Introduction:
Vanilla Pecan Pralines are a classic Southern candy known for their rich, buttery flavor and melt-in-your-mouth texture. These sweet confections blend toasted pecans, cream, and sugar with the deep aroma of vanilla, creating a satisfying bite that’s both crunchy and creamy. Perfect for holiday treats, gift boxes, or a comforting sweet snack, these pralines are a timeless indulgence.
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Origin:
Pralines originated in 17th-century France, originally made by coating almonds in caramelized sugar. French settlers brought the technique to Louisiana, where pecans—more readily available than almonds—were substituted. The Southern version evolved by incorporating cream and butter, creating the creamy, fudge-like pralines that are now a staple in New Orleans and across the American South.
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Ingredients:
Main Ingredients:
• 1 ½ cups granulated sugar
• 1 ½ cups light brown sugar (packed)
• 1 cup heavy cream
• ¼ cup unsalted butter (½ stick)
• 2 teaspoons pure vanilla extract
• 2 cups pecan halves (toasted if preferred)
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Optional Ingredients:
• ¼ teaspoon fine sea salt (balances sweetness)
• 1 tablespoon light corn syrup (helps prevent crystallization)
• ¼ teaspoon ground cinnamon or nutmeg (adds warm spice)
• ½ teaspoon maple extract (for a maple twist)
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Instructions:
1. Prep the Tray:
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Combine Ingredients:
In a heavy-bottomed saucepan, mix both sugars, heavy cream, butter, and corn syrup (if using). Stir constantly over medium heat until the butter melts and the mixture comes to a boil.
3. Cook to Soft-Ball Stage:
Continue cooking, stirring frequently, until the mixture reaches 235–240°F (112–115°C) on a candy thermometer. This is the soft-ball stage.
4. Add Flavor and Pecans:
Remove from heat. Stir in the vanilla extract, salt (if using), and pecans. Stir vigorously for 2–3 minutes, until the mixture thickens and starts to lose its gloss.
5. Drop Pralines:
Quickly spoon the mixture onto the prepared baking sheet, forming small rounds. Let them cool and harden at room temperature (about 30 minutes).
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Tips for Success:
• Use a candy thermometer to avoid under- or over-cooking the sugar.
• Toast your pecans beforehand for a deeper flavor.
• Work quickly when spooning pralines, as they harden fast once thickened.
• Avoid humidity—sugar-based candies don’t set well in damp environments.
• Don’t double the recipe the first time; candy can be tricky in large batches.
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Recommendations:
• Wrap individual pralines in wax paper or cellophane for holiday gifts.
• Serve alongside coffee, ice cream, or bourbon for a decadent Southern dessert.
• Store in an airtight container at room temperature for up to 1 week.
• Refrigerate for up to 2 weeks, or freeze for longer storage.
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Nutrition (Per Praline | Approx. 1 oz or 28g):
• Calories: 180
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Carbohydrates: 24g
• Sugars: 22g
• Protein: 1g
• Fiber: 1g
• Sodium: 10mg (more if salt is added)