My go-to recipe for pecan pralines used to be Paula’s Pecan Pralines from The Lady and Son’s Just Desserts Cookbook. The pralines are creamy rather than crumbly and have a lot of flavor from the brown sugar and dark corn syrup.
I still like Paula’s original recipe (which you can find on Food Network), but a few years ago I started making a new recipe that calls for heavy cream, and I think I like the new recipe a little better. I’m still on the fence, but here’s the recipe. It calls for 3 cups of brown sugar and a cup of cream, and like most praline recipes it takes practice.
- 3 cups light brown sugar 600 grams
- 1 cup heavy cream
- 2 tablespoons corn syrup
- 1/4 teaspoon salt
- 4 tablespoons butter
- 2 cups pecan halves toasted
- 1 teaspoon pure vanilla extract use a good double strength vanilla
- In a 3 to 3 1/2 quart saucepan, combine the sugar, cream, corn syrup and salt.
- Set pan over medium heat and bring mixture to a boil. Cook, stirring constantly with a wooden spoon, until mixture reaches 236 degrees F..
- Remove from heat at 236 degrees and butter, but do not stir.
- Let mixture cool to about 170 degrees F. then stir in pecans and vanilla.
- Beat with a spoon by hand until candy is slightly thick and begins to lose its gloss.
- Quickly drop heaping tablespoons onto a tray lined with parchment paper and allow candy to set.