Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Nuts
Sugar Mixture
Flavoring
Method
Preparation
- 1
Prepare the Baking Sheet
Line a baking sheet with parchment paper and set aside.
- 2
Toast the Pecans
In a dry skillet over medium heat, toast the pecan halves for about 5-7 minutes, stirring occasionally until fragrant. Remove from heat and let cool.
Cooking
- 3
Cook the Sugar Mixture
In a medium saucepan, combine the granulated sugar, brown sugar, and butter. Cook over medium heat, stirring constantly until the mixture comes to a boil.
- 4
Add Cream
Once boiling, carefully stir in the heavy cream. Continue to cook for 3-5 minutes, or until the mixture reaches a soft ball stage (about 240°F or 115°C on a candy thermometer).
- 5
Forming the Pralines
- 6
Spoon the Pralines
Using a tablespoon, drop spoonfuls of the mixture onto the prepared baking sheet. Allow them to spread slightly.
- 7
Cool and Set
Let the pralines cool at room temperature for about 30 minutes until they are set and firm.
