New Orleans Pecan Pralines
Pralines have a rich and varied history that dates back to 17th-century France, where they were first created by a chef named Clément Lassagne, who worked for the French diplomat César de Choiseul, Comte du Plessis-Praslin—hence the name "praline." The original French pralines were made by coating almonds in caramelized sugar. When French settlers brought the recipe to Louisiana, they adapted it to local ingredients, replacing almonds with pecans and adding cream to create a softer, fudge-like candy. This American version is a beloved Southern treat, especially in New Orleans, where pralines are a culinary tradition.
Yield: 12
New Orleans Pralines
The American version is a beloved Southern treat, especially in New Orleans, where pralines are a culinary tradition.
Ingredients
- 1½ cups firmly packed brown sugar
- ½ cup heavy whipping cream
- 1 tablespoon light corn syrup
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup coarsely chopped pecans (toasted)
- ½ teaspoon vanilla extract
- 1/2 tsp avocado oil
- 1/4 tsp salt
Instructions
- To toast pecans, line a sheet with foil and spray with nonstick cooking spray. Mix pecans with avocado oil and add a small amount of salt. Toast for 3.5 minutes in preheated oven. Allow to cool
- Line a rimmed baking sheet with wax paper, and spray with nonstick cooking spray.
- In a large heavy-bottomed saucepan, bring brown sugar and next 3 ingredients to a boil over medium heat, stirring until sugar dissolves. Cook, stirring occasionally, until mixture registers 236° on a candy thermometer.
- Remove mixture from heat, and place butter in center of mixture (do not stir). Let stand until mixture registers 150° on thermometer.
- Using a wooden spoon, stir in pecans and vanilla; continue stirring constantly for 4 to 5 minutes or until candy begins to thicken. Working quickly, drop by rounded tablespoonfuls onto prepared pan. Let stand until firm. Store in an airtight container for up to 1 week.