Pecan Pralines |Cooking With Amanda

I'm not a southerner. So forgive me when I say I had never ever tried a Pecan Praline in my life. However, I have some readers on the blog who keep telling me to try making them. They are begging for a recipe. Which is funny, because you guys, there are hundreds (thousands) of recipes on the web for pecan pralines.

However, I felt it my duty to give these a whirl. After all, my favorite ice cream flavor is pecan pralines and cream ice cream. TO DIE FOR.

After giving these a try, I can only say they are delicious. Melt in your mouth good. The brown sugar caramelizes and firms up after you dissolve and boil the mixture. Once you fold in your pecans you have to work fast to drop these onto parchment paper.

By the end, they were lumpy and weird looking, however they still taste amazing. I threw some of the lumpy ones in the picture, because you guys, I want to be real with ya. I want you to know that it's okay they don't LOOK perfect. After all, look at some of those in the bowl J

Here's the thing. When it comes down to it at the end of the day, do they taste good? Yes. Yes they do. And I'm hoping that if you ARE a southern girl you can give these a try and let me know if I've come close to the classic treat. Is the flavor right? Is the texture right? Let me know!

A few tips for making the Pecan Pralines:

Bring your mixture to a boil and use a candy thermometer to watch the temperature. I love using a Thermopen for this! Super easy and handy (and great for meat too)
Once your sugar mixture reaches 236°F, remove from heat and allow it to cool to 150°F. Mine took about 25 minutes.
Once it is the right temperature, add in your pecans with a wooden spoon until combined. Using two tablespoons, quickly drop mixture by spoonful onto parchment paper lined counter top.
Allow pralines to cool and firm up (about 10-15 minutes). ENJOY!!

Check out some of my other favorite truffle and candy recipes!

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Pecan Pralines Recipe

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Ingredients

4 cups light brown sugar, packed
1 1/4 cups heavy whipping cream
3 tablespoons light corn syrup
1/3 cup unsalted butter
2 1/4 cups pecan halves

Directions

Line counter top with sheet of parchment paper.
In a heavy French oven over medium heat, combine brown sugar, heavy cream, corn syrup and butter.
Over medium heat, stirring constantly, bring to a boil. Boil for about 6 minutes or until candy thermometer reaches 236°F (soft ball stage).
Remove mixture from heat and allow to cool to 150°F. Stir in pecans and quickly, using two spoons, drop by spoonful onto parchment paper.
Allow to cool for about 10-15 minutes. ENJOY!