Serves 24
55 min
Pecan Pralines
Recipe GLPR217ada3a30572a
Rich, buttery Southern-style candy featuring toasted pecans in a creamy caramel coating. These homemade pralines are finished with a sprinkle of flaky sea salt for a perfect sweet-and-salty balance. Makes 24 pieces.
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Ingredients
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
1 cup heavy cream
6 tablespoons salted butter, cubed
1/4 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
3 cups pecan halves, toasted
Flaky sea salt, for sprinkling
Directions
Line two baking sheets with parchment paper. In a 4-quart saucepan, combine the brown sugar, granulated sugar, heavy cream, salted butter, corn syrup, cream of tartar, and kosher salt. Place the saucepan over medium heat and stir frequently until the mixture reaches a rolling boil.
Once boiling, continue stirring frequently while monitoring the temperature with a candy thermometer. Cook until the mixture reaches exactly 238°F, approximately 5 to 7 minutes. Remove the saucepan from the heat.
Allow the mixture to cool undisturbed for exactly 20 minutes at room temperature.
Stir the vanilla extract into the cooled mixture. Add the toasted pecan halves and gently stir just until the mixture begins to thicken and its glossy appearance dulls, about 1 to 2 minutes. Be careful not to overmix, as this will cause the pralines to become grainy.
Working quickly, use a heaping tablespoon to drop portions of the pecan mixture onto the prepared parchment-lined baking sheets, spacing them apart.
Sprinkle the top of each praline with a small pinch of flaky sea salt. Allow the pralines to cool and set at room temperature for approximately 20 minutes until firm.
