Praline Recipe

Praline Candy

1. 1

   Prepare equipment and ingredients

   Line a baking sheet with wax paper or a silicone mat. Measure out all ingredients so they are ready; have a candy thermometer available and keep the cream warm (microwave briefly) so it won't seize the sugar when added.

2. 2

   Toast pecans

   Place the pecans in a dry skillet over medium heat. Toast, stirring often, for 3–5 minutes until fragrant and lightly browned. Remove from heat and transfer to a bowl to stop cooking.

3. 3

   Dissolve sugar

   In a heavy-bottomed saucepan (2–3 quart), combine granulated sugar, brown sugar, and water. Stir gently to moisten the sugars, then place over medium heat. Without stirring, let the sugar mixture come to a simmer. If necessary, you can gently swirl the pan to promote even melting but avoid stirring which can cause crystallization.

4. 4

   Cook to caramel stage

   Clip a candy thermometer to the saucepan. Continue cooking the sugar mixture until it reaches 240–245°F (115–118°C) — the soft-ball stage — and the color turns a deep amber, about 8–12 minutes. Watch closely to avoid burning. If you do not have a thermometer, test by dropping a small amount into very cold water; it should form a soft, pliable ball.

5. 5

   Finish the praline base

   Remove the pan from the heat. Immediately and carefully stir in the warmed heavy cream a little at a time (it will bubble vigorously). Then add the butter, vanilla, and kosher salt. Stir briskly until smooth and glossy and any larger bubbles subside, about 30–45 seconds.

6. 6

   Add pecans and form pralines

   Stir the toasted pecans into the caramel mixture until evenly coated. Working quickly but carefully (the mixture is very hot), spoon tablespoon-sized mounds of praline onto the prepared baking sheet, spacing them about 1 inch apart. You can use two spoons or a small cookie scoop to form uniform rounds.

7. 7

   Cool and finish

   Sprinkle each praline with a tiny pinch of flaky sea salt if using. Let the pralines cool and set at room temperature for 30–45 minutes until firm. Do not refrigerate, as moisture can make them sticky.

8. 8

   Store

   Once fully set, transfer pralines to an airtight container with layers separated by parchment paper. Store at cool room temperature for up to 1 week.