Creamy Praline Recipe

Prepare pecans and sugar

Line a baking sheet with parchment. Spread pecans in a single layer. In a small saucepan over medium heat, combine sugar and water. Stir gently just until sugar dissolves, then stop stirring and let it come to a light amber color (about 6–8 minutes). Watch closely to avoid burning.

Coat nuts

When the sugar reaches a light amber, remove from heat and quickly stir in the pecans until evenly coated. Immediately spread the caramel-coated pecans onto the prepared baking sheet and let cool completely (10–15 minutes).

Make praline paste

Once cool, break the praline into pieces and transfer to a food processor. Add the butter and pulse until it becomes a coarse paste. Scrape down sides, add salt and vanilla, then process until smooth and spreadable (about 1–2 minutes). If too thick, add 1 tsp hot water at a time to loosen. Set aside 1 cup of this paste for the cream and reserve any extra in an airtight jar (refrigerate up to 2 weeks).

Warm dairy

In a medium saucepan, combine heavy cream, whole milk, and 1 cup sugar. Warm over medium heat until just steaming and small bubbles appear at the edges (do not boil).

Temper yolks

In a bowl, whisk egg yolks with cornstarch and the remaining pinch of salt until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper, then slowly whisk the tempered yolks back into the saucepan with the remaining cream.

Cook custard

Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, scraping the bottom and sides, until the mixture thickens enough to coat the back of the spatula (170–175°F / 77–80°C), about 4–6 minutes. Do not let it boil.

Finish custard

Remove from heat and stir in 2 teaspoons vanilla. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool at room temperature for 10 minutes, stirring occasionally to release steam.

Incorporate praline paste

While the custard is still warm (but not hot), whisk in the reserved 1 cup praline paste until fully incorporated and smooth. If you prefer a chunkier texture, fold in 2–3 tablespoons of chopped toasted pecans instead or in addition.

Chill

Place the bowl of praline cream over an ice bath and stir occasionally until cold, about 10–15 minutes, or transfer to the refrigerator to cool completely (2–3 hours). Cover to prevent skin formation.

Finish with butter

Once chilled, beat in the 2 tablespoons softened butter with a spatula or whisk to add extra silkiness and sheen. Taste and adjust salt if needed (a tiny pinch can brighten flavors).

Serve or store

Serve the creamy praline as a dessert spoonable cream over cake, waffles, pancakes, or as an ice cream base (churn per your ice cream machine instructions if desired). Garnish with toasted chopped pecans. Store in an airtight container in the refrigerator for up to 5 days; re-whisk before serving if separation occurs.