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Creamy Pralines With Toasted Pecans

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Creamy Pralines

Creamy New Orleans Style Pralines With Toasted Pecans

Photo: Diana Rattray
Toasted pecans give these cream pralines a distinct pecan flavor. Make these pralines to give as gifts, for holiday parties, or take them to the office. 


  • 3 cups chopped pecans
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 1/3 cup whole milk
  • 6 tablespoons butter, unsalted
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract



Toast pecans:
Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic.

In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°. Lower heat slightly if the mixture threatens to boil over. Add the toasted pecans and continue cooking, stirring constantly, to 236° F. The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes. Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
Makes about 4 dozen.

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