Pralines

Published Sept. 2, 2020

Prep & Cooking Time

Total Time: ~1 hour (including cooling)

Ingredients

• 1 cup firmly packed dark brown sugar (light brown sugar can be substituted, though flavor and color will vary)

• 1 cup granulated sugar

• ½ cup evaporated milk (whole milk or heavy cream may also be used for richer flavor, but evaporated milk is traditional for texture)

• 1 cup pecan halves or pieces (toasted, as raw pecans are bitter; see Chef’s Tips)

• 2 tablespoons unsalted butter (cold, cubed to ensure even melting)

• 1½ teaspoons pure vanilla extract

• Optional additions (per user variations): ½ tsp salt (with vanilla), ½ tsp Maldon sea salt (sprinkled on parchment before pouring)

Step-by-Step Preparation

Step 1: Prepare and Toast Pecans (Prep Time: 10 minutes)

• Toast pecans (if using raw): Preheat oven to 350°F (175°C). Spread pecans on a rimmed baking sheet in a single layer. Toast for 8–10 minutes, stirring halfway, until lightly golden and fragrant. Cool completely before using.

Step 2: Cook the Sugar Base

• Equip a heavy-bottomed 2-quart saucepan (thick metal or enameled to prevent hot spots) with a candy thermometer. Add brown sugar, granulated sugar, and evaporated milk.

• Cook over medium heat (350°F–375°F/175°C–190°C), stirring constantly with a heat-resistant spatula until sugar dissolves and the mixture is smooth (no visible granules).

• Monitor temperature: Continue stirring frequently to prevent bubbling over. When the thermometer reaches 228°F (109°C, soft-ball stage), a small drop of the mixture dropped into ice water will form a soft, pliable ball that flattens slightly when touched.

• Add toasted pecans and butter: Stir in pecans and cubed butter until butter melts completely and the mixture is smooth. Continue cooking, stirring occasionally, until the thermometer reaches 232°F (111°C, hard-ball stage). At this stage, a drop in ice water forms a firm ball that holds its shape but is not brittle.

• Finish and cool slightly: Remove from heat. Immediately stir in vanilla extract (and salt, if using) until fully incorporated. Work quickly: stir the mixture every 1–2 minutes for 4–5 minutes (as per home cook tips) until it loses its glossy sheen and thickens slightly—this is critical for shaping.

Step 3: Shape and Set Pralines

• Line a baking sheet with parchment paper (lightly grease with butter or oil to prevent sticking).

• Portion the mixture: Use a 1-tbsp ice cream scoop or small spoon to divide the hot mixture into 24 equal portions (about 2 inches/5 cm diameter). Spread each portion into a thin, even disk (thickness ~0.5–1 cm; too thick will delay cooling).

• Cool completely: Allow pralines to rest undisturbed at room temperature for 30 minutes (until firm enough to handle without breaking).

• Wrap and store: Once cool, use parchment squares to wrap each praline individually. Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Chef’s Notes & Home Cook Tips

• Consistency Adjustments: For easier shaping, stir the hot mixture for 4–5 minutes (as recommended by Emeril Lagasse and Bill Neal recipes). If too runny, increase heat slightly to 233°F–235°F (112°C–113°C) to thicken; if too thick, reheat gently over low heat while stirring.

• Sweet-Salty Balance: Add ½ tsp salt with vanilla for a subtle savory contrast. A pinch of flaky sea salt (e.g., Maldon) sprinkled on the parchment before pouring also enhances depth.

• Yield Variations: Using twice the nuts (toasted) doubles the nutty richness. Avoid adding extra sugar or reducing liquid, as this disrupts the caramelization process.

• Troubleshooting:

• Grainy texture: Likely from undercooking (too low temp) or rapid cooling. Ensure full dissolution of sugar before reaching 228°F.

• Sticky/undercooked: If panned after 30 minutes still soft, reheat gently in the microwave for 5–10 seconds to re-melt, then re-spread and cool.

Final Verdict

This recipe offers a balance of ease and authenticity, with toasted pecans, controlled caramelization, and precise temperature control yielding rich, chewy pralines. Home cooks report success with 4–5 minutes of stirring post-heat and careful timing during cooling—patience is key for perfect results!

Disclaimer: Adaptations (e.g., bourbon additions, salt variations) are encouraged to personalize, but follow the core temperature and stirring instructions for best consistency.