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New Orleans pralines
Creamy pecan and brown sugar candies
In New Orleans a praline (say 'praw-leen') is a flat, fudgy disc of pecans set in brown sugar and cream, sold in waxed paper from candy shops along Decatur Street and by street vendors since the 1800s. It melts on the tongue rather than snapping like brittle. Chef's tip: use a sugar thermometer and take the pan off at 114 °C; a few degrees more and they turn grainy and hard.
- Total time
- 30 min
- Difficulty
- medium
- Serves
- 20
Ingredients
- 7 oz sugar
- ½ cup double cream
- 2 ⅛ oz butter
- ¼ tsp salt
- 7 oz pecan halvestoasted
- 1 tsp vanilla extract
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Method
0/5 doneStep 1: Line two trays with baking paper. Put the 7 oz sugar, 7 oz soft light brown sugar, ½ cup double cream, 2 ⅛ oz butter and ¼ tsp salt in a heavy saucepan and stir over a medium heat until the sugar dissolves.
5 minStep 2: Clip on a thermometer and boil without stirring until it reaches 225°F, the soft-ball stage.
10 minStep 3: Take off the heat, stir in the 7 oz pecan halves and 1 tsp vanilla extract and keep stirring with a wooden spoon for 2–3 minutes, until the syrup turns cloudy and creamy and starts to thicken.
3 minStep 4: Working fast, drop tablespoons onto the paper; they spread to 5 cm. A common mistake is stirring too long, which sets the candy in the pan; if it stiffens, add a teaspoon of hot water.
3 minStep 5: Leave 30 minutes until set and matt. Store airtight for up to a week.
30 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 1 g
- Carbs
- 18 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does new Orleans pralines take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of soft light brown sugar?
- White sugar + 1 tsp honey or golden syrup per 100g.
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