Pecan Pralines Recipe - NYT Cooking - The New York Times

Updated Dec. 6, 2023

Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.

To make pralines is to show a great deal of love and care for the recipient of these resplendent treats. This incredible tradition should be embraced: They are perfect to wrap in glassine bags and hand out one by one, or place in a tin by the dozen as gifts. They’re also perfect to eat standing up in your kitchen. A nod to the Louisiana gas station treats of yore, this version cuts through the sweetness with a bit of salt and vanilla paste. For Southerners, the pralines feel like a bit of a homecoming in their warm, sweet (with a bit of salty) nature. 

Featured in: Don’t Underestimate the Power of a Good Praline

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Ingredients

Yield:15 pralines

• 1¼ cups/250 grams granulated sugar
• ¾cup/168 grams unsalted butter
• 1cup/240 milliliters heavy cream
• ½teaspoon baking soda
• 1tablespoon vanilla bean paste or extract
• 1cup/100 grams pecan halves
• 1cup/110 grams roughly chopped pecans
• ¾teaspoon coarse kosher salt (such as Morton)

Ingredient Substitution Guide

Nutritional analysis per serving (15 servings)

299 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 2 grams protein; 138 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Prepare your equipment: Clip a candy thermometer to a 4- to 5-quart high-sided pot. (The mixture will bubble pretty vigorously, so make sure your pot is large enough to contain this excitement.) Line a sheet pan with parchment paper. Get something to scoop the candy: a 2-ounce ice cream scoop with a thumb lever, two spoons or a ¼-cup measuring cup. (Truthfully, you can make them whatever size you like.)

2. Combine sugar, butter, cream and baking soda in the pot over medium heat. Stir pretty frequently with a heatproof silicone spatula so the sugar doesn’t scorch. As the mixture begins to boil, it will foam up and rise. Once it boils, start stirring constantly and cook until it reaches 246 degrees on the candy thermometer, 10 to 12 minutes. Scrape the sides and bottom often for even browning. As it cooks, the mixture will settle down then begin to thicken, darken and caramelize.

3. Once the mixture reaches 246 degrees, carefully add vanilla, pecan halves, chopped pecans and salt. Remove the pot from the heat, tilt it and vigorously continue to stir for 3 to 5 minutes to cool your candy and thicken it. The candy will be matte with a cloudy shininess and light in color.

4. Using your scoop of choice, drop your pralines onto the prepared sheet pan. Be sure to scoop from the bottom of the pan and stir frequently.

5. Allow the candy to set at room temperature for 8 to 12 hours. The pralines will begin to turn opaque around the edges and then gradually stiffen up as they set. When they are fully set up, they will slide easily on the parchment paper and keep their shape.

6. Store at room temperature for up to a week, ideally wrapped in parchment paper and placed in a tin box.

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