Prep 10 mins
Cook 20 mins
Delicious on its own, this traditional New Orleans confection also makes a wonderful addition to pancakes. Recipe Source: Williams Sonoma
- 3⁄4 cup granulated sugar, sifted
- 3⁄4 cup firmly packed light brown sugar
- 1⁄2 cup heavy cream
- 2 tablespoons unsalted butter, cut into cubes
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon vanilla extract
- 1 1⁄2 cups pecan halves
- Line a baking sheet with parchment paper.
- In a heavy 2 1/2- to 3-quart saucepan, combine the granulated and brown sugars, then add the cream, butter and salt. Set over very low heat and cook, stirring frequently with a wooden spoon, until the sugar is dissolved, 10 to 15 minutes. As the mixture cooks, use a pastry brush dipped in cold water to wash down any sugar crystals that form on the inside of the pan.
- Clamp a candy thermometer onto the side of the pan and increase the heat to medium-high. Boil the syrup, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
- Remove the pan from the heat, leaving the thermometer in place, and let cool, undisturbed, until the syrup registers 220°F, 1 to 3 minutes. Using a clean, dry wooden spoon, stir in the baking soda and vanilla until well combined; the mixture will become lighter in color and foamy in texture. Then stir in the pecan halves.
- Working quickly, drop the candy by heaping tablespoonfuls onto the prepared baking sheet. Let stand at room temperature until firm, about 1 hour. Serve the pralines immediately, or store between layers of waxed paper in an airtight container for up to 10 days.