of recipes SAY to stir constantly, but this recipe means it. The mixture will boil rapidly for quite a while (15 minutes or so while you temp it over and over until it reaches 238. I added refrigerated pecans and the candy cooled too quickly. I was able to add water and reheat it to the proper consistency, which was surprising.
Read all 17 reviews