Creamy Pecan Pralines

Courtesy of Emeril Lagasse

Photo by Sarah A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup light brown sugar

  • 1/2

    cup granulated sugar

  • 1/2

    cup heavy cream

  • 4

    tablespoons unsalted butter

  • 2

    tablespoons water

  • 1/4

    teaspoon salt

  • 1 1/2

    cups chopped pecans

Directions

Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers. Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

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